OATS UPMA
MADE FROM BROKEN OATS.
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Serving

  • Serves 2 person

Ingredients for roasting oats

  • 1 cup Instant oats (105 grams)
  • 2tsp ghee

Other Ingredients

  • 3-4 tsp ghee
  • ½ tsp mustard seeds/rai
  • 4-5 curry leaves/kadi patta
  • ½ tsp chana dal/split and husked bengal gram
  • ½ tsp urad dal
  • 5 to 6 cashews/kaju
  • ½ cup finely chopped onion
  • ½ cup finely chopped and boiled carrots
  • ¼ cup finely chopped and boiled french beans(14 gms)
  • 1 or 2 green chillies, chopped
  • 1 to 2 tbsp chopped coriander leaves/dhania patta
  • 200 ml hot water(2 times the quantity of oats)
  • Salt as required
  • Lemon as required
  • Chopped coriander leaves as required

Method for Roasting oats

  • Heat 2 tsp ghee in a pan and add the KOSH instant oats.
  • Stir and sauté on a low flame till the oats become crisp and brown. Remove oats in a plate or tray and keep aside to cool for 10 minutes.

Tempering and preparing upma

  • In the same pan heat 3 tsp ghee and then add mustard seeds to it. Stir and saute till the mustard seeds crackle.
  • Then add curry leaves, urad dal and chana dal. Stir and saute till the chana dal turns brown. Then add cashew nuts and cook till a little brown.
  • Add onions, stir and saute till the onions turns translucent or see through.
  • Next add1 or 2 green chillies and saute for half a minute.
  • Then add carrots and french beans, stir and saute for 2 minutes. Now add sugar to the vegetables and mix.
  • At this stage add the roasted oats and salt to the vegetables and mix.
  • Now add hot water to the oats and cook the entire mixture on a low flame to dry the water out of oats upma and cook it fully. At this stage the upma will become soft. This takes 5 minutes of cooking.
  • Once done, then add 1 tbsp chopped coriander leaves and serve hot with coconut chutney.
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