Oats upma recipe, Vegetable oats upma

Vegetable oats upma is a simple, quick and healthy breakfast that is loaded with veggies. This upma can be prepared in just 15 minutes that too with handful ingredients. Sounds simple right? Anytime you are bored of making porridge with oats or the regular idli, dosa or paratha then this breakfast will come handy as it is super quick to make and at the same delicious also. For this recipe I have used quick 1 minute quaker oats but you could try using rolled oats as well as the texture of the upma will be really good, more than the quick oats as it gets little tricky when you add extra water so need to be little careful. So let’s get to the making of vegetable oats upma!

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PREP TIME	COOK TIME	TOTAL TIME	SERVES
5 min	15 min	20 min	2

Ingredients

Quick Oats – ½ cup
Veggies – ¼ cup (carrot, beans, green peas)
Onion – 3 tbsp (finely chopped)
Water – ¼ cup + ¼ cup
Turmeric powder –¼ tsp
Salt – to taste
Curry leaves – few
Coriander leaves/ Cilantro – 1 tsp (chopped, for garnish)

TO TEMPER

Mustard seeds – ½ tsp
Ural dal – ½ tsp
Chana dal – ½ tsp
Cumin seeds/ Jeera – ¼ tsp
Oil – 2 tsp

Note

* 1 cup = 235 ml

How to make Vegetable oats upma with step by step images

In a pan dry roast oats for 2 to 3 minutes in low flame. Make sure the oats doesn’t change its color. After 2 to 3 minutes put off the flame and keep the roasted oats aside.
Heat 2 tsp oil to it add mustard seeds when it splutters add cumin seeds, when it crackles add urad dal and chana dal. When dal turns golden brown add chopped onion and curry leaves. Saute well.
When the onions look sauteed add the chopped veggies, turmeric powder and salt. Saute well for 1 to 2 minutes.
Now add ¼ cup water to cook veggies. This should take about 2 minutes because veggies are chopped finely. When the veggies look cooked add ¼ cup water.
When the water starts to boil add roasted oats and mix well. Now cook the oats with lid on for 5 to 6 minutes in low to medium flame.
After 5 minutes remove the lid and fluff the oats gently. Put off the flame and garnish it with chopped coriander leaves. Relish it hot.

Sandhya Riyaz

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Published by

Sandhya Riyaz

4 years ago

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