Cornmeal Oats Soya Vegetable Idli

Cornmeal oats soya vegetable idli.
Soft and delicious idli made of Soyabean flour, ground oats, cornmeal and vegetables. I have used broccoli, green peas, sweet corn and carrot. You can use any vegetable of your choice like capsicum, cabbage, beans, bell pepper etc.

Not only healthy but its very easy and quick recipe. You don’t need to soak, grind or ferment the batter. If you have ground oats or oats flour ready then you can make it anytime.
I have already shared three different flavoured idli recipes on this blog.

1. Green moong idli

2. Chutney idli

3. Barnyard millet fried idli

Along with oats and semolina I have used cornmeal in this idli.
Unlike flour made from wheat grains, corn meal does not contain gluten, so it makes for a safe cooking ingredient for those suffering from celiac disease or gluten intolerance, according to Colorado State University. Eating corn meal also offers some health benefits because it serves as a source of essential nutrients.
Source

Sending this post to 188 Idli Medley theme suggested by Mayuri Patel who blog at Mayuri’s Jikoni. Do visit her space for some awesome recipes. For this theme we have to make idli without rice.

Did you know March 30 is celebrated as World Idli Day?
For the last three years, March 30 has been celebrated as World Idli Day. The delicious south Indian steamed rice cake is often eaten for breakfast along with piping hot sambhar and a variety of tasty chutneys.
Source – NDTV

 

Earlier I have used only semolina or suji in idli. But this time added oats and cornmeal, oats and Soyabean flour to make it healthy and for a different taste. But if you don’t have these flour then you can make it with semolina and oats or only semolina.

Recipe

Cornmeal – 1/4 cup

Oats – 1/4 cup, ground

Soyabean flour – 1/4 cup

Semolina or suji – 1/4 cup

Broccoli – 1/2 cup, chopped

Green peas – 1/3 cup

Sweet corn – 1/3 cup

Carrot – 1, grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1/2 inch piece, grated

Green chilli – 1 – 2, finely chopped

Rai or mustard seeds – 1/2 teaspoon

Curry leaves – 12 – 15

Oil – 2 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Curd – 1/2 cup

Fruit salt – 1 teaspoon

Water – 3/4 cup or as require

Method

1. In a bowl mix cornmeal, ground oats, soyabean flour and semolina or suji.

2. Heat oil in a pan. Add mustard seeds and let them splutter.

3. Add curry leaves, grated ginger and chopped green chilli. Fry for a minute.

4. Add all the vegetables. Add salt and cumin powder. Mix well.

5. Cover and cook on simmer for 4 – 5 minutes or till the vegetables become tender. Stir in between.

6. Now add all the flour and mix. Saute for a minute and remove from heat.
Let it cool down.

7. Add curd and 1/2 cup water. Mix well and add more water slowly to make a thick batter.

8. Cover and keep aside for 15 – 30 minutes.

9. Grease the idli moulds with oil.

10. Add fruit salt in the batter. Give a good stir and immediately pour the batter into the idli moulds.

11. Steam for 8 – 10 minutes in idli cooker. Insert a toothpick in the middle of a idli. It should comes out clean. I have made in microwave. In microwave it will take 6 – 7 minutes on full power.

12. Serve hot with any chutney. You may like some chutney recipes on this blog.
1. Mango sesame chutney

2. Water chestnut chutney

3. Onion tomato chutney or dip

4. Peanut chutney or dip

Notes

1. If you don’t have Soyabean flour and oats then you can make it with only semolina. Use 1 cup semolina or suji and skip oats powder and Soyabean flour.
2. Use chilli according to your spice tolerance.

Check out some more idli recipes of my fellow bloggers.

Poha idli by Archana

Buckwheat idli by Mayuri

Kanchipuram idli by Priya

Quinoa idli by Poonam

Oats rawa idli by Kalyani

Oats almond vegetable idli by Preethi

Veggie quinoa mini idli by Sasmita

Barnyard millet idli by Veena

Ragi idli by Swaty

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Vegan Smoothie Bowl

Vegan smoothie bowl.
A dairy free and gluten free smoothie bowl for breakfast. And also sugar free. So diabetic and weight watchers both can enjoy it.
Easy to make, filling, healthy and delicious. A perfect breakfast option. With all the goodness and taste of banana, oats, almond, raisins, dates and coconut and the crunch of walnut and pomegranate.

