anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,soybeans (whole soya dal),idli rice,methi seeds (fenugreek seeds),chana dal (bengal gram dal),white urad dal

High Protein Soya Idli & Dosa Batter Recipe, 1-1/4 cup White Urad Dal (Whole) - soaked overnight,2 cups Idli Rice - soaked overnight,1 teaspoons Methi Seeds (Fenugreek Seeds),1 teaspoon Chana dal (Bengal Gram Dal),1 cup Soybeans (Whole Soya dal) - soaked overnight,4 teaspoons Salt, 480, South Indian Recipes, To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients.
Soak the soy bean separately in a bowl.
In a bowl soak the urad dal, methi seeds and chana dal together.
In another bowl, soak the rice.
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
Into a mixer grinder, add the soaked urad dal and methi seeds.
Add little water at a time and grind to make a thick flowing batter.Transfer the ground urad dal into a large bowl.
In the same mixer grinder, add the rice and add just little water at a time and make thick batter.
Transfer the rice into the same bowl as the urad dal.
Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal.Add the salt and stir well to combine.
Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight.
Once fermented, give it a stir gently.
You can make idli the first day when batter is fresh with air pockets.
Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.Apart from idli and dosa you can make variations of idli like Idli Upma, Uttapam, Paniyarams and so much more., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/High_Protein_Soya_Idli_Dosa_Batter_Recipe_Video_6_1600.jpg, 6
Ingredients: wheat brown bread,salt,ginger,coriander (dhania) leaves,paneer,potato (aloo),curd,onion,cumin seeds (jeera),sooji (semolina rava),rice flour,green chillies,sunflower oil

Bread, Paneer & Potato Instant Vada Recipe, Sunflower Oil - for deep frying,Salt - to taste,1/4 cup Sooji (Semolina/ Rava),3/4 cup Curd (Dahi / Yogurt),6 Whole Wheat Brown Bread,2 Green Chillies - finely chopped,1/2 cup Rice flour,1/4 cup Potato (Aloo) - boiled and mashed,1/2 Onion - finely chopped,1 inch Ginger - finely chopped,Coriander (Dhania) Leaves - a few,1/2 teaspoon Cumin seeds (Jeera),1/4 cup Paneer (Homemade Cottage Cheese), 30, South Indian Recipes, To begin making the Bread, Paneer & Potato Instant Vada Recipe, crumble down the bread slices to small bits.In a mixing bowl, add rice flour, rava (sooji), curd, cumin seeds, onion, ginger, paneer, mashed potato, coriander leaves and salt, along with crumbled bread.
Keep aside.In a wok, heat enough oil to deep fry the vadas.While the cooking oil is heating up, mix all the ingredients in the mixing bowl.
With the help of water as required, knead well form a soft dough.
The dough should not be runny, but not too stiff as well.
It should be pliable.Pinch out a small ball and gently press to flatten and then make a hole in the centre with your fore finger, as you prepare dough for medu vada.
By this time, the oil would be hot enough.
Check the temperature by dropping a small bit of the prepared dough.
If the dough raises immediately, the oil is hot enough to fry.
Turn the heat to medium low through out frying process.Drop the prepared Bread, Paneer & Potato Instant Vada thick batter into the hot oil.
Drop a couple of more vadas if your deep fry pan can fit.
But do not over crowd the kadai also, or it might lead to vadas being less crispy.Flip the bread vada on both sides and fry till the vada is evenly golden browned.Take them out on an absorbent paper towel to get rid of excess oil.
You can delicately pat them to drain more oil absorbed.*Paniyaram Method:To make this Bread, Paneer & Potato Instant Vada Recipe in paniyaram pan, heat the paniyaram pan, brush oil on the cavities, add the batter into the cavities.Drizzle a few drops of oil into each cavity.
Once the vadas are brown on the bottom, with the help of a spatula or spoon, you can flip the vada to the other side and drizzle a few drops of oil into each cavity.Take the Bread Instant Vadas once they are evenly browned.Serve Bread, Paneer & Potato Instant Vada Recipe with Foxtail Millet Rava Idli Recipe, Arachuvitta Sambar Recipe (Traditional South Indian Sambar with Fresh Spices) and Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sunshineswati08-gmail.com/Bread_Paneer_Potato_Instant_Vada_Recipe.jpg, 13
Ingredients: amaranth seeds (rajgira),tahini,dried figs,carrot,basil leaves,beetroot,sesame seeds (til seeds)

