Tuesday, December 20, 2011

Be more with less

Sometime back somehow I landed on a post at this blog, Be more with less, The post struck a chord with me and since then I’ve become a huge fan of this blog. Courtney’s writings always make so much sense and they’re always so new! Many a times with popular blogs that you read regularly, you tend to find that the author runs out of things to say and is simply trying to fill. I haven’t found that true with her, at least not till now. Initially I wanted to link a few posts of hers which I simply loved and then I realized that that list was growing and growing. So I figured I would instead mention her blog itself. If you’re a minimalist or want to be one, hop over to her blog and I’m sure you’ll get highly motivated!

Tuesday, December 6, 2011

Oats Idli

Sounds weird doesn’t it?!?! It doesn’t taste weird, trust me! In fact it’s delicious and it is healthy! How many times have you heard delicious and healthy in the same sentence?!?! I found the recipe here.



  • Instant oats - 1 cup
  • Suji - 1/2 cup
  • Curd - 1/2 cup
  • Water - 3/4 or as required
  • Carrot - 1 medium sized grated
  • Mustard Seeds - 2tsp
  • Green chilli - 1 tsp finely chopped
  • Salt - to taste
  • Hing - 1/2 tsp
  • Coriander leaves - 2 tsp finely chopped (I didn’t have these)
  • Baking soda - 1/2 tsp
  • Oil - to grease idli plates


  1. Dry roast oats for 3-4 minutes. Let it cool and then grind to a fine powder ( I used my coffee grinder to do the job).
  2. Dry roast rava for 3-4 mins.
  3. Heat a tsp of oil and add mustard seeds. Let them splutter. Then add green chillies and grated carrot. Saute till carrots are slightly cooked.
  4. Mix all the ingredients (except oil for greasing plates). If the batter is too thick, add a more water.
  5. Fill cooker about 1” with water. Heat to a rolling boil. Grease the idli plates.
  6. Spoon the batter into the plates. The idlis are going to fluff up so leave the idli cups half empty.
  7. Put the idli stand in the cooker (do not put a whistle). Steam for 15 minutes.
  8. To remove the idlis from the idli plate, use a spoon dipped in cold water. I’ve found that it works the best for me.


  • If the idlis are hard, it’s quite possible that the batter was thick. The batter should not be running consistency but it shouldn’t be too thick either.