Eggless Digestive Cookies Recipe – Whole Wheat,Oats Cookies Without Butter

We buy digestive biscuits regularly even though its costly.Every time I used to see the list of ingredients on the back of pack to try on my own.And I kept searching some good recipes for homemade digestive biscuits aka whole wheat,oats cookies. In Raksha’s school, this year they have strictly restricted store bought cakes, cookies and packed juices for snacks box. Only homemade digestive cookies are allowed. Finally time hath come to try my hands on it.I followed this recipe & I baked an eggless, butter less digestive cookies using whole wheat flour, quick cooking oats and plain milk.For Vegan version, use almond milk instead. Actual recipe had butter in it. But I substituted butter with cooking oil and tried it today.You can call this as oats cookies too.It came out very well, perfect with a crunchy texture. We loved it very much & ate 2-3 cookies without any guilt. Its so easy to make and a good tea time cookies for weight watchers.For kids, you can use butter, add some Choco chips, M&M etc for variations. After tasting these cookies, Raksha told its taste is similar to UNIBIC digestive biscuits . I felt very happy and proud with my baking .Friends, do try this easy, simple oats cookies without eggs and butter at home & enjoy it for your tea time with your loved ones. Even beginners can dare to try it. Ok, lets move on to the recipe !

Eggless digestive cookies recipe

Eggless, butter less digestive cookies with oats, wheat flour & brown sugar.

Cuisine: Indian

Category: Cookies recipes

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 17 Minutes

Total time: 27 Minutes

INGREDIENTS

1 cup - 200ml Wheat flour - 3/4 cup Quick cooking oats - 3/4 cup Brown sugar or Demerara sugar - 1/2 cup (+ 2 tbsp, optional) Odorless Cooking oil or unsalted butter - 1/3 cup  ( Use 60gms of butter at room temperature) Boiled & cooled milk - 2 tbsp  ( Vegans use almond milk) Baking soda - 1/2 tsp Vanilla essence - 1 tsp ( completely optional)

METHOD

In a mixie jar, take the oats and demerara sugar.Grind to a smooth powder. If using brown sugar, grind oats alone. I used 2 tbsp more demerara sugar.  If using brown sugar or white sugar, use 1/2 cup only. Take the ground oats+sugar, wheat flour and baking soda in a wide bowl. Mix well. Make a dent in the center and add 1/4 cup of cooking oil. ( If  using butter,  mix the unsalted butter at room temperature). Mix well and try to make a crumbly dough. Add milk and make a smooth dough. If you feel the dough is too dry and not becoming a whole mass, add some more oil ( may be 1-2 tbsp) and make it thick, non-sticky and smooth.No problem if there are mild cracks in the dough. Suppose If you have added more milk or oil and dough is too wet and sticky, add some wheat flour and bring it to right consistency. Hence adjust the quantity of oil based on the wheat flour and ground oats texture. Never add milk more than 2 tbsp because it makes the cookie sticky, will crack & takes long time to cook as well. So be careful while making the dough. After you make the dough, keep it inside the polythene cover or foil and refrigerate the dough for 15 minutes. By doing this way, dough will stiffen and becomes easy to roll and handle. Take a portion of dough and roll it tight to 1/4 inch thickness. Make shapes using a mould or the lid of a bottle. Grease a baking tray or line it with butter paper. Its better to line the tray with butter paper so that it will be easy to remove the cookies from the tray after baking. Arrange the cookies on the tray leaving enough space because these cookies will flatten & expand while baking. Preheat the oven at 180 c and bake the cookies for 15-18 minutes in convection mode. Mine got done in 17 minutes.Cookies will turn golden brown in color. Initially the cookies would be soft to touch immediately after baking but it hardens and becomes crispy as it cools down. Cookies will easily come off  from the tray.So remove the tray from the oven and keep it outside for 15 minutes or till it cools down. Serve it with coffee or tea. Store in an air tight box immediately after the cookies cool down. It will become soggy if kept in air for long time. Enjoy with tea/coffee !