Carrot Beet Amaranth Super Salad Recipe, 2 tablespoons Sesame seeds (Til seeds) - toasted,2 tablespoons Dried Figs - chopped,1 cup Carrots (Gajjar) - julienned,1/4 cup Amaranth Seeds (Rajgira) - lightly toasted,1 cup Beetroot - julienned,2 tablespoons Basil leaves,2 tablespoons Tahini - for dressing, 35, Continental, To make the Carrot Beet Amaranth Super Salad Recipe first combine the beets and carrots in a salad bowl.Drizzle in the tahini and extra virgin olive oil to the beets and carrots.
Top it with the chopped dried figs, chopped basil leaves and toss it all very well.Toast the amaranth and sesame seeds next.
To do this, put them in a non stick pan, and saute them lightly over a low-medium flame.
Ensure you do not have the heat too high, so that they do not burn.
Set them aside to cool.Once the amaranth is cooled down, add it to the above beet and carrot salad mixture only when you are ready to serve.
This is to ensure that they don’t get soggy and lose the crunch.Check the salt and seasoning and adjust to suit your taste.
The Carrot Beet Amaranth Super Salad is ready to be served as a meal by itself for a delicious Dinner along with a warm toasted bread and soup., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vanita_Vasudevan/Carrot_Beet_Amaranth_Super_Salad_1600.jpg, 7
Ingredients: tomato,salt,kashmiri red chilli powder,cardamom (elaichi) podsseeds,paneer,bay leaf (tej patta),ghee,coriander (dhania) leaves,curd,rose (dried),coriander (dhania) seeds,onion,cinnamon stick (dalchini),cloves (laung),garam masala powder

Paneer Kundan With Recipe, Ghee - as needed,1 teaspoon Garam masala powder,1 tablespoon Kashmiri Red Chilli Powder - (adjust),1 Tomatoes - finely chopped,1 inch Cinnamon Stick (Dalchini),400 grams Paneer (Homemade Cottage Cheese),Salt - as needed,3/4 cup Curd (Dahi / Yogurt),6 Cloves (Laung),Coriander (Dhania) Leaves - for Garnish,1 teaspoon Coriander (Dhania) Seeds,1 Bay leaf (tej patta),2 tablespoons Rose Petals - (dried),4 Onions - finely chopped,50 ml Fresh cream,4 Cardamom (Elaichi) Pods/Seeds, 25, Hyderabadi, To prepare Paneer Kundan Kaliyan Recipe, cut Paneer into thin slices or cubes and collect in a bowl.
Add red chili powder and turmeric and mix well.
Heat a little ghee in a pan and shallow fry the paneer cubes and collect aside.
Add remaining ghee in the same pan and add bay leaf, cinnamon, cardamom, cloves and coriander seeds.
Saute them for few seconds.
Now add chopped onions and fry till the raw smell goes off and the onions turn translucent.Add in dried rose petals and chopped tomatoes and fry till they are soft.
Saute this mixture for a few minutes.Add whisked yogurt and garam masala powder to the mixture and mix well.
Keep stirring so that the yogurt does not curdle.Let the curry cook for another few minutes completely done.Now add the fried paneer cubes and fresh cream to the curry and mix well, without breaking paneer.Sesaon with salt, garnish with coriander and some more dried rose petals.
Serve Paneer Kundan Kaliyan Recipe hot with roti or rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/PANEER_KUNDAN_KALIYAAN_.jpg, 15
Ingredients: salt,asafoetida (hing),ghee,barnyard millet,cumin seeds (jeera),buttermilk,turmeric powder

