Oats Poha, a savory Oats dish cooked with peas and corn and tempered with Indian spices.

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Poha is flattened rice which cooks fast and is normally eaten as breakfast or snack in savory form. But then I adapted the name for Oats since I am using quick cooking Oats here.

  
Studies have revealed that starting the day with a nutritious, fiber rich meal such as oats can help with maintaining a healthy weight. They are known for lowering cholesterol and maintaining blood pressure. They are good for diabetics as well.

While I like oats but am not too happy with the sugar levels involved in the regular prep of my kind of porridge. So, to give sugar a back seat, I made the savory version with oats, using them as rice or any other grain in combination with vegetables. If you like Pilafs and Quinoa and other whole grains then you certainly will like it !
The best part of this dish is that it can be eaten as breakfast, brunch, packed lunch or a light dinner.
Now that holds your interest, right ? 🙂 .

Get rolling and gather ingredients :).

Serves : 3-4

Ingredients :

Oil : 1 tbsp

Oats, quick cooking kinds : 2 cups.

Onion : 3/4 cup chopped

Bell peppers : 1/2 cup chopped

Peas : 1/2 cup

Corn : 1/2 cup

Curry leaves: few, optional

Red Chili whole, dry : 1-2

Black Mustard seeds : 1/2 tsp

Garam Masala or Curry Masala : 1-2 tsp as per the heat required

Salt to taste

Method :

Dry roast the quick cooking oats on medium flame for 5-7 minutes till they became aromatic.

Heat oil in pan. Add mustard seeds and dry red chili. Once mustard seeds crackle, add onions, bell peppers and sauté for 2-3 minutes.

Now add peas and corn. Add curry leaves, garam masala/curry powder along with salt. Add 2 tbsp water. Cover and cook for 2 more minutes.

Now add roasted oats and mix well. Add 1/4 cup water. Cover and let steam for 5-7 minutes on lowest flame for the oats to loose the crunch but still stay separated. Keep stirring in between. I will recommend using a non stick or hard anodized pan.
Once done, squeeze some lemon juice and enjoy! If you want then you can add some chopped cilantro leaves.

A perfectly balanced and healthy meal is ready in no time :). Enjoy!

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0 Comments

  1. Pingback: Speedy steel-cut oats upma (savory snack with vegetables) | Eating Well Diary

  4. Lovely dish! thank you for sharing this recipe. I have a quick question though…can anyone please help me understand what Quinnoa (Keen-wah) is known as in Hindi or any other translated language. Someone told me this is same as ‘rajgira’ in hindi. please clarify/confirm.

    Reply

    1. Uinia or kinwah comes with its original name. There is no Hindi name to it. It is a native to South America and since it is a seed not grain, it belongs to the same family as beet root, tumbleweed and spinach.
      As far as I know, most of the good grocery stores sell it in India.

      Reply

  7. Oats poha is such a super idea, Sonal! It looks so fluffed up and not gooey ad pasty as we associate quick cooking oats with. Waiting for the tandoori soy curry 🙂

    Reply

      1. Yes, we typically dry roast sooji or vermicelli for the upma before cooking it, for the same reason. But I have not tried doing it with oats, it is certainly worth the effort!

        Reply