Oats Idli Doughnuts

Name: Oats Idli Doughnuts
Cuisine: Indian
Ingredients: 2 cups oats; 1 cup semolina; 1 tbsp. oil; as required buttermilk; to taste salt; 1 tsp. eno fruit salt; coconut-coriander chutney to serve; sambar to serve; some roasted chana dal; some bhujia / sev; few roasted cashews; few roasted peanuts; 2-3 pinches red chili flakes (opt); pepper powder as required (opt); mayonnaise as required; tomato sauce as required; coriander leaves as required

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Let your kiddo indulge in something new this festive season. So why not turn our very own Idlis into Doughnuts a la Indo-Western style? Well these are Oats Idli Doughnuts that can be served either as appetizers or for breakfast with any interesting and appetizing toppings. So let your imagination run wild and surprise your loved ones by serving these amazing fusion style creation.

Bethica Das @kitchen_flavours

Saved

Ingredients

2 cupsoats
1 cupsemolina
1 tbsp.oil
as requiredbuttermilk
to tastesalt
1 tsp.eno fruit salt
coconut-coriander chutney to serve
sambar to serve
some roasted chana dal
some bhujia / sev
few roasted cashews
few roasted peanuts
2-3 pinchesred chili flakes (opt)
pepper powder as required (opt)
mayonnaise as required
tomato sauce as required
coriander leaves as required

Saved

Steps

1

Dry roast the oats for a few seconds. When cool, grind into a fine powder and keep aside. Heat oil in a pan and saute the semolina for a minute.
2

Now add the powdered oats, salt and enough buttermilk to make a batter like consistency. Just before steaming, add the eno fruit salt and a little water. Mix well. Spoon the batter on to greased idli moulds.
3

Steam for 15-20 minutes. (If using a pressure cooker, do not put the vent). When cool, demould them and make a hole in the centre with any bottle lid or a cookie cutter.
4

Smear some coconut chutney / mayo / sauce over the idlis.
5

Sprinkle all the toppings as desired. Serve as it is or with coconut chutney and sambar.