Monday, November 24, 2014


#OatsAmaranthNeerKozhukattai #OatsAmaranthDumpling : #Oats is a fiber rich food and helps in preventing heart diseases.
Several studies have shown that like oats, #amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.
Source :
Amaranth is also rich in protein and other minerals.
Here I have used oats and amaranth seeds along with other ingredients to make a healthy dumpling.
I have added fenugreek leaves [ venthaya keerai ] also to increase its nutritional value.
Now to the recipe.

Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ]

Ingredients :
1/3 cup                                       Rice flour
1/3 cup                                       Amaranth flour
1/3 cup                                       Soft Oats
1/8 cup                                       Amaranth seeds
1/3 cup                                       Coconut scrap
1/2 Tsp                                       Cumin seeds
1/2 Tsp                                       Omam [ Carom seeds or ajwain ]
1/2 Tsp                                       Salt

To Saute :
1/4 cup                                        fenugreek leaves nicely chopped [ optional ]

To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1/2 Tsp                                        Pepper powder [ Adjust ]
2 pinches                                     Asafoetida powder
1 Tsp                                          Gingelly oil [ til / sesame oil ]

Method :
Soak Amaranth seeds for 45 minutes.
After 45 minutes drain the water and keep aside.
Now mix the flours, soaked amaranth seeds, coconut scrap, salt adding little water.
Make a tight dough.
Using both the hands roll the dough into small balls.

Boil a cup of water in a vessel on high flame.
When water starts boiling reduce the flame to SIM.
Then add balls into boiling water slowly. The balls settle at the bottom.
Do not disturb the balls for a while.

After some time balls slowly come to the upper surface of the boiling water.
Stir with a ladle and take care not to break the balls.
Let it simmer for 8 to 10 minutes or till balls are cooked well.
Check whether the balls are cooked well.
Transfer the cooked oats-amaranth balls into a bowl.
Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ]
The water used for cooking the dumplings would have turned into porridge. 
Do not throw away this porridge. It can be consumed either with salt or jaggery.

Now heat a kadai on a stove with 1/2 Tsp of oil.
Splutter mustard and cumin seeds.
Then add the dumplings and pepper powder.
Stir well. Transfer into serving bowl.
If fenugreek leaves are taken then add them finally.
Saute until the leaves becomes soft.
Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ] Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ]

Then transfer into a serving bowl.
Add enough salt or jaggery to the porridge and stir well to dissolve. Enjoy oats-amaranth dumpling with its porridge!!

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