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!
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
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 3 people
Calories: 200kcal
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!
Print Recipe
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
Serving Time!
- Serve the delicious Oats Pongal with Coconut Chutney and relish this healthy breakfast!
Video
Nutritional Info
Nutrition Facts
Oats Pongal Recipe | Oats Breakfast Recipes
Amount Per Serving
Calories 200
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 27g9%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
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
SERVING TIME!
-
Serve the delicious Oats Pongal with Coconut Chutney and relish this healthy breakfast!
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Very nice mami! Will try this.
However many people in India don't know that Oats is not very good for diabetic people if they are not careful about portions. Starchy foods are high in carbohydrates so these foods will raise blood glucose if you have too much at once
Yummy & Healthy !
Very yummy recipes
Oats has soluble fibre and has a low glycemic index . It is very suitable for diabetics and for those with high cholesterol and much better than rice .
. This oats Pongal is a fantastic alternative to the conventional Ven Pongal .
What is the process if one were to use steelcut oats for making pongal?
We can cook the oats separately like dal and add it after veggies are cooked