Maheri Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 cup Buttermilk,pinch Asafoetida (hing),1 tablespoon Ghee,1 cup Barnyard Millet - washed and soaked for 30 minutes, 70, Indian, To begin making Maheri, heat ghee or oil in a pressure cooker.
Once the ghee is hot add hing, cumin seeds and allow the seeds to crackle.
Once they starts crackling, add turmeric powder.Add 2 cups of water and salt and bring it to boil.
Once the water starts boiling add buttermilk and bring it to boil again.Now add the barnyard millet and mix well.
Cover the pressure cooker and turn the heat to low.
Pressure cook for 2 whistles.
 Let the pressure release naturally and then open the pressure cooker.Transfer the Maheri to a serving dish and serve.
Serve Maheri as a healthy breakfast with pickle or Green Chutney for a comforting breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Maheri_Recipe.jpg, 7
Ingredients: salt,wheat flour,achari masala,parangikai pumpkin,mustard seeds,asafoetida (hing),green peas (matar),red chilli powder,potato (aloo),turmeric powder,garam masala powder

Achari Paratha Roll Recipe, 1 tablespoon Achari masala,2 cup Whole Wheat Flour,1/2 teaspoon Turmeric powder (Haldi),3 Potatoes (Aloo) - boiled and diced in cubes,Salt - to taste,1 teaspoon Mustard seeds,1/2 teaspoon Garam masala powder,1 cup Kaddu (Parangikai/ Pumpkin) - chopped,1/4 teaspoon Asafoetida (hing),1/2 cup Green peas (Matar),1/2 teaspoon Red Chilli powder, 70, Indian, To begin with Achari Paratha Roll Recipe, Add salt and water to the wheat flour and knead to a smooth dough.
Add 1 or 2 tsp oil and knead it again.
Once done, keep it aside.To prepare the filling, heat oil in a pan.
Add mustard seeds and let them crackle.
Once done, add the chopped pumpkin, green peas and potato cubes.Mix it properly.
Then add turmeric powder, red chilli powder, garam masala, asafoetida and salt according to your taste.
Mix well everything and let it cook for 8-10 minutes on low flame.After 8-10 minutes, switch off the heat and make sure everything is mixed well.Now take the dough and divide into equal sized balls.
Take a ball and press it between the palms of your hands.
Dust both the sides of the dough ball.
Roll the dough into a round and thin paratha.Take 1 or 2 tsp of achari masala and spread it on one side of the paratha just like spreading chutney or sauce.
Now, roll the paratha in one direction and make a Swiss roll just like we do to prepare Lachha paratha.Press it again between the palm of your hands and dust with flour.
Roll it into a round paratha.Heat a Tava or skillet.
Cook the rolled paratha till it turns golden brown on both the sides.
Proceed with the remaining dough and prepare achari paratha.To Prepare Rolls, take a cooked paratha and stuff it with the potato and pumpkin masala.
Close both the sides of paratha and seal the top with a toothpick.Serve the Achari Masala Roll with ketchup or any dip of your choice or with some flavourful smoothies like Banana and Mango smoothie or Cocoa Almond Banana Date smoothie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Achari_Paratha_Roll.jpg, 11
Ingredients: salt,sunflower oil,spinach,flour (maida),cloves garlic,red chilli powder,onion,potato (aloo),dried oregano