I have used banana but you can use strawberry or any fruit of your choice. You don’t need any sweetener because raisins, banana and dates give enough sweetness to your smoothie bowl.
Sending this post to 180 #Foodiemonday bloghop theme is #Lowcalorie food.

This week I have suggested the theme. Read my fellow blogger’s posts to get many more low calorie food recipes.

This smoothie is perfectly sweet and delicious but if you like less sweetness in your smoothie then you can reduce the amount raisins and dates. You can dry roast the oats if you want. I didn’t.

Recipe

Oats – 1/4 cup

Banana – 1

Coconut milk – 1/4 cup or as require

Fresh coconut – 2 tablespoon, chopped

Almond – 5

Date – 2, pitted and chopped

Raisins – 2 tablespoon

Walnut, raisins, pomegranate and banana pieces for topping

Method

1. Peel and chop the ripe banana.

2. Soak the almonds in hot water and peel when cool.

3. Soak the raisins in water.

4. Grind the oats. You can dry roast the oats before grinding if you like.

5. In a blender blend ground oats, chopped coconut, chopped dates, peeled almonds, soaked raisins, chopped banana and 1/4 cup coconut milk. Blend into a smooth mixture.

6. Pour the mixture into a bowl. You can add 1/4 cup more coconut milk if you want your smoothie consistency thin.

7. Top with banana slices, raisins, walnut and pomegranate arils.
Enjoy the delicious and healthy smoothie bowl. Stay healthy stay happy

Notes

1. You can use strawberry or any fruit of your choice instead of banana.
2. If you don’t like oats then dry roast the oats before grinding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Chutney Idli

Chutney idli.
A delicious soft steamed breakfast dish made with semolina or suji and coriander or cilantro chutney ingredients. You can serve it with any chutney or dip. But its taste great without anything. So it can be serve as snack.

Normally idli batter need to be fermented.
According to Wikipedia Idli or idly are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
But you don’t have to soak, grind and ferment to make these idli.

A quick and easy to make idli. Just mix roasted semolina and chutney ingredients. Wait for only 10 – 15 minutes and steam. Delicious, soft and fluffy idli will be ready in few minutes.
And because of semolina its healthy too. Have a look on the health benefits of semolina or suji.
Helps Diabetics: …
Helps In Weight Loss: …
Provides Energy: …
Provides Balance To Diets: …
Boosts Body Functions: …
Prevents Iron Deficiency: …
Provides Antioxidants: …
Prevents High Cholesterol.
Source

Now coming to the recipe. I don’t like garlic much so I didn’t use it. But if you love garlic flavour then you can add 1 – 2 cloves garlic while grinding the cilantro and mint leaves.
You can use more lemon juice if you want your idli tangy.

Recipe

Semolina or suji – 1 cup

Curd – 1/2 cup

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 2 teaspoon

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Rai or mustard seeds – 1 teaspoon

Curry leaves – 10 – 12, chopped

Oil – 1 tablespoon

Eno – 1 teaspoon

Method

1. Heat oil in a pan. Add rai or mustard seeds and let it splutter. Add curry leaves, stir and add semolina or suji. Fry for 2 – 3 minutes. Don’t make the semolina brown. Semolina shouldn’t change it’s colour.

2. Remove from heat and let it cool down.

3. Whisk the curd and keep aside.

4. Grind cilantro or coriander leaves, mint leaves, ginger and green chilli altogether. Make a smooth paste with little water.

5. In a large bowl mix roasted semolina, curd, salt, cumin powder, chaat masala powder and ground mixture. Add water as require to make a semi thick mixture. Make a pouring consistency. Cover and keep aside for 10 – 15 minutes.

6. After 10 – 15 minutes check the consistency if it too thick add little more water to get the required consistency.

7. Grease the idli mould.
Heat water in a steamer.

8. Just before steam add eno and give a good stir.

9. Pour the batter in greased idli moulds.

10. Steam for 12 – 15 minutes or until the toothpick comes out clean.

11. I have made these in microwave. If you are using microwave steam it on full power for 6 minutes.

12. Serve hot idli with peanut chutney, onion tomato chutney or dip.
You can get the recipe of peanut chutney here.

And get the recipe of onion tomato chutney here.

Notes

1. You can add 1 – 2 garlic cloves while grinding coriander mint leaves if you want.

2. You can use more lemon juice if you like your idli tangy.

3. Use chillies according to your taste. You can add 1 – 2 chilli more if you like your idli spicy. Or you can omit chilli if you are making it for kids.

