Monday, September 14, 2015

Oats and Red Rice Idli | Oats and Rosematta Rice Idly

Of late idlis have become a staple in our diet. No, they longer belong to the weekends. The steamer is always ready in my kitchen now. The regular idlis area  combination of rice and urad dal and are the best part of any gluten free diet. However, I love to experiment with new foods and create nutritious recipes in my kitchen - trying different grains to create a yummy and healthy idli is my current fix.

A couple of years ago I made Broken Wheat Idli using the traditional fermentation technique. They came out really well, but they are not gluten free. So I have off late been experimenting with other grains and seeds. Today I am sharing the first of such recipes: Oats and Red Rice Idli.

Red Rice, also known as Rosematta Rice or Kerala Matta Rice is a wonderfully delicious parboiled rice. With its nutty taste, it add a lot of good flavor to the idlis. The steel cut oats I use are generally the gluten free variety. The interesting thing about this recipe is that while the Matta Rice takes a lot of grinding, the oats will grind very quickly. I do like to grind them together for a good batter consistency, if if you prefer, soak them separately and grind separately too.

1 cup steel cut oats
1 cup Kerala red rice
1/2 cup urad dal gota (black mapte beans, skinned but not split)
Salt to taste
1 tsp methi seeds (fenugreek seeds)

  1. Soak the steel cut oats, rinsed rice, and dal together in plenty of water in a large mixing bowl.
  2. In a small cup, soak the methi seeds.
  3. After 6-8 hours, drain the water of the methi seeds.
  4. Grind all the soaked ingredients together with as much water as needed to get a fine flowing batter.
  5. Note extra water in grinding will not be needed as the oats tend to absorb plenty of water.
  6. Add salt to taste to the batter. Cover and place in a warm spot to ferment overnight.
  7. Once ready the batter would have tripled. Mix well, check for salt and add water if needed for idli consistency. The batter should be slightly thicker than condensed milk.
  8. Start the steamer, oil the idl molds. Pour batter in the molds, place in the steamer for 10-12 minutes until the idlis are risen.
  9. Remove the molds from the steamer, allow to sit for at least 5 minutes, before removing the idlis.
  10. Enjoy warm with your favorite chutney and sambar.

Vegan, Nut Free, Gluten Free Recipe

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