Indian Vegetarian Recipes

Oats tikki recipe

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

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

Cook Time 35

Soaking time 10

Servings 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.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.