Steamed oats roll fry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Oats - 2 1/2 cup
  2. Soaked green gram - 4 teaspoon (tsp.)
  3. Shredded carrot - 1/4 cup
  4. Shredded cucumber - 1/4 cup
  5. Finely chopped green beans - 1/4 cup
  6. Finely chopped onion - 1
  7. Finely chopped green chili - 2
  8. Shredded coconut - 2 tablespoon (tbsp.)
  9. Finely chopped capsicum - 1
  10. Curry leaf - 5
  11. Coriander leaf - 10
  12. Finely chopped garlic - 4
  13. Black pepper powder - 1 teaspoon (tsp.)
  14. Finely chopped tomato - 1
  15. -- For Tempering--
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Split black gram - 1/4 teaspoon (tsp.)
    3. Split bengal gram - 1 teaspoon (tsp.)
    4. Oil - 4 tablespoon (tbsp.)
  16. Salt - 3/4 teaspoon (tsp.)

PREPARATION:

  1. Roast the oats until they turn light brown. Cool the oats and grind them into fine coarse powder.
  2. Heat oil in a pan. Add mustard seed, black gram, bengal gram. Once the mustard seed stop splattering.
  3. Add 1/2 the onion,  green chili and sauté until onion becomes golden brown.
  4. Now add the green beans and cook for 2 minutes.
  5. Now add carrot, cucumber and sauté for another 2 minutes.
  6. Now add the coconut, soaked green gram, curry leaves and sauté for 1 minute and then remove from heat.
  7. Now add the roasted oats to the sautéed vegetables. Add water as needed to the oats and make dough like you do for chapatti.
  8. Now make small balls out of the oats dough (you can make your own shape. NOTE: Size should be even so they cook evenly) and steam them for 8 to 10 minutes and keep them aside.
  9. Puree the tomato in a mixer or blender.
  10. In a pan heat 2 tablespoon (tbsp.) of oil. Add rest of the onion, capsicum, garlic and sauté for 2 minutes.
  11. Now add tomato puree, salt to taste, black pepper powder and sauté for minute.
  12. Now add the steamed oats and sauté until oil separates. Remove from heat and serve.

NOTES:




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