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Multigrain Bread And Peanut Butter

Multigrain bread and homemade peanut butter.
I love the aroma of freshly baked bread. A bread made with Whole wheat or atta, soyabean, sorghum or jowar, pearl millet or bajra flour and flax seed powder.
If you can make your bread at home with healthy ingredients then why to use store bought bread with harmful chemicals.

Your daily bread could contain cancer-causing chemicals, including Potassium Bromate and Potassium Iodate, substances that are banned in many countries, but not in India due to slack food regulations, warns a new report released by the Centre for Science and Environment.
In 1999, the International Agency for Research on Cancer (IARC) classified Potassium Bromate as possibly carcinogenic (cancer causing) to humans.
Source

So try to avoid store bought bread and make your own bread at home with healthy ingredients.
You can get some more bread recipes here. Click on the names to get recipe

Whole wheat bread

Cheesy bread

Oats, flaxseed whole wheat bread

Focaccia with whole wheat and soya bean flour

Bread making is not so difficult. Just don’t be impatient. Have some patience to knead the dough well till soft and elastic and give time to rise the dough. And feel the excitement and joy of making your own bread from scratch.

I have used soyabean flour, sorghum or jowar flour and pearl millet or bajra flour. You can use any flour of your choice, like ragi or finger millet, corn, oats powder etc.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Sorghum or jowar flour – 1 cup

Pearl millet or bajra flour – 1/4 cup

Flax seed powder – 3 tablespoon

Milk powder – 3 tablespoon

Dry yeast – 1 & 1/2 teaspoon

Salt – 1 & 1/2 teaspoon

Sugar – 1 tablespoon

Oil – 2 tablespoon

Vinegar – 1 & 1/2 tablespoon

Warm water – 1 & 1/4 cup

Sesame seed to sprinkle

Method

Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

In a large bowl mix all the flour, flax seed powder, milk powder, salt, oil and vinegar. Mix and add the yeast mixture.

Add warm water and knead a soft dough. You have to knead it really well. Knead for at least 7-8 minutes. It will be a sticky smooth dough. If you feel your dough is too sticky you can add little more flour. Place it in a greased bowl. Smear with oil. Cover loosely with a kitchen napkin. Keep it in a warm place for 2 hours. I have kept it in the oven.

After 2 hours take out the dough. It will be double. Punch down the dough.

Spread some flour on a flat surface. Knead the dough again. You can add little more flour if require. Knead well and smear with oil. Now it will be not sticky but a stretchable soft dough.

Make it flat with the help of your oil greased palm. Roll it from one side to make a loaf. Press the sides and place in a greased loaf pan. Press the sides gently.

Brush little water over it. Or level with your wet fingers.
Sprinkle little sesame seeds all over it.
Again place in a warm place for 1 hours more or until doubled.

Preheat the oven at 180° for 10 minutes.
When preheated place the loaf pan in middle rack and bake for 30 minutes or until the colour becomes golden brown.

Your homemade healthy multigrain healthy bread is ready. Don’t try to slice it when hot. It may be crumbled.
Let it cool down completely. Slice them and toast. These breads are taste best when toasted. Spread butter or jam. I like these bread with thick layer of homemade peanut butter.
Or make sandwiches with the stuffings of your choice.

For peanut butter

Dry roast 1 cup peanut. Let it cool down. Remove and discard the skin. Grind it with 1/4 teaspoon salt. I have used sea salt. Use your dry grinder to grind. When it becomes coarse powder. Stir with a spoon. Grind again for few seconds. Stir and repeat the process till the peanuts release oil and become a paste like consistency.
Delicious peanut butter is ready. Store it in a airtight jar and keep in refrigerator for later use.

Notes

1. You can use any flour of your choice, like ragi or finger millet, oats powder, corn etc.

2. You can use warm milk instead of water.

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Green Moong Idli 


Green gram lentil or whole green moong idli with semolina or suji.

A very healthy and delicious breakfast. You don’t need to soak for long hours. Just mix everything and after 15 minutes make idli.
 

Green moong or green gram are loaded with nutritional benefits. This lentil is also low calorie and packed with protein, vitamins and minerals. A best filling option for those who wants to shed kilos.

And I have added semolina or suji in it. 

Low calorie and protein rich semolina is made from hard variety durum wheat which is digested slowly and prevent you from overeating. And its good for diabetic and perfect for weight loss. In other words, you will be able to lose weight in a shorter period of time and maintain body weight. Semolina is increases your chances of shedding more fat because it digested very slowly. Semolina is energy booster too. It keeps your body charged throughout the day.