Garlic Spinach Balls Recipe, 2 Potatoes (Aloo) - boiled and mashed,Salt - to taste,1 tablespoon All Purpose Flour (Maida),1/2 teaspoon Dried oregano,1 teaspoon Red Chilli powder,2 cloves Garlic - grated,1 Onion - finely chopped,Sunflower Oil,2 cup Spinach - chopped, 30, Continental, To begin making Garlic Spinach Balls, first heat a pan on medium heat and add one teaspoon of oil in it.
Add grated garlic and chopped onions to it.
Saute them for a couple of minutes till the onions become transparent.Once the onions are cooked, add chopped spinach and saute for 2 to 3 minutes till it softens and most of the water from the spinach is evaporated.
Allow this mixture to cool.Once the mixture is cools down, add mashed potatoes, all purpose flour, chilli powder, oregano and salt to taste.
Mix well till all ingredients blend together.Make lemon sized balls out of spinach potato mixture.
Refrigerate the spinach balls for half an hour.
Refrigerating the balls help them to get firm and crunchier while cooking.Finally to cook the Garlic Spinach Balls, heat a paniyaram pan on medium heat.
add a few drops of oil into each cavity of the pan.
Place the spinach balls into the cavity and cook them on all sides till they become golden brown.
(Keep turning them around in the cooking process so they get roasted evenly).Once done, remove from the pan and place on the serving platter and proceed to make the remaining spinach ball the similar way.Serve the Garlic Spinach Balls hot with tomato ketchup or hot Schezwan Sauce as an appetizer for parties or even pack them into the kids school snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Garlic_Spinach_Balls_original.jpg, 9
Ingredients: salt,wheat flour,coriander (dhania),cumin powder (jeera),ajwain (carom seeds),chaat masala powder,green peas (matar),water,carrot,red chilli powder,onion,ghee the parathas,coriander powder,green chillies

Carrot Matar Paratha Recipe, 1 tablespoon Red Chilli powder,Water - for kneading,1 tablespoon Cumin powder (Jeera),1 tablespoon Ajwain (Carom seeds),Salt - to taste,1 Onion - medium,1/4 tablespoon Coriander Powder (Dhania),3 cups Whole Wheat Flour,3 Carrots (Gajjar) - grated,Coriander (Dhania) Leaves - a small bunch finely chopped,1/2 tablespoon Chaat Masala Powder,1 cup Green peas (Matar) - steamed,Ghee - for cooking the parathas,2 Green Chillies - chopped,1 teaspoon Salt, 50, North Indian Recipes, To begin making Carrot Matar Paratha Recipe, in a bowl mix together wheat flour.
salt and oil.
Add water, little at a time and prepare a soft dough just as we make dough for rotis.Grease your hands with oil and knead it well.
Cover it and let it rest for some time .Now to prepare stuffing, we first mash steamed peas in a large bowl.
Add the grated carrot, chopped onion, chopped green chillies and fresh chopped coriander and mix well.
Now add all dry spices in mixture - carom seeds, salt, red chilli powder, coriander powder, cumin powder, chaat masala and mix everything well.Now make even size ball out of paratha dough and roll out the ball in a small circle dusting wheat flour.Add some stuffing in the centre and gather all the corners and seal it well and press it lightly.Dust some wheat flour and roll out the sealed dough into a circle as we do for chapati dough.
Don't apply too much pressure while rolling.
Place a tawa on medium to high flame, and place the rolled out paratha on it.
Let it cook a little bit on one side,flip it over to the other side and spread some ghee over the paratha which is half cooked.
Flip it again, when the second side is half cooked ,spread some ghee.
Flip a few more times to get paratha browned and cooked well.
Take of the tawa and cook the rest of the parathas in a similar way Serve Carrot Matar Paratha along with Lauki Raita and Aam Ka Chunda Recipe for a sumptuous breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Carrot_Matar_Paratha.jpg, 14
Ingredients: tomato,salt,sunflower oil,asafoetida (hing),brinjal (baingan eggsplant),mustard seeds,potato (aloo),red chilli powder,water,curry leaves,dry red chilli,white urad dal (split),methi seeds (fenugreek seeds),turmeric powder,sambar powder,tamarind lemon

