Take your morning oatmeal game to the next level. Idli is a savory breakfast cake and a common type of breakfast enjoyed in South Indian homes. This version is made with several types of lentils.
The lentils give this breakfast dish a surprising depth, plus lots of protein and fiber to keep you satisfied all day. Spices like green chillies and turmeric also add a layer of warming flavor, making this especially perfect for a cool fall or winter day.
2 cups oats
1/2 liter curd
1 Tbsp mustard seeds
1 Tbsp urad dal (also known as split black lentils, available at most ethnic grocers)
1/2 Tbsp channa dal (yellow lentils, available at most ethnic grocers)
1/2 Tbsp oil
2 tsp finely chopped green chilies
1 cup grated carrots
2 Tbsp finely chopped coriander
1/2 Tbsp turmeric powder
2 Tbsp salt
- Roast the oats at 350 degrees Fahrenheit for 10 minutes or until the oats are golden brown. Remove from the oven, let them cool then blend them in a blender into oat flour.
- In a saucepan, heat the oil and saute the mustard seeds, urad dal and channa dal for five minutes. Then, add the carrots, coriander, green chilies and turmeric powder. Saute for a minute.
- Pour the hot mixture into a mixing bowl and fold in the oats and curd to create a batter. Pour into a steamer basket and steam for 15 minutes or until the batter is cooked through. Serve alone or with chutney and enjoy!
Serving size: A bowl with 1/2 of this recipe