So its a perfect breakfast for weight watchers and diabetic people. Serve hot with any chutney or sauce. 

Sending this post to #Foodiemonday bloghop theme is # steamed. 

This delicious and healthy idli is very easy and quick to make. You need only equal amount of green moong and semolina with curd and some spices. And its absolutely fat free. We need very little oil only for greasing the idli moulds. You can make pancake or appe with this batter. 

Recipe 


Green whole moong lentil or green gram – 1/2 cup 

Semolina or suji – 1/2 cup 

Ginger – 1/2 inch piece 

Green chilli – 2-3 

Chopped coriander leaves – handful 

Salt to taste 

Cumin powder – 1 teaspoon 

Curd – 3 tablespoon 

Eno fruit salt – 1 teaspoon 

Cashew nuts – as required 

Oil for greasing

Lemon juice – 1 teaspoon, optional 

Method 


Soak the green moong lentil overnight. 

Grind the lentil with ginger, green chilli and coriander leaves. You can add little water if require to make a smooth paste. 

Mix the ground lentil mixture with semolina. Add curd, salt and cumin powder. Mix well. You can add 1 teaspoon chaat masala if you like. Add little water if require to make idli batter like consistency. 

Cover and keep aside for 15 minutes. 

Grease the idli moulds with little oil. 

After 15 minutes add eno fruit salt. I have used lemon flavoured eno. If you are using plain eno add 1 teaspoon lemon juice. Give a good stir. 

Place half cashew nut in each mould. You can use full cashew nuts too. 

Fill the moulds with lentil and semolina mixture. 

You can also place a cashew nut over the idlis. 

Steam the idlis for 6-7 minutes or until done. You can make pancake or appe with this idli batter. 

I have made these in microwave for 7 minutes on full power. 

Serve hot with Peanut chutney or Onion tomato chutney. Click on the name to get recipe. 

Or serve with any chutney or sauce. 

Enjoy the healthy and yummy idli as breakfast or snack. 

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Mango Pomegranate Overnight Oats Parfait 


Mango pomegranate overnight oats  parfait.

Sharing my today’s healthy, delicious and easy to make breakfast.

You don’t need to cook anything so perfect for this hot weather. Just arrange everything in a glass or jar and keep in refrigerator at night.

Enjoy chilled delicious filling and healthy parfait next morning.

Sending this post to 102nd #Foodiemonday bloghop theme is fireless cooking.

I think its a best option for a fireless cooking breakfast.

I have used mango and pomegranate in this parfait. But you can use any fruits of your choice or whatever you have in your pantry.

Instead of shredded almond you can sprinkle cashew, tutti fruity, raisin, cherries, walnut or any dry fruits to make your parfait yummy and beautiful.

Recipe 


Oats – 1/4 cup

Yogurt – 1/4 cup

Honey – 2 teaspoon or to taste

Pomegranate seeds – 1 small pomegranate

Mango – 1 peeled and diced

Walnut and shredded almond to sprinkle over the parfaite

Method 


Peel and remove the seeds of the pomegranate.

Peel and chop 1 mango.

In a bowl mix oats, yogurt and honey. You can add a pinch of cinnamon powder too.  If you don’t like yogurt use milk, almond milk or soya milk instead. I have used homemade yogurt.  If you like less sweet add only 1 teaspoon honey. Taste and add more honey if you want. I have used 2 teaspoon. Mix well.

Take a jar or a glass.

Pour half of the oats mixture.

Place chopped mango over it. Then sprinkle some pomegranate seeds.

Pour remaining oats mixture over it.

Again place chopped mango and pomegranate seeds over it.

Sprinkle shredded almond and pistachio over it. Drizzle some chocolate sauce if you like.

You can sprinkle cashew, tutti frutti, raisin, cherries, walnut or any dry fruits of your choice to make your parfait yummy and beautiful.

Serve and enjoy this delicious, healthy and colourful parfait on your breakfast table.

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Black Rice, Oats And Beetroot Chilla Or Pancake 

Black rice, oats and beetroot chilla or pancake.

Very delicious and perfect for winter morning breakfast. And yes healthy too :mrgreen:

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe 


Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot  – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method 

Soak the rice flour with little water for an hour and grind into a smooth paste.

In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.

I have mentioned the process of making black rice flour here.

Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.

Now stir the batter well. Add more water if require.

Heat a nonstick pan and grease it with little oil.

Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.

Drizzle little oil and let it cook till it leaves the sides.

Flip and cook the other side too.

Serve hot with any chutney or sauce.