Oats Moong Toast
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 40849 times
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.
- Combine all ingredients with approx. ½ cup of water in a mixer and blend to a smooth paste.
- Transfer the paste into a bowl and divide it into 8 equal portions. Keep aside.
- Brush 1/8 tsp of oil on one side of each bread slice.
- Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
- 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.
- Turn over and cook on the other side till it turns golden brown in colour.
- Cut each toast into 4 equal triangles and serve immediately.
Nutrient values per toast
|Energy|| 133 kcal|
|Protein|| 5.7 gm|
|Carbohydrates|| 22.8 gm|
|Fat|| 2.1 gm|
|Fibre|| 1.5 gm|
|Iron|| 1.6 mg|
|Vitamin A|| 90.5 mcg|
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