Note

Adjust the quantity of oil based on the flours. Adding baking soda helps to get a crispy cookies.So do not avoid it. Do not add more milk for making the dough. Make sure dough is non sticky. if sticky, add some wheat flour and bring it to a non sticky dough.

Enjoy this healthy, crispy, eggless, butter less oats cookies @ Digestive cookies for your teatime !!

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Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss.I have been making this idli for years and somehow i have not posted this in my blog. Oats pongal and Oats idli are the recipes i make very often in my kitchen whenever myself and Sendhil opt for diet recipes.Usually i nake this Instant idli along with tomato mint chutney for his lunch.It stays soft for hours and it is his favourite lunch box recipe too.I must thank Sharmilee from whom i got this idea of using wheat rava. Earlier i used to make it using white rava like rava idli.I have used Quaker brand Indian Oats here.Ok,Lets see how to make healthy Oats Idli recipe..

Instant Oats idli

Instant oats idli with wheat rava and vegetables

Cuisine: Indian

Category: Breakfast

Serves: 8-9 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml

To roast and grind Quaker Oats - 1 cup To make batter Wheat rava - 1/2 cup Curd - 1/2 cup Grated carrots - 3 tbsp Grated cabbage – 1.5 tbsp Green peas - 2 tbsp Salt - as needed Water - 3/4 - 1 cup (adjust) Ginger - 1 inch piece Green chillies - 1-2 nos (finely chopped) Pepper corns - 1/2 tsp Lemon juice - few drops Eno fruit salt –3/4 tsp Coriander leaves - 2 tbsp (finely chopped) To temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing - a pinch

METHOD

Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely. In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes. Then add curd,water and make a thick batter like idli batter. Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter. Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon. Remove and enjoy eating hot.

Serve with coconut chutney or tomato chutney

Enjoy eating hot !!

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OATS MASALA MORE – SPICED BUTTERMILK RECIPE

Last month when i went for grocery purchase , i happened to see this recipe in quaker oats packet.I memorized the recipe & came home  ..But i couldn’t try immediately.Yesterday,suddenly i reminded about this & tried with the recipe i had in my mind vaguely.I am not sure whether this is the exact recipe given in the packet.But it came out very flavourful , yummy & tasty.So i thought of posting here.Addition of oats made it more healthy.Do check out my Neer more/spiced buttermilk recipe in interested.

INGREDIENTS
1 cup - 200ml

Instant oats – 1/4 cup  Thick curd – 1 cup Water – 3 - 4 cups ( add more if needed) Roasted jeera powder – 1/4 tsp Salt – as needed To grind Ginger – 1 inch piece Mint leaves & coriander leaves – 2 tbsp  (together) Green chilli – 1-2 nos To temper Mustard seeds – 1/2 tsp Coriander leaves – to garnish

METHOD

Grind all the ingredients given under “to grind “ to a smooth paste adding required water.Dry roast oats for 2-3 minutes & powder well. In a wide bowl,take the powdered oats , curd , salt , ground paste , jeera powder and water. Mix it well with a whisk..Temper mustard seeds .. Garnish with coriander leaves if desired ! Serve chilled !

Note

• For variations u can use either coriander leaves or mint leaves alone for grinding.
• Adjust the amount of curd & water as per ur liking.
• U can also add more chillies if u want it more spicy.

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EASY OATS PONGAL – INDIAN OATS BREAKFAST RECIPES

Oats pongal is Sendhil's most favourite oats recipes.I  have been making this for long time but somehow i din’t post here. He says this is the best among all the oats recipes . I make this at least once in a week. Sometimes i pack this  pongal for his breakfast when he leaves early from home.It stays soft for hours. As i make in pressure cooker, I would say this is the easiest and healthy one pot breakfast recipe.But make sure u add lesser salt than the usual quantity because oats needs lesser salt than rice,adding more makes the dish salty..
 

