Oats Pongal Recipe | Oats Breakfast Recipes

Oats Pongal is a dietary substitution for the traditional rice pongal. Oats which are rich in fiber are one of the mandatory ingredient in every kitchen as it is very healthy and helps in reducing cholesterol content so instead of consuming traditional rice, we all need to slowly switch to Oats and other healthy ingredients. With Oats we can make many different yummy recipes and Oats pongal is one such variety. The taste is extraordinarily good and I personally feel this is as delicious as our traditional Ven Pongal.

Tips for making Masala Oats:

Choice of Oats : There are 2 types of Oats: Rolled Oats and Steel-Cut Oats. Within Rolled Oats, there are 3 types: Old-Fashioned, Quick Oats and Instant Oats. I have used Quick Oats. These oats are cooked, dried, and cut, then rolled thin (thinner than old-fashioned oats) for faster cooking. We can also use Old-Fashioned too for this recipe.
Vegetables are optional: We can add mixed veggies or chopped spinach to increase the nutritional value and flavor
Adjust Spices according to your taste. Adjust the quantity of peppercorns and pepper powder according to your needs. We can also add 1 or 2 slit Green chili while tempering.
Water added to cook the oats needs be adjusted. I have used 2 cups of water to cook oats because the variety of oats used is “Quick” oats. But for Old-Fashioned, you may need 2.5 cups of oats. Also we may need to dry roast the Old-Fashioned oats
Serving Choice: Oats Pongal taste good with Coconut Chutney. But we can also make any chutney of our choice. Even spicy Garlic Kuzhambu is a perfect accompaniment for Oats Pongal

You can also try other Oats Recipes.

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Recipe Card for Oats Pongal Recipe | Oats Breakfast Recipes:

Oats Pongal Recipe | Oats Breakfast Recipes

Ven Pongal is one of the popular Breakfast recipe in TamilNadu. This version of Ven Pongal is made with oats instead of rice. A quick and easy to make Pongal. Serve with Coconut Chutney or any chutney of your choice and relish!

Course Breakfast

Cuisine Indian, South Indian, Tamil Nadu

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings people

Calories 200kcal

Author Sowmya Venkatachalam

Equipment

Pressure Cooker
Heavy Bottomed Pan

Ingredients

½ Cup Oats 1 Cup - 250ml. I used quick oats.
¼ Cup Moong dal
2 Cups Water
1 tsp Salt Adjust As Needed
2 tbsp Ghee
1 tsp Ginger Grated
a Pinch Turmeric Powder

For Tempering

1 tbsp Ghee
1 tsp Peppercorns
1 tbsp Cashews
1 tsp Cumin Seeds
1 Pinch Asafoetida (Asafetida / Hing)
Few Curry leaves
1 tsp Pepper Powder

Instructions

Cooking Dal

Heat a pan. Add moong dal and dry roast the dal till light brown.
Take the roasted dal in a vessel. Add a pinch of turmeric and pressure cook the dal for about 4 whistles. Once the dal is cooked, mash it well and set aside

Roasting Oats

Heat a pan. Add oats and dry roast the oats for about 2 mins

Cooking Pongal

Heat ghee in a pan. Add cashews and fry till golden brown. Set this cashews aside
In the same pan, add peppercorns and fry till it starts to sputter. Add cumin seeds and allow it to sputter
Next, add asafoetida, curry leaves pepper powder and give a good mix
Add 2 cups of water to the pan. Add the necessary salt to the water. Bring it to boil
Add Oats and cooked moong dal to the boiling water. Keep the flame in medium. Cover and cook till the oats are completely cooked
Once the oats is completely cooked, add roasted cashews and give a mix. Also add ghee and grated ginger. Give a good mix