Upma is a common breakfast in South Indian homes and we usually make many varieties of upma. The most common are rava upma and semiya upma which take place at least weekly once in our breakfast menu. Unlike the other upma, this Oats upma is very rich in fiber and since we add veggies, it makes the upma more nutritious. If you are a working mom, a bachelor, or a hostel student, this healthy meal can be done in just 15 minutes. You can use frozen vegetables and make the process even more quick. We usually make porridge with oats and I have posted Nombu kanji style oats recipe in Jeyashris kitchen. But this one is a fluffy upma and tastes nice too. Also I have posted a few Indian Oats recipes in Jeyashris Kitchen. Check out Oats chaat recipe, Oats tikki for weight loss, Oats ven pongal, Oats murukku, Indian style Overnight oats
In a pan add the oats, I used quick-cooking oats. Dry roast for 2-3 minutes on a medium flame, and ensure not to burn it. Take out and keep aside.
Add oil to a pan. Now add the mustard seeds, urad dal and once the mustard splatters, add the peanuts and asafoetida. Let this roast well, now add the ginger and slit green chilis.
Mix well and add the onions. Cook till translucent. Now add the finely chopped carrots, capsicum and frozen peas. Add a little salt and cook for 1-2 minutes.
Since we added finely chopped veggies, it gets cooked so fast. Add turmeric powder to this and mix well. Now add the dry roasted oats.
Mix well and sprinkle water to this. Do not add all the water at one go, then the upma will become a porridge. Cover and cook for a minute.
Open and sprinkle 1-2 tbsp of water. Mix well and cover and cook for 1-2 minutes.
Oats upma is cooked up well now. Switch off the gas. Squeeze the lemon juice and mix well.
Garnish with finely chopped coriander leaves. Healthy and tasty Oats upma is ready.
Always serve this upma hot. If you are serving Oats upma a little later, sprinkle 2-3 tbsp of water, cover it, and cook for a minute. Oats upma will become moist and soft. Oats upma pairs well with coconut chutney or any pickle.
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