Amaranth is also known as Rajgira or Ramdana grain. It’s a very tiny grain and has a sticky texture. Puffed Amaranth can also be used for breakfast cereal as well as chikki or ladoo. The grain called fasting grain, which is used during the fasting, is a low-fat grain and loaded with nutrition and dietary fiber. Amaranth oats idli is a very healthy breakfast dish. Adding zucchini, carrot and ginger makes it more delicious. The preparation is the same as normal idli and easy to make.
Ingredients
- 1 cup Rava or Sooji
- 1/2 cup Amaranth grain
- 1/2 cup Oats
- 1 Carrot grated
- 1 Green zucchini grated
- 1/3 cup Fresh coriander leaves chopped
- 2 Green chilies
- 1 tbsp Ginger paste
- 1-1/2 cup Curd (yogurt)
- Salt to taste
- 1 tsp Baking soda
Instructions
- Dry roast Amaranth at medium heat till slightly golden color. Place it in a bowl after roasting and let it cool down.
- Grind the Amaranth (Ramdana) and Oats separately in fine powder. Keep it aside.
- In mixing bowl, add all flour, rava, salt and curd. Mix it well and make a thick batter.
- Grate zucchini and carrot and mix it in to batter. Add coriander leaves, ginger paste and chili to it.
- Mix all ingredients very well. Batter should be not very thin nor very thick. Cover it and keep it aside for 1/2 an hr.
- Boil the idli steamer with water at high heat. Grease the idli mold with some oil. Mix baking soda into batter. Place 2 tbsp batter in each idli mold cavity. Fill all idli mold with batter.
- Place the idli mold into the hot steamer, cover it and bring the temperature to medium heat. Let it steam for 15 minutes. Once it's done, turn off the heat. Let it rest for 5 minutes in steamer then remove it from steamer. Let it cool. Once it's lukewarm, remove from mold using a spoon. Make rest of the idli, following the same process.
- Amaranth (ramdana) oats idlies are ready to be served.
- Enjoy it as breakfast and even as supper if you like.
- Serve it with tomato or coconut chutney and sambhar.
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