Oats Tikki recipe – Indian Oats recipes – Healthy Oats tikki recipe – Easy weight loss recipes – Pan-fried tikki recipe with step-by-step pictures with full video

As we know, oats are very rich in fiber. Generally, we make porridge with oats or Overnight oats for breakfast. I have posted Indian Oat recipes in Jeyashri’s kitchen. This one is an easy and interesting recipe with Oats. We make it healthier by adding a few veggies and cooked moong dal.

This Oats tikki is pan-fried and has fibre and protein in it, so you can have this for breakfast or dinner or snack. I can say it contributes to a balanced meal. Usually, we add maida, besan, potato or sweet potato in tikkis for binding. In this Oats tikki recipe, we are adding cooked moong dal for binding.

Also check out our Sprouts tikki, Rajma galouti kebeb, Millet tikki

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Oats Tikki recipe

Healthy Pan- fried Oats tikki recipe with moong dal and veggies

Course Appetizer, Breakfast, Dinner, Snack

Cuisine Global, Indian

Keyword healthy recipes, Oats recipes, tea time snacks

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Soaking time 10 minutes minutes

Servings 9 tikkis

Author Jeyashri suresh

Ingredients

• ½ cup Oats use instant or rolled oats
• 1/3 cup moong dal
• ¼ cup grated carrot
• 1 onion finely chopped
• ¼ cup coriander leaves finely chopped
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt as needed
• Oil to cook the tikkis

Instructions

• Wash and soak 1/3 cup yellow moong dal for 15 minutes.
• Cook this for 12-15 minutes in an open pan
• Alternatively you can add ¾ cup of water and pressure cook for 2-3 whistles.
• Powder ½ cup oats into a powder.
• I used quick quick oats, you can use steel cut oats too.
• Add the powdered oats to a bowl
• Add ¼ cup grated carrot, ¼ cup chopped coriander leaves, 1 finely chopped onion, red chili powder, garam masala and salt.
• Drain the water if any from the cooked moong dal and add this to the bowl.
• Mix everything well.
• If you feel the mixture is too loose, powder little more oats and add, adjust the spices if needed.
• Grease your hands.
• Take a lemon sized mixture and make into a patties.
• Add 2-3 tbsp oil in a pan.
• Place the tikkis in it and cook on both sides in medium flame till golden brown.
• Alternatively you can add few drops of oil and cook on a dosa pan too.
• Serve it immediately with green chutney or as a burger patties too.
• I put this inside the wrap along with Laccha onions and some salad greens.

Video

Notes

1. You can add finely chopped cabbage, sweet corn kernels, capsicum or spinach to the tikkis.
2. You can make in big size and serve them as a burger patties
3. This Oats moong dal tikki recipe is a protein-rich healthy one and perfect for diet watchers.

• Wash and soak 1/3 cup yellow moong dal for 15 minutes.

• Cook this for 12-15 minutes in an open pan
• Alternatively you can add ¾ cup of water and pressure cook for 2-3 whistles.

• Powder ½ cup oats into a powder.
• I used quick-cooking oats, you can use steel-cut oats too.
• Add the powdered oats to a bowl.

• Add ¼ cup grated carrot, ¼ cup chopped coriander leaves, 1 finely chopped onion, red chili powder, garam masala and salt.
• Drain the water if any from the cooked moong dal and add this to the bowl.

• Mix everything well.
• If you feel the mixture is too loose, powder little more oats and add, adjust the spices if needed.

• Grease your hands.
• Take a lemon-sized mixture and make it into a patties.

• Place the tikkis in it and cook on both sides on medium flame till golden brown.
• Alternatively you can add few drops of oil and cook on a dosa pan too.

• Serve it immediately with green chutney or as a burger patties too.
• I put this inside the wrap along with Laccha onions and some salad greens.

• Notes:
• You can add finely chopped cabbage, sweet corn kernels, capsicum, or spinach to the tikkis.
• You can make it in big sizes and serve them as a burger patties
• This Oats moong dal tikki is a protein rich healthy one and perfect for diet watchers.

The post Oats tikki recipe appeared first on Jeyashri's Kitchen.

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

• Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
• Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
• Rice – Gives the dosa a crispy texture
• Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
• Chana Dal – Helps make the dosa crispy
• Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
• Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

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QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.

Course Breads, Breakfast, Dinner, Lunch box recipes

Cuisine Indian, South Indian

Keyword Dosa, Gluten free, plant based, vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 6 Servings

Author Shravani Abhishek

Equipment

• Blender
• Cast iron griddle or Dosa pan

Ingredients

• 1 cup Quinoa
• ½ cup Rolled oats
• ½ cup Urad dal
• ¼ cup Chana dal
• ¼ cup Rice
• ½ tsp Fenugreek seeds
• Salt to taste

Instructions

Prep for the batter

• In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
• Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
• Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

• Reserve the water from the soaked lentils, quinoa and oats.
• In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
• Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
• Transfer the Batter into a container and it is ready. You can start making dosa's now.

  Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

• Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.

  Starting from the center of the batter spread it even and thin in circular motion going outwards.
• Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
• Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.

  Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
• Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
• Serve hot Quinoa oats dosa with chutney and condiments of your choice.
  

Notes

• You can refrigerate the batter and use upto 4 days.
• While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
• Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post QUINOA OATS DOSA appeared first on mycurryveda.