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Vegetable Oats Upma
Ramya
Healthy & Nutritious Vegetable Oats Upma!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
cup
Instant Oats
▢
1 ¼
cups
Water
▢
2
teaspoon
Oil
▢
¼
cup
Finely Chopped Onions
▢
¼
cup
Finely Chopped Carrots
▢
¼
cup
Finely Chopped French Beans
▢
¼
cup
Fresh Green Peas
▢
1
inch
Ginger Piece
Finely Chopped
▢
1-2
Green Chillies
Finely Chopped
▢
8-10
Broken Cashews/Peanuts
▢
½
teaspoon
Mustard Seeds
▢
½
teaspoon
Cumin Seeds
▢
1
teaspoon
Urad Dal
▢
1
teaspoon
Chana Dal
▢
⅛
teaspoon
Asafoetida
▢
Salt as needed
▢
Few Curry Leaves
▢
1-2
tablespoon
Chopped Coriander Leaves
to garnish
COOK MODE
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Instructions
In a thick bottomed pan, dry roast oats for 4-5 mins on low flame until they are aromatic. Set it aside.
In the same pan, heat oil. Add mustard seeds, cumin seeds, urad dal, chana dal and asafoetida.
As everything turns golden brown, add curry leaves, finely chopped green chillies and ginger along with cashews. Fry for a few seconds.
Add finely chopped onions and fry until translucent.
Next add finely chopped carrots and beans. Add salt as needed for veggies and fry for 4-5 mins on low flame.
Add water and green peas along with salt for the oats. Let this come to a boil.
As the vegetables are half cooked, add roasted oats and quickly stir. It would absorb all/any water left out.
On slow flame, cook it covered for 5-7 mins. Stir slowly and garnish with finely chopped coriander leaves.
Serve hot as it is or with any chutney or just with a cup of tea. I served it with my Adrak chai/Ginger tea.
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