Ingredients

1/4 teaspoon baking powder

1/4 tablespoon baking soda

1/2 cup oats

1/4 cup milk

1/4 cup jaggery powder

1 egg (or replace with 3 tablespoons curd)

2 teaspoons oil

1/4 cup almonds (chopped or whole, as preferred)


Process

1. Prepare the Batter:

In a mixing bowl, add baking powder, baking soda, and oats.

Pour in the milk and jaggery powder. Stir well to combine.

Add the egg (or curd if substituting) and mix until smooth.

Add the oil and stir to incorporate.



2. Add Almonds:

Fold in the almonds into the batter, ensuring they are evenly distributed.



3. Cook or Bake:

Depending on your preference, you could either:

Bake: Pour the mixture into a greased baking dish or muffin tin and bake at 180°C (350°F) for 15–20 minutes, or until a toothpick comes out clean.

Cook on Stovetop:1. Preheat the Cooker:

Preheat a deep pan or cooker for 10 to 15 minutes on medium heat. Ensure there’s a trivet or a small stand inside to elevate the baking dish and prevent direct contact with the heat.



2. Prepare to Bake:

Pour the batter into greased muffin molds or a heatproof baking bowl.

Carefully place the molds or bowl into the preheated pan or cooker.



3. Bake on Stovetop:

Cover with a lid (do not use the whistle if using a pressure cooker).

Bake for about 15 minutes, or until a toothpick inserted into the muffins comes out clean.