Search Results for: label/Oats Recipes

Oats Spiced Buttermilk Recipe – Oats Neer More – Indian Oats Recipes

Oats Spiced Buttermilk Recipe
Oats as you all know is a wonder food that soaks up all the cholesterol like a sponge from our body. This Oats Buttermilk or Oats savory porridge with buttermilk is very light on the stomach and adds more fibre to our daily diet and is also low in calories. In case if you are suffering from diabetes then instead of drinking hot beverages without sugar during the break time, you can have this buttermilk without any guilt. I pack a bottle of this buttermilk to Hubby daily to drink during the break time as he wanted to reduce his daily intake of coffee and tea and also the sugar.

You can also make this as a thick porridge and have it for breakfast and if taking this in a bottle as a drink then shake the bottle well before you drink. This is a lot fat, low calorie drink, perfect to be had during summer season as buttermilk happens to be a natural body cooler. A drink to be had at regular intervals especially when you are fasting or on a diet.

Oats Buttermilk Porridge Recipe

Oats Spiced Buttermilk Recipe

Prep time: 15 mins  |  Cook time: Nil  |  Serves: 2
Cuisine: Indian  |  Category: Beverages


  • Yogurt (Curds) – 1/2 cup
  • Quick Cooking Oats – 4 tbsp
  • Ginger – 1 inch piece
  • Green chilies – 1
  • Coriander leaves – 2 tbsp
  • Mint leaves – 2 tbsp
  • Chaat Masala powder – 1/2 tsp
  • Black salt – to taste
  • Ice cubes – to serve


  1. In a mixing bowl, add yogurt, oats, 1/4 cup water, black salt, mix well and let the oats soak for 10-15 minutes.
  2. Chop the ginger, green chili, coriander and mint leaves finely and keep it aside.
  3. In a blender add the chopped ingredients first and run it till they become a coarse paste.
  4. Add the yogurt oats mixture, chaat masala powder, ice cubes, enough water (1/4 cup approx.,) and blend well.
  5. Serve immediately.

Oats Neer More Recipe


  1. You can use chilled yogurt and prevent the drink from becoming watery.
  2. You can also use cooked left over oatmeal. When doing so there is no need to soak it in the yogurt and blend.
  3. Black salt has immense digestive properties, if you do not happen to have at hand use regular salt.
  4. The chaat masala powder adds a tangy taste to the drink, if you do not have it then add 1/2 tsp of lemon juice and roasted cumin powder to pep up the drink.

Mung Bean Sprouts And Spinach Conjee (Porridge) | Indian Breakfast Recipes

Mung Bean Sprouts Conjee Recipe |
A very simple yet filling breakfast recipe that will not make you feel bloated after eating and a quick alternative to your regular and boring Oats Porridge. This conjee (porridge) recipe is very heavily adapted from the regular conjee that my Grandma used to make on regular days and on the days she used to fast (vrat). As this is a no onion, no garlic, zero oil recipe, it is very apt for people who are fasting, elderly people who wish to avoid the 3 ingredients and good for babies who are being introduced to solid food and for kids alike. I have used sprouts in this recipe for its nutritional value and in case if you are wondering how to make sprouts at home, its very easy and simple.

Mung Bean sprouts Conjee

As I had earlier mentioned in the Dry fruits Milkshake post, this conjee was especially made for the sake of my MIL who needed the protein and Iron in her diet. The addition of sprouts and broken wheat provides the protein and the drumstick leaves is very rich in Iron content plus it takes just 10 minutes to prepare this dish. As this conjee does not have oil, its a nil fat recipe as well.

