You can also check this collection of oats recipesOats egg omeletteOats khichdiOats idliVegetable Oats porridgeOats pongal
How to Make Masala Oats (Stepwise Photos)
Toast 1 cup rolled oats or instant oats in a pan until slightly crisp and aromatic. They won’t turn crunchy but will become slightly crisp. This helps to avoid masala oats from turning sticky. Keep this aside. Pour 1 to 2 tablespoons oil to a pan and heat it. Add half teaspoon jeera (cumin seeds). When the seeds begin to splutter, add ½ to ¾ teaspoon ginger garlic paste. Quickly saute till the ginger garlic turns aromatic, for about 30 to 60 seconds. Then add 1 sliced onions (medium sized) and 1 green chili (slit). Saute until the onions turn golden. Add ¾ cup veggies like chopped carrots, peas and chopped green beans (French beans). I have used 1 small carrot and 1/4 cup peas. Saute the veggies for 2 to 3 mins. Add 2 small to medium sized tomatoes, chopped and deseeded. Also sprinkle half teaspoon salt and 1/4 teaspoon turmeric. Cook until the tomatoes turn soft and mushy. Add ¼ to ½ teaspoon garam masala, ¼ teaspoon red chilli powder and ¼ tsp coriander powder (optional). Give a quick stir and saute until aromatic for a minute. Pour ¾ cup water if using instant oats or 1 to 1¼ cup water if using rolled oats. Bring it to a boil. The amount of water to use depends on the thickness of your oats. Feel free to use more if you want. If you want a soupy khichdi like masala oats, you may add up to 2 to 2.5 cups water. Taste test and adjust the salt. Reduce the heat to low. Add the roasted oats and mix well. Cover and cook on a low heat for 2 mins. If it looks too dry you may splash more water. Drizzle some ghee or lemon juice. Serve masala oats immediately, while it is still hot.
