Monday, December 17, 2012

Oats Moong Toast Video by Tarla Dalal

Oats is not just for porridge! why not make a delicious and nutritious toast by combining oats and moong with lots of perky coriander? make sure you make these just before serving, to prevent them from turning soggy.

Soaking time:  1 to 2 hours
Preparation Time: 
Cooking Time: 
Makes 4 toasts


For The Topping
1/2 cup green moong dal (split green gram) , soaked and drained
1 1/2 cups roughly chopped coriander (dhania)
1/2 cup quick cooking rolled oats
1 tbsp finely chopped green chillies
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste

Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil for brushing and cooking

For the topping

  1. Combine all ingredients with little water and blend in a mixer to a smooth paste.
  2. Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.

How to proceed

  1. Brush 1/8 tsp of oil on one side of each bread slice.
  2. Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
  3. Place each open sandwich on a non-stick tava (griddle) with the prepared topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
  4. Turn over and cook on the other side till it turns golden brown in colour.
  5. Cut each toast into 4 equal triangles and serve immediately.

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