Mungbean sprouts conjee

Mung Beans Sprouts & Spinach Conjee

Prep time: 5 mins  |  Cook time: 10 mins  |  Makes: 2 soup bowls
Cuisine: South Indian  |  Category: Breakfast


  • Mung beans Sprouts – 1/2 cup
  • Broken wheat (Godumai Rava / Dalia) – 4 tbsp
  • Drumstick leaves (Murungai keerai) – 1 handful
  • Garlic pods – 3 (optional)
  • Water – 2 cups
  • Salt – to taste


  1. If using garlic pods, just crush them with the flat side of a ladle or knife to release its flavor.
  2. Place everything in a pressure cooker and cook for 2 whistles over medium flame.
  3. After the pressure is released, open the lid, mix well and serve piping hot in individual bowls.
Mungbean sprouts porridge


  1. You can also do this in a open vessel instead of using a pressure cooker but cooking in pressure cooker prevents loss of nutrients.
  2. If you do not want it to be bland, you can add a tsp of green chilli and ginger paste.
  3. Instead of using sprouts, you can use the mung beans (either whole or broken) itself.
  4. If you want the conjee to be gluten free, replace broken wheat with broken rice.
  5. You can use spinach instead of drumstick leaves. If using other variety of spinach like Palak or Amaranth leaves, make sure that you chop them and sauté in 1/4 tsp of oil before adding to the cooker.
  6. If you wish the conjee to be little more diluted after cooking it, add hot water to dilute it and not cold water as it will make the conjee taste bland.
This is off to Palooza in a Pan where we are cooking Legumes this month.

Eggless Oats N Dates Pancakes

Eggless Oats & Dates Pancakes
During the weekdays the breakfast option is very limited for my kids. They are always in a hurry and it is really big deal if I get them to finish their bowl of oatmeal. On weekdays the brunch will consist of ildi, sambar, pongal or puri and at times medhu vadai too. Even if I attempt to make something else Hubby dear will start to complain. So I could try out something different only when the kids get holiday during week days. I tried these pancakes for them with eggs when they had holiday for Ramzan last month.

To my surprise it turned out very well. I was very much happy with its texture as it was very soft and fluffy. I wanted to try out the eggless version and I got a chance on Onam holiday. The combo simply rocked as this time I included oats as well and doubled the recipe. What more I was even more happy to find that the batter stayed fresh for the next 2-3 days. So the breakfast is now a breeze during the weekdays and also not monotonous.

These pancakes were so filling that I could not have more than 2. If you are tired of trying out the same old idlis, dosas or upma with oats these pancakes will definitely make a difference. The kids get their daily need of fiber, iron, calcium and a fruit all in one recipe.

Now to the recipe….

Deseed Dates and with bananas and milk grind to a batter.
Roast the oats and powder. Keep aside.

Mix the dry ingredients and to it add the ground paste.

Make a batter using milk and make pancakes.
Cook on both sides and serve hot.

Eggless Oats & Dates Pancakes
Eggless Oats & Dates Pancakes

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Makes: 12


  • Whole wheat flour – 1 cup
  • Quick cooking oats – 1/2 cup
  • Dates, pitted – 15
  • Milk – 2 cups (approx.,)
  • Banana, ripe – 1
  • Sugar – 1/2 cup
  • Baking powder – 1 1/2 tsp
  • Vanilla essence – 1 tsp
  • Salt – 2 pinch
  • Butter / Oil – to cook


1. Place the banana and pitted dates in a mixie jar and using 1/4 – 1/2 cup of milk grind to a smooth paste.
2. Heat a pan and roast the oats over low flame till you get a nice aroma. Remove, let it cool and grind to a fine powder. Keep aside.
3. Mix together whole wheat flour, powdered oats, baking powder, salt and sugar in a bowl.
4. Add the ground paste, vanilla essence to the dry ingredients and using milk little by little mix into a thick batter making sure that there are no lumps.
5. Heat a pan and grease with either butter or oil. Pour a ladle full of batter and swirl the pan for the batter to spread.
6. Drizzle more butter / oil around and let it cook. Once done flip it over and cook till done.
7. Remove and serve hot drizzled with honey or any syrup of your choice.


  • You can use all purpose flour instead of whole wheat flour.
  • The batter stays fresh and good for 3-4 days when refrigerated. So you can store the batter to avoid morning rush.
  • Make sure that the banana is not over ripe else the pancakes will turn out very dark and may at times stick to the pan.
  • I used just 1/2 cup sugar and found it perfect as both bananas and dates were sweet but if you want it very sweet increase the sugar quantity.
  • Butter was my option to cook when I made this for my kids.

