Saturday, March 1, 2014

Oats Pohe | Oats Poha | Savoury Beaten Rice and Oats Porridge


In my last post, I mentioned the Oats Pohe we had for weekend breakfast. Pohe is a breakfast or brunch favourite at my home. Its the go to breakfast food whenever we tire of cereal and milk, or toast and spread. I usually use thick rice flakes to make pohe. I also love making it with a super thick beaten rice called Dagdi Pohe which we sometimes get in the stores here. While both do justice to the pohe by not disintegrating while cooking, the latter is a more robust flake of beaten rice and takes up the flavour of the spices in the pohe really well.

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

Ingredients:
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

Method:
  1. Wash the oats under running water in a sieve. Let the wet oats sit in the sieve for 10 minutes.
  2. 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.
  3. 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.
  4. Next throw in the curry leaves, garlic, and onion. Stir and fry on a low heat until transparent. 
  5. Defrost the peas in the microwave and add them to this mix with a half cup of water.
  6. 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.
  7. Fluff up the oats and rice in the sieve using a fork. Then spread them evenly over the cooked peas masala in the pan.
  8. 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.
  9. Turn off the heat. Place the cover on the pan and allow the cooked pohe to sit for another five minutes.
  10. Remove cover, fluff the pohe, sprinkle liberally with cilantro, add a good squeeze of lime juice and enjoy!
Vegan Recipe, Dairy Free, Soy Free

Like this recipe. Tried it. Leave me a comment:) 

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4 comments:

  1. great idea to use oats with pohe. Pohe is our staple saturday morning breakfast and I was just thinking how to make it healthier.

    ReplyDelete
    Replies
    1. Thanks Nikita!! Mixing the two seems to be a more balanced approach, I feel. Plain oats pohe also tastes great, by the way:)

      Delete
  2. also wanted to ask about the avocado oil. never used it. is it tasteless like other vegetable oils? i hear it is healthier than using other kinds of oil.

    ReplyDelete
    Replies
    1. Hi Nikita! Avocado oil is simply wonderful for cooking. It carries no overwhelming flavour or smell. It can also be heated to very high temperatures, which is what is often needed for Indian recipes.

      Delete

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Aparna @ Annarasa

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