Oats are a very healthy option and can be had in many forms. It is generally had with milk, fruits and nuts with some honey added to it for breakfast. Why not in the form of an Upma (South Indian Porridge)?
This is exactly what I made, but, with some celery added to it for a totally different flavour. It is a diabetic friendly cereal and is laden with lots of fibre. Hence a good breakfast option. So check for a step by step method with pictures to prepare it.
- 1/2 cup oats
- 1 stalk celery sliced
- 2 tbsp. olive oil
- 1/2 mustard seeds
- 1/4 tsp. asafoetida
- 1 tsp. urad dal (split black gram)
- 1-2 fresh red chilies, chopped
- 1 tbsp. roasted peanuts
- salt to taste
- 1/4 tsp. turmeric powder
- roasted peanuts, celery and chilies to garnish
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Saute till the dal changes colour.
Add the sliced celery and chopped fresh red chilies. Saute till light brown. Now add the oats and continue to fry till it changes colour slightly.
Add the salt, turmeric powder, roasted peanuts and 1 1/2 cups water. Mix well and simmer on low flame till the water dries up and you get a porridge like consistency. Serve, garnished with celery, roasted peanuts and chopped chilies.
Temper the oil with mustard seeds and allow it to splutter.
Add the asafoetida and urad dal. Saute till the dal changes colour.
Add the sliced celery and fresh red chilies. Saute till light brown.
Add the oats and continue to stir fry till light brown.
Add the salt, turmeric powder and roasted peanuts.
Add 1 1/2 cups water and simmer till thick.
Serve, garnished with celery, chilies and roasted peanuts.