Kozhukattai Flour | How to make Rice Flour at home

Kozhukattai Flour - Rice Flour
Did you like the idea of using Oats for a healthy Kozhukattai in my last post ? Well, this is the basic rice flour that I use to make Kozhukattais, idiyappam or puttu in our home. Though there are good quality rice flour available in the market which I do use when I do not happen to have any stock, I prefer to make the flour at  home when I make neiviedhyams / prasadhams for the festivals and also while making bakshanams / savories.

Here is a step by step pictorial to make rice flour at  home…

Soak rice, drain and let it air dry.
Powder finely and sieve.
Repeat the process till all the rice is over and dry roast which is optional for longer shelf life.

Kozhukattai Flour - Rice Flour
Kozhukattai Flour / Homemade Rice Flour

Soak Time: 2 hours
Prep Time: 5 Minutes
Total Time: 30 Minutes
Shelf Life: 2 Months

Raw rice – 1 cup


1. Wash and soak rice for 1 or 2 hours. Drain well and keep aside.
2. Spread the rice on a clean cloth and let it air dry for 20 – 30 minutes.
3. When the rice is still damp to the touch grind it in a mixie to a powder form. (approx. 5 min)
4. Sieve the flour and once again grind the coarse left over rice in the mixie and sieve and repeat the procedure.
5. You can either spread the sieved rice flour on a sheet of paper and let it air dry.
6. Or heat a pan and dry roast the flour over low flame till the flour is hot to the touch and devoid of any moisture. Take off fire and let it come to room temperature. Store in an air tight container.
7. You can use this flour to make kozhukattais, idiyappam or puttu.

  • Make sure that the rice is not completely dry. Powder the rice while it is still damp.
  • In case you choose to stop with Step-5, use the flour on the same day. There is no shelf life as the flour has moisture content.
  • Only when you dry roast the flour the shelf life will be for 2 months.
  • You can use any left over rice rava for making upma or add it while you soak rice to make idlis or dosa.

Kozhukattai / Modakam / How to make Kozhukkatai – Step by Step

Oats Poornam Kozhukattai
Ganesh Chaturthi is one of the most popular festivals celebrated in India by the Hindus every year and we make many varieties of kozhukkattais (stuffed dumplings) to offer Lord Ganesha as it happens to be his most favorite prasad.  I have used Oats along with the grated coconut for the stuffing and since this is the first time I’m experimenting with oats I must say that it came out very well and no one could tell the difference. For anyone new to this, well you can call it Sweetened Indian Momos.

I used to get so excited about the clay idol that we buy on the festival day and do abhishegam to it and decorate it with flowers and a cute little umbrella. As a kid I used to feel so sad to part with it when we have to drop the idol in the well or any water source. Make sure you do not buy painted clay idol this year as it will lead to water pollution.  Isn’t the little Ganesha cute? That is from my bike key chain.
Off to the recipe now…
Add rice flour to hot water and Cook it well.
You should be able to make a ball and the dough should be lump free.

Dry roast oats and make the jaggery syrup.

Add grated coconut and cook and then add roasted oats.
Add flavoring agents, mix well, take off fire, let it cool and make into small balls. Make a ball from the dough and shape into modaks.
Steam the modaks in an idli plate. Serve hot.

Oats Poornam Kozhukattai
Kozhukkatai / Modak

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes


For the Stuffing / Poornam

  • Grated fresh coconut – 1/2 cup
  • Quick cooking Oats – 1/4 cup
  • Jaggery – 1/2 cup
  • Cardamom powder – 1/2 tsp
  • Ghee – 2 tsp
  • Salt – 1 pinch
  • Water – 1/4 cup


1. Heat water in a vessel. When it comes to a bubbling boil add salt and oil. Now add all the rice flour in one go and immediately mix well with a spatula.
2. Keep mixing till the mixture starts to thicken and turns glassy. Pinch a small ball and you should be able to make a ball.
3. Transfer the dough onto a greased plate and when warm enough to handle just give a quick knead to get rid of any small lumps. Keep the dough wrapped in a damp towel to prevent from getting dry and cracked.

