Instant Oats Steamed Wada

Ingredients

1cup oats (masala oats or saffola oats of liking)

½ cups fine semolina (rava)

2 tbsps gram flour

1tsp mustard seeds

½ tsp salt (or according to taste)

½ tsp baking soda

¼ tsp citric acid

2 tsp sugar

Handful cilantro cut fine, 4 tbsps sprouted moong

2 tbsp olive oil (or any other oil)

Plain yogurt as required to make thick batter

Method -Dry roast oats for one minute in a heavy bottomed pan on medium to medium high heat stirring continuously until it turns light brown. Keep aside to cool for a few minutes. In the meanwhile, dry roast the semolina on medium to medium high heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.

When the oats are cool, grind coarsely in a spice grinder. Mix the cooled semolina, gramflour and coarsely ground oats together. Add to this mixture salt to taste and yogurt and make smooth thick batter. Just before steaming, add sugar, citric acid and baking soda to the batter. Mix well. Grease doughnuts or wada moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.

Remove from heat, cool for about a minute, remove each mould. Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add sprouted moong to it and sauté for a few seconds. Add salt and coriander leaves.

Fill each oats Wada with moong. Serve with salad and dip of choice.