This Oats Upma recipe is very easier to make, which does not consume much of your busy morning timings. Researchers ask to go for fiber-rich food for the breakfast, which keeps you active throughout the day.
This is one such recipe which gives enough fiber and energy for the remaining day.
Oats Upma can be made in any type of oats whether it is quick, ready-made oats or old fashioned rolled out oats. If you are planning to make upma from quicker oats, then reduce the amount of water from the ingredients list.
Today I went with rolled oats, as I felt it gives out great texture for every bite. Keeping it in the low flame, and stirring occasionally give out the best result for the texture and the taste.
Liked this Oats Upma recipe? and Interested in checking out other healthy oats recipes? have a look at Instant Oats Adai.
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, chutney of your choice.
2. Garnish it with coriander leaves gives more flavor to the dish.
Tips and Variations for:
1. Add chopped carrots, peas, cauliflower florets to make this recipe more nutritious.
2. If you feel that the oats are under cooked, sprinkle the little water at a time and cook oats upma by covering the lid.
Do not miss latest recipes and its tips, Follow us on Facebook, Pinterest, Instagram
i prepare in the same way bit i add vegetables too
Thank you and glad you liked this recipe.
This is Selkiema again- I still absolutely LOVE this dish, and prepare it several times a month. (I am in fact eating some as I write this!)
I have made a couple of small changes which you and others might like to hear about. I, as a long-time low-fat, low-salt vegan cook, use the dry saute method on the mustard seeds for a couple of minutes on medium heat in my stainless steel wok. I then add a minced half onion, a small minced raw hot pepper (of whatever variety I have on hand), grated ginger root, and 1/2 tsp salt PLUS a few tablespoons of hot water, stirring constantly and adding more tablespoons of water as needed to water-saute the onion to light golden colour.
So, here's another small change: I always have on hand some unsalted steel-cut oats which I've cooked ahead of time in my Instant Pot. I always have precooked lentils or chickpeas, and (almost) always have some lightly pre-steamed vegetables such as zucchini squash on hand as well. I add a cup or two of the precooked steel-cut oats, a half cup or so of whatever precooked legumes I have on hand, stirring until warmed up. I then throw in veggies if I have them, and the remainder of the seasonings called for above, and adjust salt and pepper to taste.
Garnish with generous cilantro and perhaps a bit more hot pepper, serve with a bit of chutney, and it's a very quick, low-fat version of your delicious recipe!! Love it!!!