INGREDIENTS
1 cup - 200ml

Oats – 1 cup ( i used horlicks oats) Moong dal – 1/3 cup Turmeric powder – 1/4 tsp Salt – As needed Water – 2.5 –3 cups To temper Oil – 2 tsp Pepper corns – 1 tsp Jeera – 1.5 tsp Curry leaves – 1 sprig Ginger – 1 inch piece (chop finely) Green chilli – 1 no (slit) Hing- 2 pinches Ghee – 1 tsp ( to add in the end)

METHOD

In a pressure cooker base , heat 2 tsp of oil and add the pepper corns. After it starts to splutter , add jeera ,green chillies ,ginger & curry leaves. Saute everything for a second . Then add the moong dal and roast it for a minute.Keep the flame low to avoid burning of spices & dal.. Add 2.5 –3 cups of water , Hing ,turmeric powder & salt. After it starts to boil,add the oats.Mix well and close the cooker with the lid.Cook it for 1 whistle in low flame.. Switch off the flame, Open the cooker after the steam is released.U’ll see a layer of water on top of pongal. Again switch on the flame & mix the pongal well till all the water is absorbed. Add a tsp of ghee and switch off the flame. Serve hot !!

NOTE

U can make pongal in kadai too but u have to pressure cook the dal separately and add to the oats.I feel the above method easy for me to make everything in pressure cooker. Please adjust the water quantity as per the consistency u need. I always add 1:3 oats & water ratio as my husband likes it mushy and wet. Addition of turmeric powder is optional. I usually add it to differentiate between rice & oats pongal.. :)

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OATS ONION UTTAPAM | INDIAN OATS RECIPES

I prepared oats uthappam for the first time. We loved it a lot. So i thought of posting here. I got the  recipe from sailu’s food. I made little changes to the original recipe.I did not add eno salt . Still it was so soft & tasty .Try this, u’ll love it for sure..We relished with coconut chutney !

INGREDIENTS
1 cup - 250ml

Powdered oats – 1 cup Bread slices – 4 nos ( 3 days old bread – i used white bread. Whole wheat bread is preferred) Rice flour – 1/4 cup Rava/ semolina – 1/4 cup Sour curd – 2 – 3 tbsp Eno fruit salt – 1/2 tsp or cooking soda – 1/2 tsp ( I dint use) Ginger – 1 inch ( finely chopped) Green chillies – 2 nos ( finely chopped) Curry leaves – a few Coriander leaves – a few Water – as needed ( around 1/2 cup) Salt – as needed For topping : Big onion – 2 nos ( sliced) Carrot – 1 no (grated) Cashews – a few

METHOD

Remove the sides of bread slices. Powder the oats and bread slices together. Take this powder in a wide bowl and add the rice flour , semolina, sour curd or buttermilk , salt , ginger pieces , green chillies ,coriander & curry leaves. Add water and bring it to dosa batter consistency. Take the dosa tawa, heat it and add a ladleful of batter. Do not spread it. make it like a pancake. Drizzle little oil around the sides.Now spread the onion slices as topping. Cover it with a lid for few minutes. Then open the lid and carefully flip the dosa. Keep the flame high and cover cook for few more minutes. The onions will turn brownish with a nice smell. Now remove the uttapam and serve hot with coconut chutney..

NOTES

I din’t use eno fruit salt or soda. It was still soft. Add it to get spongy soft  uthappam. There are numerous choices for topping. U can add all the vegetables along with onions too.cashews and other nuts can be added for nutty uthappam.  I mixed ginger , chillies and coriander leaves in the batter itself.U can add it as topping separately. If u don’t have sour curd , add 1/2 cup buttermilk or fresh curd. One more easy way of making uthappam with left over dosa batter is.. Add 1 cup of powdered oats to 1 cup of left over dosa batter and mix ginger , green chillies , finely chopped onions , curry & coriander leaves.Add little water if needed.It will also taste the best.U may feel its sticky & uncooked but it is not so. Its softness makes u feel like tat. If u want u can reduce the amount of oats and try !!

