Friday, June 19, 2015

Oats Upma with vegetables - Indian Oats Breakfast Recipe

I have been getting requests for sharing healthy as well as easy to prepare recipes. Oats upma is one such, you hardly need 15 mins for the entire process. You can chop the vegetabes parallelly as you dry roast the oats and then you can prepare this upma in less than 5 mins. Eat it hot and it tastes heavenly with  all those crunchy veggies. This oats upma can be served plain, drizzled with few drops of lemon juice or also served with coconut chutney. You will enjoy every spoonful of it.


Oats - 1 cup
Water - 1 cup or little less than that
Onion - 1
Green chilli - 1
Mixed vegetables - as per preferance (carrots, beans, cooked peas, corn, capsicum etc)
Salt, hing, turmeric powder as per taste
Corriander leaves - a fistful, chopped finely (optional)
Lemon juice - 1 tsp (optional)

To Temper

Oil - 2 tsps
Mustard seeds - 1/2 tsp
Channa dal - 1 1/2 tsp
Urad dal - 1 tsp
Curry leaves - few

  1. Dry roast the oats until you get a nice aroma, say for 3-4 minutes approximately. Parallelly chop the vegetables into small cubes.
  2. Heat a pan, add oil and do the tempering. Then add green chillies and onion and saute until the onion turns transparent. Then add the vegetables and saute for few more minutes. Now add salt, turmeric powder and hing and half quantity of the water and allow to boil.
  3. Then add the oats and mix well. Oats will imediately absorb all the water. Stir well and drizzle the remaining water and mix well. Keep covered and cook for 5-7 minutes or until done. Stir inbetween. If the mixture looks very dry, drizzle few more drops of water and cover and cook again. 
  4. Once done, turn off the flame and add lemon juice. Mix well and garnish with coriander leaves. Serve Hot!
  • You can add ginger for an enhanced flavor and to aid the digestion process.
  • Adjust the water quantity as per the quality of your oats. Start with half the ratio of oats and then drizzle little by little. This way you can have the right texture for the upma.

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