Eggplant Potato Alkaline Broth Recipe, Curry leaves - handful,1 teaspoon White Urad Dal (Split),1 Tomato - finely chopped,1/8 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder,15 Shallots - finely chopped,3 Dry Red Chilli,1 teaspoon Mustard seeds,6 Brinjal (Baingan / Eggplant) - cubed,1 Potato (Aloo) - cubed,2 1/2 cup Water,1/2 teaspoon Salt,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,Tamarind - lemon sized, 70, Chettinad, To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat.
Once the oil is hot, add mustard seeds.Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oilFry until the urad dal turns slightly brownishAdd chopped onions and cook until they are translucentAdd chopped tomatoes and cook until they become tenderNow, add cubed Brinjals and potato to the mixture in the panAdd sambar powder, chili powder and salt to the mixture.
Stir them well so that the vegetables are evenly coated with the spice blend.Cook with the lid covered until brinjals and potato become tender.Heat a ½ cup of water and add tamarind to the hot water.
Extract tamarind juice and set asideAdd the extracted tamarind juice to the blend in the pan.
Add 2 cups of water to the gravyCook the curry over low heat until Brinjals and Potatoes are cooked well.Simmer the curry till the oil separates from the gravy.Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Kathirikai_Urulaikizhangu_Kara_Kuzhambhu.jpg, 16
Ingredients: salt,black salt,sweet corn on the cob,chaat masala powder,lemon

Steamed Sweet Corn Recipe Flavored with Chaat Masala Recipe, Salt - to taste,Black Salt (Kala Namak) - to taste,Chaat Masala Powder - to taste,1 Sweet corn - whole on the cob,1 Lemon juice, 20, Indian, To begin making the Steamed Sweet Corn Recipe Flavored with Chaat Masala, we will first steam the corn in a steamer.Make sure you have peeled the excess fibers from the corn and the shell as well.
Cut the corn into half.
Depending on the size of the corn you can cut it into 3 portions or 2.Place the corn in the steamer and steam for about 5 minutes until the sweet corn kernels have softened.
Once the corn kernels are cooked and softened remove from the steamer and place it in a serving platter.Combine the salt, kala namak and chaat masala in a bowl.
Rub the chat masala mixture generously over the corn and squeeze the lemon juice over.
Serve the Steamed Sweet Corn Recipe Flavored with Chaat Masala Recipe as a Tea Time snack Recipe with a hot cup of Masala Chai.
You can also serve it as part of a meal made up of Israeli Couscous Minestrone Soup Recipe and Herbed Dinner Rolls Recipe..
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Ingredients: salt,hung curd (greek yogurt),britannia cheese four pepper tango,mixed herbs (dried),britannia cheese cubes,cloves garlic,parsley leaves,jalapenos,eggs,potato (aloo),wheat bread crumbs,sunflower oil

Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip, Sunflower Oil - as required,3 tablespoons Hung Curd (Greek Yogurt),2 cups Potatoes (Aloo) - mashed & refrigerated,Salt - to taste,4 cloves Garlic - finely chopped,6 Britannia Cheese Cubes - cut into small pieces,2 sprig Parsley leaves - finely chopped,1 teaspoon Mixed Herbs (Dried),3 sprig Parsley leaves - finely chopped,1 cup Whole Wheat Bread crumbs,2 Pickled Jalapenos - finely chopped,3 tablespoons Britannia Cheese Spread - Four Pepper Tango,2 Whole Eggs - whisked, 70, Continental, To begin making Jalapeno Potato Cheese Balls Recipe combine the refrigerated mashed potatoes, jalapenos, parsley and salt to taste .
Shape the mix into ping pong size balls.
Flatten the balls and add the chopped britannia cheese cubes in the center and then fold to make a ball again.Refrigerate the Jalapeno Potato Cheese Balls for 30 minutes.Mix the herbs with the bread crumbs in a plate and keep aside.After 30 minutes remove the potato cheese balls from the fridge.
Dip the chilled Potato Cheese Balls into whisked egg and roll over the herbed bread crumbs.
Make all the balls and keep aside.Now heat a kuzhi paniyaram pan with little oil in each cavity.
Place the Jalapeno Potato Cheese Balls in the pan's cavities; drizzle the Jalapeno Potato Cheese Balls with a little oil and pan fry them until golden brown on both sides.Once done remove the Jalapeno Potato Cheese Balls onto an oil absorbent paper and serve hot.
For the Four Pepper Cheese DipCombine Four pepper tango cheese spread, hung curd, salt and parsley in a bowl.
Whisk it up well to combine all the ingredients together.Transfer into a dip bowl and serve.Serve Jalapeno Potato Cheese Balls as a party appetizer with Four Pepper Cheese Dip  and a party meal of Classic Caesar Salad , Pumpkin Stew With Chickpeas and Pistachio & Cranberry Broken Wheat Pilaf., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Jalepeno_Cheese_Balls_Britannia_Cheesy_Kitchen_recipes_1_1600.jpg, 12
Ingredients: almond butter,baking powder,salt,eggs,chocolate ganache chocolate,baking soda,vivatta maida,sugar,almond meal (badam powder),almonds (badam),bananas (over ripe),vanilla almond,cinnamon powder (dalchini)