CLICK HERE FOR MORE OATS RECIPES AND ITS HEALTH BENEFITS

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Instant Oats Dosa | Indian Oats Recipes

I make this oats dosa once in a week.This dosa will be crispy in the edges and soft in the middle. The crispness of this dosa lies in the consistency of batter like rava dosa.Adding more water makes it look dry.So add the water correctly.Wheat flour & oats gives the softness.. Do try this healthy dosa for breakfast or dinner. It tastes great with coconut chutney. I tried idli podi using horse gram as an accompaniment for this dosa which i’ll post soon ..Make this dosa & serve immediately for better taste. Oats tastes the best when it is eaten hot ;) Lets see how to make Instant oats dosa with Indian oats !

INGREDIENTS
1 cup - 200ml

Powdered oats – 1/4 cup  ( I used quaker quick oats) Wheat flour – 1/4 cup Rice flour – 1/8 cup Sooji/rava – 3 tbsp Pepper corns – 1 tsp Jeera – 1.5 tsp Ginger – 1 inch  (chop finely) Curry leaves – few Coriander leaves – few Sour buttermilk – 1/4 cup OR sour curd - 2 tbsp Salt & water – as needed. Big onion – 1 no (finely chopped – optional) ( i don’t use)

METHOD

Powder the oats and mix with all other flours together adding the required salt .. ( Dry roast the oats before powdering them is optional) Add the pepper corns, jeera , chopped ginger , curry leaves and coriander leaves. Add the sour butter milk , salt and mix well..Add the required water to adjust the batter consistency. Heat the dosa tawa and sprinkle little oil .. Then pour the batter in a circular motion from the corner towards the center. Fill the gaps by sprinkling more batter. Drizzle little oil around the dosa and keep the flame high for few secs. The corners of dosa will lift automatically. Now flip the dosa and reduce the flame. Cook for sometime and remove. Enjoy with any chutney or podi !!

NOTE

I usually dry roast the oats for few mins and then powder it.This time i powdered without roasting which also tasted good.So roasting is optional but it gives an additional flavour. Adding finely chopped onions is purely optional. I don’t add it. U can also add crushed pepper corns instead of adding whole ones. U can make this dosa by adding rice flour & sooji along with oats. Ragi flour can also be added instead of sooji to get the crispness.This makes the dosa healthier but the color of the dosa will be black. Batter should be watery . If u make the first dosa, u’ll get to know how much water has to be added to get crispy dosas. Add water and adjust the salt .

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Oats Barley Idli Recipe - Barley Recipes

I have always wanted to try some barley recipes apart from barley water.When i was browsing for the same,I got an idea of making barley idli from here. I followed the same recipe.Idli came out super soft and tasty. I was not able to find i added barely.Thanks Aruna .Nowadays i make this idli very often.We can make crispy barley dosa as well.I wanted to make some changes to the recipe by adding oats and tried yesterday.My husband was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idli recipe.Only the color of idli was different.He was very happy to have this idli for breakfast and dinner.I made dosas too. It was crispy and yummy.I have updated the pictures with step by step pictures.Hope it will be useful.Lets see how to make this healthy oats barley idli,dosa recipe.Check out my 12 Idli varieties HERE.

Barley oats idli recipe

Oats barley idli recipe - Healthy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 10Hours

Cook time: 15 Minutes

Total time: 10H 15Minutes

INGREDIENTS

1 cup - 200ml Barley - 1 cup Idli rice – 1 cup Urad dal - 1/4 cup Quick oats - 1/2 cup Salt & water – as needed

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idli pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean,idli is cooked. U can make crispy dosas also by adding water to the batter. Dilute the batter,mix well and make dosas. Enjoy soft,healthy idlies with sambar or chutney !!

Note

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness.

Oats-Barley dosa

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