30 Jan


oats avocado idli

One of the great things about food – blogging is the endless possibilities of reinventing traditional recipes, and all the creativity it generates and inspires one to try out something new. Change one ingredient, add some herbs or spices ,use a different flour and viola! a new dish is born! Take idli, for example: idli are South Indian steamed savoury cakes. Traditionally they are made of a mixture of ground urad dal and rice, which is then fermented and later steamed, making delicious fluffy cakes, that are eaten with sambar and coconut chutney. They are normally eaten for breakfast, but can be had any time!!

avocado idli

This is a instant semolina idli. I just included some oats flour and avocados and experimented a little keeping the base recipe same.  Though its a way….hatkay…from the traditional idlis, these are very light and flavourful. My kids had this without any accompaniment. Iam not fond of adding tempering to my idlis, but if you wish add a tempering of mustard, cumin and curry leaves to the idli batter before steaming. Adding ghee gives a nice flavour and makes them soft and fluffy 🙂

avocado oats idli

makes 12-14 idlis
serves 3-4
cooking and prep time: 20-25 minutes
making avocado idli
  • Wheat Semolina( course)- 1 cup
  • Rolled oats- 1 cup
  • Yogurt- 1 cup
  • Coriander leaves- 2 stalk
  • Bicarbonate of soda- 1 tsp
  • avocado – 2 medium
  • Salt as required
  • Cashewnut- 4 to 5 broken into pieces
  • ghee-2 tsp
  • 2 green chilies(optional)
making oats idli

Powder the Oats coarsely in a blender. Peel and  de seed the avocado and grind this along with yogurt,green chilies and coriander leaves  into a smooth paste in a food processor.  Mix together the oats, semolina, pureed  avocado,  salt and bicarbonate of soda in a large bowl. Heat the ghee and add this to the batter  along with roasted cashew nuts. The batter should neither be too thick like a vada batter nor too thin like a dosa batter. Adjust the consistency by adding more buttermilk.
Immediately pour the idli batter in the greased idli moulds and steam for 10-15 minutes.  This would be a perfect breakfast or dinner with a curry to go along with it.

avocado-oats idli



soya chunks gravy

A protein loaded healthy and tasty vegetable dish, the Soya chunks-chilli capsicum has soya chunks cooked with onions and capsicums in a spicy chilli and tomato based gravy. It’s is so easy with simple ingredients; but I assure this tastes awesome. This curry is a wonderful combo with Naan, Roti or any kind of breads.

soyachunks gravy

serves - 4
cooking time- 30 minutes
  • 2 cups -soya chunks
  • 1 large- onion thinly sliced
  • 1 tsp- garlic crushed
  • 1 tsp -ginger crushed
  • 2 large- tomatoes pureed
  • 2 small- capsicum diced
  • 1 tsp red chilly powder
  • 1/2 tsp-turmeric powder
  • 1tsp cumin powder
  • 1 tsp-coriander powder
  • 1 tsp -garam masala
  • 1 tsp- lime juice
  • 2 tbsp- olive oil
  • 1 cup – fresh coriander leaves chopped
  • salt to taste
  • milk – 2 tsp


Boil water  + milk in a pan till it bubbles up . Switch off and add the soya chunks and let it aside for few minutes for it to grow in size.Then rinse soya chunks in cold water at least twice to get rid of the raw smell.Drain water and Set aside. 
Pour some oil into a heated pan and splutter the cumin seeds.
Then add the onion,ginger and garlic. Mix well until the onion turns light brown.
Add the red chilly powder,turmeric and the coriander powder. Mix well. Add the tomato puree. Mix well . Add the capsicum pieces into it. Stir well. Add salt, garam masala and salt. Saute well. Add soya chunks into this , Sprinkle some water and the lime juice according to your taste and consistency.
Cover with a lid and cook another 20 minutes.
Garnish with coriander leaves and serve hot!

soya chunks

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

sending this to made with love mondays


  1. Javelin Warrior February 26, 2014 at 9:35 pm #

    Love the use of avocados and oats for these idli and it sounds perfectly paired with the spicy gravy…

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