For the Stuffing / Poornam

1. Dry roast oats in a pan till you get a nice aroma and keep it aside.
2. Heat water in a pan. Add jaggery and let it dissolve completely. Pass through a sieve to filter the impurities. Wash the pan and return the syrup to the same pan.
2. Let it come to a bubbling boil. Add grated coconut and let it cook and thicken a bit. Keep stirring. It should take 4-5 minutes.
3. Now add roasted oats, 1 tsp ghee, cardamom powder and mi x well. Keep cooking over low flame and you can see the mixture thickening.
4. While the mixture is still loose take off fire and let it cool. It will thicken upon cooling. Grease your fingers with ghee and make small balls and keep it aside.
To Make Kozhukkatais:

1. Grease your finger tips with oil or ghee. Take big lemon sized ball from the dough and make into a small cup with your finger tips.
2. Place the poornam ball in the middle and bring the sides above the poornam. Shape them into modaks or into crescents and press the sides gently and firmly.
3. Grease an idli plate with oil / ghee and place the kozhukkatais and steam cook for 10 minutes.
4. Remove and serve.

  • In case the dough becomes dry, it will start to crack on the sides of the cup. If that happens add 3-4 tbsp of hot water to the dough and knead again to a soft ball.
  • Always keep the dough wrapped in a damp towel.
  • If you want the stuffing  to sweet increase the jaggery by another 1/4 cup.
  • If you do not want to add oats replace it with rice flour.
  • Grease your hands with either oil or ghee as it will help in shaping.
This is for the Avant Garde Cookies Group as we have taken it upon ourselves to please the Lord Ganesha for the first week with our prasadhams. Check out Anusha, Jayanthi,Kavi, Priya, Priya MahadevanRoshni and Veena.

Oats Rajma Toast

Oats Rajma Toast
Ah! the last 10 days or so has been taxing both physically and emotionally and very slowly everything is getting back to normal. This toast is something that I made for my BIL from the left over Rajma Masala as the Doctors have advised to include lots of Oats and for a person who is mostly used to eating rice all 3 times of the day, making these changes to his diet is proving to be very difficult. 

He did not feel content at all and said he kept feeling hungry all the time even after eating. Slowly and steadily he is making progress and I had to come up with a lots of ideas using oats to give him as the Doc is so against him having 3 meals a day and instead have advised to feed him small portions every 2 hours.
This toast was so handy, simple and very easy that can be made in a jiffy. The toast that you see here is a kids version which they loved when I packed them for their school break time. You can also try this with this version of Channa as I did.

Measure and dry roast the oats.

Pulse the rajma masala with roasted oats together.

The mixture will thicken. Apply on the bread slice
Toast the bread on both sides and serve.

Oats Rajma Toast

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Serves: 2


  • Quick cooking Oats – 1/3 cup
  • Rajma Masala/Curry – 1/3 cup
  • Bread Slices – 4
  • Turmeric powder – 1/8 tsp
  • Garlic Cheese Spread – 2 tsp (Optional)
  • Chaat Masala powder – 1/2 tsp (Optional)
  • Oil – 1/2 tsp


1. Heat a pan and dry roast oats for 2 minutes over low flame till you get a nice aroma. Keep aside.
2. In a mixer jar place the rajma masala / red kidney beans curry and pulse just 1-2 times using the whipper button so that the beans get mashed.
3. Add the roasted oats, cheese spread & chaat masala powder (if using) and pulse again for 2-3 times so that everything comes together.
4. Spread this paste on one side of a bread slice.
5. Heat a girdle / tawa and grease with 1/8 tsp of oil and place the paste applied skin facing the pan to cook. Drizzle 1/8 tsp oil around and let it cook till well browned.
6. Flip over and cook till the other side gets toasted as well. Remove onto a plate.
7. Serve hot with tomato ketchup or mint chutney.

  • For a more healthier version use either brown or multigrain bread.
  • Using flavored cheese spread will add more flavor to the toast. Avoid if you count calories.
  • For the kids use butter to cook instead of oil.
  • If you want a tangy taste but do not happen to have chaat masala powder, use 1/2 tsp of lemon juice. while pulsing.