Oats Kozhukkattai

I was a bit busy during  last week and could not post anything much. I am very fond of Oats recipes and I always keep searching for new ones in the internet. Oats are rich in fibre content and aid in lowering bad cholesterol and high blood pressure. I recently came across an amazing Oats Kozhukkattai recipe posted by Sharmilee of Sharmis passions. I tried it during the weekend and it was awesome!! I am sure I will continue making this very often. Why don’t you give it a try as well??

My daughter even wanted her shoulder buddy to try the Kozhukkattai. I am yet to find out  if her shoulder buddy liked it. For those who do not know about shoulder buddies, please go here .

Ingredients:

To temper

Method of preparation:

1. Dry roast oats until it gives out a nice aroma.

2. In a pan, add oil, channa dal, mustard seeds, red chillies and curry leaves in order. In the original recipe, Urad dal is used. I had ran out of Urad dal, hence substituted with Channa Dal.

3. Once the tempering ingredients are allowed to splutter, add water. Let the water come to a boil and then add salt. (I used a little more water than the original recipe as I was worried whether the Kozhukkattai will be hard. I am happy that I used that extra water as the Kozhukkattais were super soft and perfectly cooked inside).

4. After adding the salt, lower the flame and add the oats, stirring continuously. In about 2-3 minutes, the oats will be cooked and the mixture would be sticky. Switch off the flame and let it cool for a while.

5. Do not let the mixture cool down completely. When it is cool enough to touch with your fingers, start making oval shaped Kozhukkattais. You can use oil if it is sticking on to your palm.

6. Transfer the Kozhukkattais to greased Idli plates and steam for 5 – 7 minutes.

7. Serve hot with your favourite chutney or Sambhar. I served it with Noolkol (Turnip) Sambhar for breakfast.