OATS UPMA RECIPES

Steps:

• Chop onion and tomato finely. Chop green chillies roughly. Chop coriander leaves finely.
• Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram and sauté on medium heat for 30 seconds.
• Reduce heat, add asafeotida, green chillies and curry leaves, mix and saute for 1 minute.
• Add onion and mix. Add salt, mix, cover and cook for 2 minutes. Add tomato, green peas and sugar, mix, cover and cook for 2-3 minutes.
• Add oats and chopped coriander leaves and mix well. Add 2½ cups water, mix, cover and cook on low heat for 4-5 minutes.
• Transfer the upma into a serving bowl, garnish with coriander sprig and a lemon wedge and serve hot with green coconut chutney.

Steps:

• Dry roast the rolled oats for 5 minutes. This will help it to hold up the shape.
• Heat oil in kadai, pop the mustard seeds, urad dal, cashews and curry leaves.
• Add chopped onion, green chilies, finely chopped ginger and saute for a minute.
• Add the chopped vegetables and turmeric powder. Saute for a minute.
• Add 2 cups of water and required salt to this and bring it to a boil. Simmer for 3-4 minutes till the vegetables turn soft.
• Reduce the flame and add the oats to this.
• Mix well, cover with a lid and let it cook for 5 minutes. By now the water will get absorbed and the oats will get soft.
• Finally add the grated coconut and finely chopped coriander leaves. Mix once and switch off.