Try this Oats porridge recipe how to make oats porridge recipe
- 1/2 cup rolled oats
- 1/4 tsp. ground pepper
- 1/2 cup green peas
- 1/4 tsp. mustard
- pinch of hing
- 1/2 cup carrot (cubed)
- 1/2 cup potato (cubed)
- salt to taste taste
- water 1.5 cups (adjust as per your oats depends on the brand)
- seasoning ingredients(optional) or any favorite se
- 1 tbsp. butter/ghee/oil
- 1/4 tsp. cumin
- 1 sprig curry leaves
- Carbohydrate 16.9755 g
- Cholesterol 0 mg
- Fat 1.4208 g
- Fiber 3.15075006127358 g
- Protein 3.731525 g
- Saturated Fat 0.241525 g
- Serving Size 1 1 Serving (54g)
- Sodium 84.965 mg
- Sugar 13.8247499387264 g
- Trans Fat 0.25998 g
- Calories 95 calories
Step-by-step
- Dry roast oats in a pan, add vegetables and toss. This is done to bring out the aroma of oats and make the porridge less sticky.
- Add salt, pepper, 1.5 cups of water and cook on a medium flame , stirring occasionally
- Heat butter/ oil/ ghee, season with mustard, jeera and curry leaves.
- Add this to the cooked oats porridge , mix well and serve
Unlike sweet breakfast bowls topped with fruit and maple syrup, this savory preparation borrows techniques from traditional grain dishes by incorporating toasted oats and aromatic spices. Dry roasting the grains in a pan for three to four minutes until they smell nutty fundamentally changes the starch structure, preventing the porridge from turning gummy during simmering. Cutting the carrots and potatoes into uniform half-inch cubes ensures they soften evenly in the one and one-half cups of water without requiring pre-boiling.
Tempering mustard seeds, cumin, and curry leaves in fat creates a complex aromatic base that cuts through the earthy flavor of green peas and root vegetables. Adding this hot fat mixture at the very end of cooking releases fat-soluble flavor compounds instantly. Control the final consistency by adjusting the water volume gradually, keeping in mind that different brands of rolled oats absorb moisture at varying rates.
Pair this textured porridge with crisp accompaniments to balance the soft mouthfeel of the grains and root vegetables. A small side of lightly dressed cucumber salad dressed in lemon juice provides sharp acidity, while a spoonful of plain yogurt adds lactic tang that complements the hing and black pepper. Contrast is essential when serving soft-cooked dishes to keep the palate engaged from the first bite to the last.
Executing this dish efficiently relies on overlapping tasks while the oats simmer on a medium flame for about fifteen minutes. While the vegetables soften in the covered pan, prepare the tempering in a separate small skillet so it is ready to pour over the finished porridge immediately. Store any leftovers in an airtight container in the refrigerator for up to two days, adding a splash of water when reheating on the stovetop to restore the original consistency.
