Wednesday, November 12, 2014



I tried out this recipe as both oats and moong are nutritious and this dish is easy to make. It can be had as a filling snack, served during tea time or even as a healthy addition to your breakfast.

I have used the regular store bought Quaker Oats for making this.

This healthy snack is adapted from a recipe by Nita Mehta, the cookery expert. It is from her book, which if I remember correctly was titled, "Tasty & Nutritious Oats Cookbook."

You can serve this with chutney or ketchup. I have used store bought tomato ketchup today.

  • Quaker Oats, 1/2 cup 
  • Dhuli Moong Dal (Split Green Gram), soaked for 1 hour, 1/4 cup 
  • Green Chillies, chopped, 2
  • Fresh Coriander Leaves, finely chopped, 1/2 cup
  • Lemon Juice, 1 and 1/2 tsp
  • Chilli Powder, 1/4 tsp or to taste 
  • Eno Fruit Salt, 1/2 tsp
  • Salt, to taste
  • Brown Bread, 4 slices 
  • Oil/Butter, for making the toasts 

Soak the Dhuli Moong Dal for an hour (picture above)
In a kadhai, roast the oats for about 2 minutes
Wash and chop the coriander leaves and green chillies
Drain the soaked dal
Grind this dal along with the roasted oats, chopped green chillies, coriander leaves, lemon juice, salt and a pinch of chilli powder, adding just the required amount of water, to a fine paste.
Transfer this ground paste to a bowl
To this, add the Eno Fruit Salt
Heat a non-stick tawa and grease it lightly with oil or butter
Spread the oats topping on  each of the bread slices
Invert the slice on the tawa with the oats paste down
Spread some oats paste on the upper side of the bread slices too
Flip them to toast on both sides until they are a golden brown
Once they are toasted, cut these into two triangles
Serve with chutney or ketchup.

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