Instant Oats Idli,Kollu Pairu sundal,Kollu Vada,Kollu Vada Curry

Instant Oats Idli,Kollu Pairu sundal,Kollu Vada,Kollu Vada Curry

 This was my breakfast menu for Diwali. I was not interested in making non veg in the morning because my lunch menu had all NV items and I had lot of crackers to burn. I found this very simple and planned the day before the fest.

Preparation Time: 25min

Cooking Time: 30 min 

Serves: -

Shelf life:1day

Instant Oats Dosa

Ingredients:

1 cup - instant oats

1/2 cup - wheat rava

1/2 cup - curd

3/4 or as required - water

Salt to taste

Oil to grease idli plates 

Method

1. Dry roast oats for 3 minutes and set aside.
2. Cool it completely then grind it to a fine powder.
3. Dry roast rava till a nice aroma arises.
4. It may take 3-4 mins, then set aside.
5. Transfer to mixing bowl.
6. In the mixing bowl containing oats and rava, add curd, salt,
7. Add required water to make a batter consistency of our normal idly batter.
8. Grease the idli plates with little oil.
9. Gently put the batter on idli plates with a laddle.
10. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice.The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky.

If you skip the baking soda you will not get the porous texture as in the pics

Kollu Vada Curry:

Vada Curry is a very famous & tasty South Indian gravy served with Idly, Dosa or Appam. 

I got this simpler version from my Mom, who is an expert in making Vada Curry. 

First we have to prepare Vadas / pakoras and then it is dunked in a spicy, flavorful gravy.  Even though it took time to prepare this dish,  the end result  is absolutely great,  just as we have tasted in one of the restaurants. 

Ingredients 

·         Horsegram       - 1 ½ cup

·         Red chilly                 - 1 or 2

·         Saunf                       - 1 tsp

·         Chopped coriander leaves

·         Salt to taste

·         Oil to fry        

           Onion                                   - 2

·         Ginger garlic paste                 - 1 tbsp 

·         Tomato                                - 2 

·         Coriander & mint leaves        - handful

·         Cloves                                 - 2 or 3 

·         Cinnamon                               - 1” piece 

·         Cardamom                              - 2 

·         Bay leaf                                 - 1 

·         Marathi moghu                      - 1 

·         Cumin seeds                        - ½ tsp 

·         Turmeric pwd                        - ¼ tsp 

·         Red chilly pwd                      - 1 tsp 

·         Coriander pwd                      - 1 ½  tsp 

·         Thick coconut paste  - ½ cup 

·         Salt to taste 

·         Oil as needed

Method

1. Wash and soak horse gram  for 2 to 3 hrs. 

2.     Drain the water completely. 

3.     Grind it coarsely with, salt, red chilly and saunf. ( without adding water ).Heat oil in a pan.  

4.     Make uneven balls from the ground paste and drop in batches to the hot oil.

5.     Deep fry in low medium flame, stirring once in a while.

To Prepare Curry / Spicy gravy 
1.     Heat 2 tbsp of oil in a fry pan. 
2.     Add finely chopped onions and fry till transculent. 
3.     Add little salt to the onions to speed up the frying process
4.     Add ginger garlic paste and sauté for a minute. 
5.     Add tomato slices and sauté further until tomatoes are cooked mushy and oil oozes out.
6.     Add finely sliced fresh coriander and mint leaves and mix well. 
7.     Allow the masala to cool. 
8.     Grind it to fine paste. 
9.     Heat 1 tsp oil in the same fry pan. 
10.  Add curry leaves, cloves, cinnamon, cardamom, bay leaf, Marathi moghu and cumin. 
11.  Wait to crackle. 
12.  Add the ground mixture and fry till oil separates.

13.  Add turmeric pwd, red chilly pwd and coriander pwd. 
14.  Taste the curry and adjust salt as the vadai has its salt. 
15.  Mix well. 
16.  Add 2 cups of water and allow to boil for couple of minutes. 
17.  Grate coconut to pieces and grind it to smooth paste with little water.
18.  When the curry attains a little thicker consistency, add the coconut paste. 
19.  Combine well and allow to boil for 2 to 3 mins.Add 1/2 cup of water and adjust the consistency of the curry as required.0.  Boil 2 cups of water in a bowl  
21.  Add the fried pakoras / vadai to it and allow to boil for just one boil. ( this helps the pakoras to turn soft and easily mashable in the masala curry prepared above ) 
22.  Drain the pakoras from hot water.  ( reserve the water, so that it can be added to the curry finally .  Vada Curry tends to thickens as it cools. 
23.  And add the soaked pakoras to the Curry prepared 
24.  Mix well and keep it in simmer for few minutes
 25.  Let the Vadas absorb the spicy masala
26. Turn off flame. 
28.  Garnish with freshly chopped coriander leaves. 
29.  South Indian special  Vada  Curry  is ready...!!


 Kollu Pairu Sundal  
Horse gram is also called as kollu paruppu or kaanam in southern districts of Tamilnadu. It has lot of health benefits like lowering cholesterol levels, helps relieve cold and cough, reducing weight. I made sundal out of this kollu paruppu and is a best evening tea time snack. 
Ingredients: 

1cup	Kollu(soaked)
1 no	Onion
2nos	Green chilli
½tsp	Ginger chopped
¼tsp	Mustard seed
¼tsp	Urad dal
2 T	Grated coconut
¼tsp	Fennel seed powder
1 T	Grated mango(optional)
1 no	Carrot(grated)
3nos	Curry leaves
2nos	Garlic pods
	Salt as per taste
	Oil Instructions Soak horsegram over nite r atleast for 5 hours…dont pressure cook them, coz they may well cooked n wont be perfect to make sundal…take the pressure cook add 2 cups of water n salt n heat them in high flame, once they starts boiling add the soaked horsegram, keep the lid slightly open n cook them for 20 minutes in medium flame, check whether they r cooked, once they r cooked drain them with a colander n keep aside… Heat oil in a pan, add the mustard n urad dal n fry them until they splutters, now add the nicely chopped onions n stir them until they turns transculent, cut the green chillies into small round pieces n add them to the well cooked onions, followed by grated carrots,curry leaves, fennel seeds, ginger..smash the garlic pods n add them too..stir everything well..let them cook for a while…once they r done, add the already cooked horsegram n mix everything well…add the grated coconut n grated mango(optional)..n stir them well..close the lid, put the flame in simmer, stir them for a while n put off the stove..