As a South Indian, Upma has been a staple breakfast dish for me growing up, alongside other upma variations like vermicelli upma, puffed rice upma, and sabudana upma. Oats weren’t something that I grew up eating, but due to their health benefits and nutritional value, I try to include them in my diet. This versatile ingredient is generally used for breakfast. There are so many easy recipes, from oats chilla, Indian masala oats to oat smoothies. If you love having oats as much as we do in our breakfast, we have a delicious recipe. Don’t worry! It is super quick and easy to make. We are talking about veg oats upma. This dish has oats sautéed with a variety of veggies and masalas, making it a refreshing variation on the traditional upma. It can be enjoyed on its own or with a side of homemade yogurt or coriander coconut chutney. A cup of masala chai or filter coffee on the side perfectly complements the savory oats upma. Other Indian Oats Recipes you may enjoy
Oats Khichdi Curd Oats Oats Kheer
Ingredients
Oats: For making this upma, I highly recommend using organic old-fashioned rolled oats. My favorite is Organic Bob’s Red Mill old-fashioned oats brand. Rolled oats have a lower glycemic index than quick oats. Mustard seeds, Cumin seeds, Urad dal, and Chana dal: are part of every South Indian tempering. You can increase the quantity if you desire. Green chilies: I used Thai green chilies for the heat. Ginger: I have minced the fresh ginger. Vegetables: Used onions, carrots, beans, bell peppers, and green peas. Oil: You can use any cooking oil. Water: Use 1 cup of water for old-fashioned rolled oats and ½ cup of water if using instant-cooking rolled oats. Lemon juice: freshly squeezed lemon juice.
How To Make Vegetable Oats Upma Recipe
Start by dry roasting the old-fashioned rolled oats on a medium-low flame in a pan for about 3-5 minutes or until they turn crisp, stirring occasionally to prevent burning. Once roasted, transfer the oats to a clean, dry bowl or plate, and set aside. Note: Do not brown the oats while roasting. In a Kadai, heat oil over medium heat. Once it’s hot, add mustard seeds, and jeera seeds. Stir fry till the mustard seeds crackle. Then add urad dal, chana dal, and cashew nuts and saute until the dal and cashews are light golden brown. Then add green chilies, ginger, curry leaves, and saute for a few seconds. Add onions and saute until the onions become light brown. Then add chopped vegetables and saute for 2-3 minutes. Add turmeric and salt to taste. Mix well. Add 1 cup of water (if using instant quick-cook oats, use ½ cup of water) and bring the water to a boil. Add the roasted rolled oats, mix well, and cook until the water is absorbed. Then cover with a lid, and cook for 2 minutes on medium low flame until no excess moisture is left. Turn off the gas. Add the lime juice and coriander leaves. Mix well. Serve Vegetable oats upma hot with coconut chutney, or yogurt.
Storage Suggestions
Make-ahead: Roast the rolled oats and store them in an airtight container in a cool and dry place for up to a month. Next time, you can use these pre-roasted oats to make oats upma quickly and significantly reduce the cooking time. Store: You can store leftover oats upma in an airtight container in the refrigerator for up to 1-2 days. Reheat: Add 1-2 tablespoons of water and reheat on a stovetop or microwave warm.
Variations
Vegetables: Add vegetables of your choice, like broccoli, potato, zucchini, and sweet corn, to make a healthy vegetable oats upma. Fresh Coconut: You may sprinkle some freshly shredded coconut on top of the oats upma just before serving. If you don’t have urad dal or chana dal at home, you can skip them and substitute roasted peanuts for crunch.
Other Upma Recipes You May Enjoy
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