How to make Oats Upma -
A twisted and healthy recipe of upma made by replacing semolina with oats
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oats (ओट्स ), Onion (प्याज़ )
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Oats Upma checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Moong Ke Cheelay With Sausages Dahi Vada Jain Noodle Cutlet Palak Pakoda - SK Khazana
Oats Upma Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Oats Upma Recipe
Oats 1 1/2 cups
Onion 1 medium
Tomato 1 medium
Green chillies 2
Fresh coriander sprigs 3-4 + to garnish
Oil 1 1/2 tablespoons
Mustard seeds 1 teaspoon
Split skinless black gram (dhuli urad dal) 1 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 6-8
Salt to taste
Frozen green peas , thawed 1/4 cup
Sugar a pinch
Lemon wedge for garnish
Green coconut chutney to serve
Green coconut chutney to serve
Method
Step 1
Chop onion and tomato finely. Chop green chillies roughly. Chop coriander leaves finely.
Step 2
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.
Step 3
Reduce heat, add asafeotida, green chillies and curry leaves, mix and saute for 1 minute.
Step 4
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.
Step 5
Add oats and chopped coriander leaves and mix well. Add 2½ cups water, mix, cover and cook on low heat for 4-5 minutes.
Step 6
Transfer the upma into a serving bowl, garnish with coriander sprig and a lemon wedge and serve hot with green coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
