Tomato - 1 no
Potato - 1 no
Carrot - few pieces
Brocolli - few florets
Spinach/Palak - 1 cup chopped
Curry leaves few
Wash and cut all vegetables.
Soak soya beans overnite in water.
Cook rice, soya bean and dal separately in a pressure cooker.
Steam the veggies for about 15 to 20 mins with little salt and turmeric or 1 whistle.
Add chopped tomatoes, spinach and saute for few mins.
Add tamarind water and allow it to boil for sometime.
Then add steamed vegetables, bisibelebath powder and allow it to boil.
When pressure is up, mash or whisk the dal, and add this.
Let it boil, slowly keep stirring without mashing the veggies.
Then mash the rice, and slowly add required rice and keep mixing.
Check on salt and add jaggery. Let it boil, keep stirring.
It should be little watery so by the time you eat, it will be just right and soft.
Off the stove.
Garnish with cashews - optional
Serve Hot Bisibelebath with any vegetable curry/Potato chips/Karaboondi or enjoy as it is.
Notes - I usually make it without onion and if you wish please add.
Oats Onion Pakoda
Onion - 4 nos(Sliced lenghtwise)
Rolled Oats - 1/2 cup
Kadalai Maav/Chickpea flour/Besan - 3 to 4 tablesppons
Rava/Semolina - 2 tablespoons
Red chlli powder - 1/4 tspn (As per your taste)
Curry leaves - few
Water to sprinkle
Oil for deep frying
In a wide bowl, put onion, oats, salt and slight mix.
Add all other ingredients and sprinkle little water and mix well. It should be thick. Leave it for few mins.
Heat oil in a kadai/wok, when its hot. slowly spread and drop the batter in oil. Deep fry till brown both sides and take out on tissue to remove excess oil. Allow it to cool and store it in air tight container.
Enjoy it with Bisibelebath/Coffee/Tea time too.
Notes - Do not store, when its warm or hot it will become soggy.
I had previously posted Cabbage Oats Pakoda check here for recipe. This recipe is going to Fast Food not Fat Food by Priya and Uma.
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