2. Oats Rava Idli Burger
Healthy and delicious burger recipe, replacing burger buns with the super awesome Oats Rava Idli!
Ingredients
For Oats Idli:
- 1/2 cup oats, roasted and grinded
- 3 tsp oil
- 1 tsp mustard seeds or rai
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1 tsp jeera or cumin seeds
- Few curry leaves
- 1 tsp ginger garlic paste
- 2 green chillies, chopped
- 1/2 tsp turmeric powder
- 1/2 cup suji or rava
- 1/2 cup curd or yogurt
- 1 cup water
- 1 tsp salt
- 1 sachet eno or fruit salt
For Aloo Tikki:
- 3-4 potatoes, boiled and mashed
- 2 green chillies, chopped
- 1 tbsp besan or gram flour
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1 tsp jeera or cumin powder
- oil, for shallow frying
- 1/2 cup cabbage leaves, shredded
- 1 tomato rings
- 1 onion rings
- 3 tbsp tomato ketchup
- 3 tbsp coconut chutney
Instructions
- In a pan, add 2 tsp oil. Add mustard seeds, cumin seeds, urad dal and chana dal. Saute for a minute.
- Add curry leaves, green chillies, ginger garlic paste and saute for a minute.
- Add salt, turmeric powder and rava and roast for 5 minutes.
- Then add roasted oats, grinded into a flour and roast fro another 5 minutes.
- Transfer them to a bowl and add curd to it.
- Add water gradually and mix well.
- Cover and keep it aside for 15 minutes.
- Then add more water if needed and 1 sachet of fruit salt or eno.
- Whisk it well.
- Grease your moulds and add the batter in them.
- Take a cooker or deep pan, add 1 inch water and place a stand in it. Now place the filled moulds over the stand and cover and cook for 10-12 minutes, or till a skewer inserted comes out clean. If using a cooker, remove the whistle.
- Once done, take out the idlis and toast them lightly on a greased pan.
- In another pan, heat oil for shallow frying.
- In a bowl, take boiled potatoes, add salt, red chilli powder, cumin powder, besan and green chillies. Mix well and form a dough.
- Take small portions and make 3-4 aloo tikkis from it.
- Shallow fry them in hot oil.
- Lay one toasted idli slice, apply some tomato sauce, few onion rings, cabbage leaves, aloo tikki, tomato slice and coconut chutney. Cover with the other slice and serve hot!
3. Sago Phirni
Phirni is a must in every Indian household, so here’s a unique twist to our traditional phirni, with some sago pearls and the seasonal mosambi flavour.
If you don’t want the mosambi flavour, you can simply skip it or add kewra essence instead.
Ingredients
- 3 cups full fat milk
- 1/2 cup boiled rice, churned or grinded
- 1/2 cup sago or sabudana, soaked overnight
- 3 tbsp sugar
- 1 tsp elaichi or cardamom powder
- 1/2 tsp mousambi essence
- 2-3 drops of yellow colour
Instructions
- Soak sabudana for 6-8 hours.
- In a pan, add milk and let it come to a boil.
- Add grinded rice, sugar and sago pearls.
- Simmer and let it cook till it thickens. Keep stirring continuously.
- Add elaichi powder, yellow colour and essence.
- Serve chilled with chopped pistachios.