Recipe: Delicious Oats daliya with dal parantha

Miguel Young
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Recipe: Delicious Oats daliya with dal parantha
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Recipe: Delicious Oats daliya with dal parantha Delicious, fresh and tasty.

Oats daliya with dal parantha. Dosa is a very crispy, healthy, delicious and filling South Indian recipe prepared using rice and urad dal (white lentils / split black lentils) as main ingredients. Dosas can be prepared for breakfast, lunch or dinner. This Healthy Mix Dal, Daliya & oats Dosa is made with bulgar wheat/Daliya , Oats & few other lentils.

It can be served as breakfast or packed in kids lunch box.

Oats and Green Moong Dal Dahi Vada Recipe is one such recipe for people who craving to eat something healthy but yet nutritious.

Dahi vada has very distinct taste unlike the normal dahi vada that we have with urad dal.

You can have Oats daliya with dal parantha using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Oats daliya with dal parantha

  1. You need 1 cup of Oats daliya.

  2. It’s 3 cups of Water..

  3. You need sugar of As taste.

  4. Prepare 1 cup of Milk.

  5. It’s 2 cups of Cooked moong dal..

  6. You need 3 cups of Atta..

  7. Prepare to taste of Salt.

  8. It’s 1/2 tsp of Ajwain.

  9. It’s 1 of Chopped onion..

  10. It’s 1 tsp of ghee.

Instead deep frying the vada, here at Archana's kitchen we always make it healthy by cooking them in the Kuzhi paniyaram pan.

Here we have provided some minute-cooked recipes which are not only delicious but also full of nutrients.

Clean and wash the broken wheat thoroughly.

Heat the oil in a pressure cooker.

Oats daliya with dal parantha step by step

  1. Cooker main 1tsp ghee heat karein, daliya roast karein, water dal kar 3 whistle laga kar gas off ke de. Cooker ka lid nikal kar, milk and sugar add ke thick hone tak cook karen..

  2. Dal main all ingredients and Atta mix ke dough ready kar parantha ko hot tawa par shallow fry kar lijiye..

  3. Then enjoy your breakfast 🍳☕..

When they splutter, add the onions, green chili and ginger and saute till the onions turn translucent.

Always remember that the chapathi dough is the softest, puri dough is the stiffest and the paratha dough is in between.

They impart the kachori flavor to this paratha.

You can add veggies of your choice also.

I add whatever spare veggies I have in the fridge.