south indian oats pongal recipe, one among many easy to make quick and delicious Indian oats recipes for breakfast. I have been getting a handful of requests to post easy Indian oats recipes as oats is quickly becoming one of the star foods here due to its health benefits. Oat is a fiber rich cereal with complex carbohydrates and no cholesterol. Oats is a very good food for controlling high blood pressure and it will keep you full for hours. We all know the importance of heavy breakfast and it is as important that the breakfast we eat is healthy too. South Indian breakfast recipes like idly,pongal,upma are well known for their balance in nutrition and if you are trying to reduce the intake of rice you need not be deprived of all these tasty dishes, you can just replace few ingredients instead of rice and enjoy a hearty and healthy breakfast. You can replace rice in many recipes easily with millets,oats,broken wheat etc. Again rice is not a bad food and it is just a matter of dietary preference. I am a hard core rice eater and I cannot do without rice at least once a day 🙂 Now coming to this easy oats pongal recipe we are using quick cooking oats in place of rice to cook pongal. When a reader requested for this oats pongal recipe I was really skeptical as I am not a big fan of both oats and pongal :), but my recent successes with few Indian oats recipes like oats idli,oats paniyaram,oats dosa made me try this oats pongal recipe too. This is a very simple recipe for oats pongal and it hardly takes 20 minutes including the cooking time for gram dal. Here I have made a very creamy pongal with loose consistency as that is how we prefer it in our home,just like koil pongal (pongal in temples as prasadham). The amount of water decides the consistency of pongal, I have added 3/4 cup water for 1/2 cup quick cooking oats and pongal came out very mushy and creamy. Please note that any pongal solidifies as it cools down so it is better to make it little loose so that will be easy while eating. You can pair this oats pongal with chutney or sambar for a healthy breakfast or you can add in some veggies in this oats pongal recipe and make a wholesome one pot meal too. I would suggest adding chopped carrots,beans etc. In this simple oats pongal recipe I have not added ghee for tempering as in traditional pongal recipe, I just did the tempering in sesame oil, so this is best oats pongal recipe for you if you are looking for a complete fat free and cholesterol free breakfast, of course I have added cashews here but you can easily skip it. Do try this easy oats pongal recipe and let me know what you think 🙂
If you are looking for healthy recipes with quick cooking oats do check
Step by step south indian oats pongal recipe:
1. Pick,wash and rinse the gram dal, Dry roast it low flame till it slightly changes in color. Pressure cook the dal for 6-7 whistles until it is completely cooked,creamy and mushy. Once the pressure is released you can mash it further if needed.
2. Heat a pan and add 2 teaspoons oil to it. Once the oil is hot add mustard seeds and let it splutter. Then add crushed cumin and black pepper corns and saute well till they crackle. Add the cashews and fry for 2 minutes. Now add the crushed ginger and curry leaves.
3. Add the oats and fry for 2 minutes. Add 1/2 up water and let the oats cook for 3-4 minutes.
4. Add the cooked and mashed dal and mix well. Cook for 2-3 minutes.
5. Add salt and mix well. Add the remaining 1/4 cup water and adjust the consistency. Mix well and simmer for 2 more minutes.
6. Now the consistency will be little loose and creamy,remove from flame. Serve oats pongal hot with chutney or sambar.
How to make south indian oats pongal recipe below:
- ½ cup quick cooking oats
- ¼ cup split moong dal/pasi paruppu
- ¾ cup water
- To temper:
- 1 teaspoon cumin seeds (crushed)
- ½ teaspoon black pepper corns (crushed)
- Small piece of ginger,peeled and crushed
- 4-6 cashews
- 10-12 curry leaves
- 2 teaspoons oil
- Wash,drain and dry roast the moong dal till it changes color slightly.
- Pressure cook the moong dal until it is completely cooked and creamy
- Heat a pan and add 2 teaspoons oil. Once the oil is hot, add the ingredients mentioned in "to temper", one by one.
- Add the quick cooking oats and saute for 2-3 minutes.
- Add ½ cup water and cook the oats for 3-4 minutes.
- Add the cooked dal,salt and remaining 1.4 cup water and cook for 4-5 minutes.
- Remove from flame and serve oats pongal hot with chutney/sambar
2. If you want a thick pongal with oats visible add ½ cup of water alone.
3. You can use ghee for tempering.
4. If the pongal solidifies,add 2-3 teaspoons milk/water and mix well over low heat before serving.