This Oats Upma recipe is easy to make and does not consume much of your busy morning timings. Researchers ask you to go for fiber-rich food for breakfast, which keeps you active throughout the day.
This is one such recipe that gives enough fiber and energy for the remaining day.
Oats Upma can be made in any type, whether quick, ready-made, or old-fashioned rolled-out oats. If you plan to make upma from more immediate oats, reduce the amount of water from the ingredients list.
Today, I went with rolled oats, which gave out great texture for every bite. Keeping it in a low flame and occasionally stirring gives the best result for the surface and the taste.
Printable recipe card
Oats Upma recipe
- 1 cup oats old fashioned
- 1 tablespoon vegetable oil or ghee
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal /skinless black gram
- 1 tablespoon onion finley chopped
- 1 teaspoon ginger finley chopped
- 2 green chili / serrano pepper-slited
- 1 teaspoon curry leaves chopped
- ½ cup water
- ½ teaspoon salt or as required
- Over medium heat, place a pan. Add rolled oats and dry roast for a minute. And set aside.
- In the same pan, add vegetable oil, black mustard, and urad dal. Wait until mustard seeds splutters.
- Then add chopped onion, and saute till it becomes soft. Then add chopped ginger and stilted green chilies. And continue to saute for a minute
- Then add water and salt. Bring water to boil. Once you started seeing the bubbles in the water, add kept aside oats.
- Turn to low heat, cover with a lid and cook it for 10 minutes. Stir occasionally.
- Serve hot with pickles.
1. Serve along with tomato ketchup. Pickle, curd, or chutney of your choice.
2. Garnish it with coriander leaves, giving more flavor to the dish.
Tips and Variations for:
1. Add chopped carrots, peas, and cauliflower florets to make this recipe more nutritious.
2. If you feel that the oats are undercooked, sprinkle a little water at a time and cook oats upma by covering the lid.