Banana-Almond Butter Bread Recipe, 5 tablespoons Vivatta Maida,2 tablespoons Chocolate ganache - or melted chocolate,2-1/2 tablespoons Almond butter,1/2 teaspoon Baking powder,1 pinch Salt,1 Whole Egg,1/4 teaspoon Vanilla Extract - or almond extract,1/4 cup Sugar,2 tablespoons Slivered Almonds (Badam),3 tablespoons Almond Meal (Badam Powder),1/4 teaspoon Baking soda,1 Ripe Bananas - (over ripe),1/4 teaspoon Cinnamon Powder (Dalchini), 35, Continental, To begin making Banana-Almond Butter Bread Recipe, preheat oven to 170 deg C.In a bowl, mash ripe banana with a fork and keep it aside for later use.Sieve together the flour, almond flour, baking soda, baking powder, cinnamon powder and salt.
Keep it aside.In stand mixer, add sugar and egg and beat in medium speed till the sugar is dissolved.
Add almond butter and mashed banana and beat again, mixture will still be lumpy due to mashed banana.Gradually add flour mixture in two batches and stir until just combined.
Don’t over stir it.Grease the loaf pan or muffin tray and divide the mixture in prepared muffin tray or loaf pan.
Drizzle melted chocolate and give a swirl, and also sprinkle almond flakes on top.Place the tray in preheated.
oven.
Bake for 17-18 minutes, until a toothpick inserted comes out clean and the tops turn golden.Cool in the pan for 10 minutes then transfer it to a cooling rack to cool completely.Moist and flavorful banana almond bread is ready to be sliced.
Serve Banana-Almond Butter Bread Recipe along with a cup of Coffee Recipe With Instant Coffee Powder and Elo Jhelo Nimki Recipe during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/afroz261-outlook.com/BananaAlmond_butter_bread_edited-001.jpg, 13
Ingredients: baking powder,wheat flour,sunflower oil ghee,baking soda,vanilla,brown sugar (demerara sugar),dates,instant oats (oatmeal) (instant variety)

Oats And Date Cookie Recipe, 1 teaspoon Baking powder,1/2 cup Sunflower Oil - or Ghee,1 cup Instant Oats (Oatmeal) - (instant variety),1/2 cup Whole Wheat Flour,1/2 cup Brown Sugar (Demerara Sugar),1/2 teaspoon Baking soda,2 teaspoons Vanilla Extract,1/2 cup Dates - chopped, 45, Continental, To begin making the Oats And Date Cookie recipe, preheat oven to 180° C.
Grind instant oats coarsely in a blender and add it to mixing bowl.Add wheat flour, baking powder and baking soda to oats in the bowl and mix well.In separate bowl, mix together oil, sugar, chopped dates and vanilla essence until the sugar dissolves.Now add the flour into wet ingredients and mix to get crumbs like consistency.Add milk to it and mix well in hand to get soft and sticky dough.Make small balls in dough and press gently to make small circles.
Make impressions using a fork and repeat with remaining dough.Arrange them in lined baking tray and bake for 20 to 25 minutes at 180° C in preheated oven.Once baked, let it completely cool and store in airtight container.
Serve Oats And Date Cookie along with a hot cup of Masala Chai and Cheese Cucumber sandwich for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swathy_Nandhini_/oats_dates_1600.jpg, 8