I sometimes add oats to the rices flakes to make a more filling and nutritious breakfast treat. Usually the proportion of beaten rice to oats is 60-40 and I tend to used old fashioned for this recipe. For this recipe, I experimented by using the thick pohe and oats in the proportion 50-50 and was very satisfied with the result.
More Indian Oats Recipes @ Annarasa:
Sambar Oats Bhaat | Savory Oats & Lentils Porridge
3/4 cup pohe (thick beaten rice)
3/4 cup old fashioned oats
1 large onion, chopped fine
8 cloves garlic, minced
1 cup frozen peas
8 kari patta (curry leaves)
2 tbsp avocado oil
1/4 tsp hing (asafoetida)
1/2 tsp zeera (cumin seeds)
1/4 tsp rai (mustard seeds)
Salt to taste
1/2 tsp haldi (turmeric powder)
1/4 tsp lal mirch ( red chili powder), optional
1/4 cup cilantro, chopped very fine
1 lime, cut into quarters
- Wash the oats under running water in a sieve. Let the wet oats sit in the sieve for 10 minutes.
- Pour the beaten rice over these oats. Place the sieve under running water. Gently toss the rice flakes layer until all the flakes are damp. Set the sieve aside until needed.
- Heat the oil in a large frying pan. Add the mustard seeds. When they begin to pop, add the cumin seeds, then the asafoetida, red chili powder, and turmeric powder.
- Next throw in the curry leaves, garlic, and onion. Stir and fry on a low heat until transparent.
- Defrost the peas in the microwave and add them to this mix with a half cup of water.
- Simmer for 10 minutes or until the peas are just done. At this point the water should have reduced considerably and should be no more than 1/8 cup in the pan.
- Fluff up the oats and rice in the sieve using a fork. Then spread them evenly over the cooked peas masala in the pan.
- Cover the pan for two minute, then remove cover, stir to ensure that the spices and vegetables are evenly spread. Continue cooking and stirring gently every minute or so until the pohe are cooked - this may take 4-5 minutes.
- Turn off the heat. Place the cover on the pan and allow the cooked pohe to sit for another five minutes.
- Remove cover, fluff the pohe, sprinkle liberally with cilantro, add a good squeeze of lime juice and enjoy!
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