Oats-Amaranth-Neer-Kozhukattai

#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. 

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.

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.
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.

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!!






Some more interesting recipes you might like to try

Amaranth Urundai

Amaranth Neer kozhukattai

Amaranth Pancake

Rawa [ Sooji ] Urundai

Arisi Roti

Ideas for Breakfast and Dinner

Tiffin Recipes

Tasty accompaniments for Tiffin and Rice

Chutney Recipes

For lots of ideas for variety of dishes

Recipe Index

Amaranth Neer Kozhukattai

#AmaranthDumpling : #Dumpling is known as #Kozhukattai in Tamil. Dumplings are either steam cooked or cooked in boiling water.
This one is done in boiling water. I have already done Amaranth Neer Kozhukattai in combination with broken maize [ corn ]. This time tried with amaranth flour, amaranth seeds and rice flour.

Amaranth  is a leafy vegetable ( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth in Tamil. It is called Rajkir Kara in Chhattisgarh.

Amaranth Seeds

There are many varieties of amaranth. Some are cultivated for food and some are grown as ornamental plants and some grow in wild. The leaves of some amaranth are in green in color, some are green and red in the middle and fully red in color. The whole plant is edible. The leaves are used as leafy vegetable, the stem is also cooked and the seeds are also used to make dishes. Even the white roots are cleaned, peeled and used in the preparation of sambar. Some amaranth flowers are strikingly beautiful and red in color and which produce lots of seeds. All the seeds are edible whether its cultivated or garden or wild varieties .

To know more about the plant
Amaranth Plant

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 : http://en.wikipedia.org/wiki/Amaranth

Now coming back to the preparation.

Ingredients :
1/3 cup                                       Rice flour
1/3 cup                                       Amaranth flour
1 Tbsp                                       Amaranth seeds
1/3 cup                                       Coconut scrap
1/2 Tsp                                       Salt

To Saute :
1/4 cup                                        Palak nicely chopped
2 Tsp                                           Coconut scrap

To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1 or 2                                          Red chilly
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 2 - 3 minutes.
After that 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.
Check whether the balls are cooked well.
Transfer the cooked amaranth balls into a bowl.

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 broken pieces of red chilly.
Now add chopped palak and saute for 2 minutes.
Then add enough salt and saute for a few seconds.
Add dumplings and mix well.
Finally add 2 Tsp of coconut scrap and saute for a minute.

Transfer into a serving bowl.

You may also like to try

Amaranth Khasa Khasaa Payasam

Amaranth Payasam

Amaranth Neer Kozhukattai 1

Amaranth pancake

Amaranth ragi chikki

Ideas for Breakfast and Dinner

Tiffin Recipes

Tasty accompaniments for Tiffin and Rice

Chutney Recipes

For lots of ideas for variety of dishes

Recipe Index

Amaranth Dumpling

#AmaranthKozhukattai #AmaranthDumling : #Amaranth is a leafy vegetable ( greens ) and also refers to its seed. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds are called amarnath seeds or amaranth in Tamil. It is called Rajkir Kara in Chhattisgarh.
There are many varieties of amaranth. Some are cultivated for food and some are grown as ornamental plants and some grow in wild. The leaves of some amaranth are in green in color, some are green and red in the middle and fully red in color. The whole plant is edible. The leaves are used as leafy vegetable, the stem is also cooked and the seeds are also used to make dishes. Even the white roots are cleaned, peeled and used in the preparation of sambar. Some amaranth flowers are strikingly beautiful and red in color and which produce lots of seeds. All the seeds are edible whether its cultivated or garden or wild varieties .
To know more about the plant
Amaranth Plant

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 : http://en.wikipedia.org/wiki/Amaranth

Here we will see the preparation of dumpling using this seed.

Ingredients :
1/4 cup                                             Amaranth
1/4 cup                                             Rice Flour
1/4 cup                                             Oats soft
1/4 cup                                             Coconut scrap
1/2 Tsp                                             Salt

To Temper :
1 Tsp                                                Mustard
1 Tsp                                                Black gram [ urad dal ]
2 Tsp                                                Bengal gram [ channa dal ]
3 Tsp                                                Pea nut [ ground nut ]
1 or 2                                                Red chilly, break into small pieces
10 or 12                                            Curry leaves
1/4 Tsp                                             Asafoetida powder
2 Tsp                                                Oil

Method :
Mix all the given ingredients by adding enough water.
Make a slightly thick dough.
Allow it to stand for half an hour.

After half an hour keep a kadai over a slow flame.
Crackle mustard seeds and then add red chilly pieces & all the dals.
Roast them until golden color.
Then add curry leaves and asafoetida powder.
Turn off the stove and transfer onto the dough.
Mix well.

Now keep Idly maker with three cups of water on the stove.
Turn ON the stove and heat over a medium flame.
Grease the pits of idly plate with oil.
Now make dumplings and arrange over the greased idly plate.

Steam cook for 10 to 12 minutes or till its done.

Serve hot with coconut chutney


or any chutney of your choice.

It also tastes good without any side dish.
I felt that this dumpling is very tasty compared to all that I have prepared so far!!





You might also like to try

Modhakam sweet

sweet pidi kozhukattai

Broken maize dumpling

Rice dumpling

Modhakam - spicy

Ideas for Breakfast and Dinner

Tiffin Recipes

Tasty accompaniments for Tiffin and Rice

Chutney Recipes

For lots of ideas for variety of dishes

Recipe Index