Oats Poha with Instant oats

 

I have been trying to include oats into our regular breakfast list since long. But may be due to our North Indian taste buds we find oats quiet bland. Add to it the fact that we don’t use onion or garlic in our cooking which could add a good flavour to savoury oats. However today I decided to go ahead and make this quick dish as breakfast since I was going through the usual Monday morning delay. It came out well this time and I am likely to include it in our weekly breakfast list.

Ingredients:
2 Cup quick cooking oats
3 Cup water
1/4 cup Boiled peas
1 medium sized Potato – finely diced
1 large tomato – finely diced
1 tsp ginger – finely chopped
1/4 tsp Mustard seeds
Asafetida – a pinch
1 tsp Cumin seeds
1 tbsp roasted Chana dal
4 tbsp Peanuts
1/4 tsp Sugar (optional)
8-10 Curry leaves
1 green chilly – finely chopped
Salt – to taste
1/4 tsp Red chilli powder or to taste
1/2 tsp Garam Masala
1 tsp Coriander powder
3 tbsp oil
1 tsp Ghee (optional)

For Garnishing:
Chopped Coriander leaves

Method:
Keep water to boil in a vessel.
Heat oil in a wok. Add Mustard seeds. When they start to flutter lower the gas and add Asafetida and Cumin.
Add Peanuts and roasted Chana dal.
Add ginger and green chilly. Now add curry leaves.
Add chopped potato. I diced them finely to save cooking time. Add Coriander powder, Red Chili powder and Salt as per potatoes.
Cook the potato in open wok till it becomes tender.
Add boiled Peas and add salt as per Peas. Cook for 1-2 min.
Add Tomato and salt as per Tomato.
Add Oats and salt as per oats. Roast for 2 min and stir in between.
Add Sugar. Add Garam Masala. Stir.

Now add boiling water to the Oats and turn the flame to high. Keep stirring till 80% of the water is absorbed. Now cover and cook for 1 min on low flame. I do this to retain some moisture in oats. Normally one would roast Oats separately and add it little by little to hot water. I do it the other way round just to save up some of my effort.

When the water is absorbed, switch off the flame and pour ghee for flavour (optional). Mix it well.
Garnish it with Coriander leaves and serve hot!

I had it with the yummy tomato chutneyblogged by Pavithra from Dishesfrommykitchen.

 

Oats Poha with Instant oats

Recipe Type: Breakfast
Cuisine: Indian
Author: CinnamonNChillies
I have been trying to include oats into our regular breakfast list since long. But may be due to our North Indian taste buds we find oats quiet bland. Add to it the fact that we don’t use onion or garlic in our cooking which could add a good flavour to savoury oats. However today I decided to go ahead and make this quick dish as breakfast since I was going through the usual Monday morning delay. It came out well this time and I am likely to include it in our weekly breakfast list.
Ingredients
  • 2 Cup quick cooking oats
  • 3 Cup water
  • 1/4 cup Boiled peas
  • 1 medium sized Potato – finely diced
  • 1 large tomato – finely diced
  • 1 tsp ginger – finely chopped
  • 1/4 tsp Mustard seeds
  • Asafetida – a pinch
  • 1 tsp Cumin seeds
  • 1 tbsp roasted Chana dal
  • 4 tbsp Peanuts
  • 1/4 tsp Sugar (optional)
  • 8-10 Curry leaves
  • 1 green chilly – finely chopped
  • Salt – to taste
  • 1/4 tsp Red chilli powder or to taste
  • 1/2 tsp Garam Masala
  • 1 tsp Coriander powder
  • 3 tbsp oil
  • 1 tsp Ghee (optional)
  • For Garnishing:
  • Chopped Coriander leaves
Instructions
  1. Keep water to boil in a vessel.
  2. Heat oil in a wok. Add Mustard seeds. When they start to flutter lower the gas and add Asafetida and Cumin.
  3. Add Peanuts and roasted Chana dal.
  4. Add ginger and green chilly. Now add curry leaves.
  5. Add chopped potato. I diced them finely to save cooking time. Add Coriander powder, Red Chili powder and Salt as per potatoes.
  6. Cook the potato in open wok till it becomes tender.
  7. Add boiled Peas and add salt as per Peas. Cook for 1-2 min.
  8. Add Tomato and salt as per Tomato.
  9. Add Oats and salt as per oats. Roast for 2 min and stir in between.
  10. Add Sugar. Add Garam Masala. Stir.
  11. Now add boiling water to the Oats and turn the flame to high. Keep stirring till 80% of the water is absorbed. Now cover and cook for 1 min on low flame. I do this to retain some moisture in oats. Normally one would roast Oats separately and add it little by little to hot water. I do it the other way round just to save up some of my effort.
  12. When the water is absorbed, switch off the flame and pour ghee for flavour (optional). Mix it well.
  13. Garnish it with Coriander leaves and serve hot!
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