Oats Poha (Savoury Oats Hash)…a.k.a. Oats, the Indian way (one of many!)…breakfast to us Indians normally means hot, hearty and savoury…and though most like me could and do survive on a quick toast or cereal, it is only when breakfast is served hot right off the stove that our soul is at peace…however, when and if you do run out of quick enough options, you take something not traditionally Indian and give it some special Indian love…and Voila!! Breakfast is served J...works extremely well as a side dish as well…keep it vegan or add in some meat protein…seasonings as under or like a traditional Poha or whatever you are in the mood for J
Oats Poha (Savoury Oats Hash)
- Old-fashioned/Rolled oats, 1 cup ( can use regular porridge oats/instant oats but rolled oats have a lot more texture and can sustain cooking without turning into mush)
- Onion, finely chopped, ½ cup
- Mixed chopped vegetables of your choice, finely chopped, ½ to ¾ cup (I normally use carrots, peas and peppers; if using frozen peas, thaw them first)
- Fresh green chilies, 1-2, finely chopped (optional)
- Mixed dried herbs of your choice, ¼ tsp
- Black Pepper powder, ¼ tsp – ½ tsp
- Salt, to taste
- Milk or water, 1-2 tbsp if needed
- Oil, 1 tbsp
Put the oats in a colander and rinse briefly under cold running water. Keep aside for 10-15 minutes so that the water drains out completely (finish your prep in the meantime). Skip this step if using porridge oats.
Fluff up the rinsed oats – each grain would be separate but soft/plump (avoid overzealous rinsing, washing, soaking unless of course you have tried it that way and would prefer a softer gooier version of this J)
Heat the oil in a thick bottomed pan. When the oil is hot, add the green chilies and onions and sauté till translucent and soft.
Add in the salt, crushed black pepper and the carrots. Cook for a couple of minutes and then add the mixed dried herbs, peppers and peas. Mix well and cook further for a minute or so.
Add the drained out oats and stir to mix well. If using instant oats – add the oats, mix well with the veggies, and sprinkle a a tablespoon of milk or water.
Cover and reduce the heat to low, and cook for 5–6 minutes or until the oats are tender – but not mushy. For Instant oats, cook for 3-4 minutes.
If the oats are still not cooked enough to your liking, sprinkle a tablespoon of milk or water all over and cover and cook for another couple of minutes.
Stir lightly to mix and fluff. Taste and adjust seasonings.
Switch off the heat, cover and set aside for a couple of minutes.
Serve warm, as is, or with a bowl of plain yogurt or topped with a fried egg.
- Use gluten free oats to make it gluten free.
- Keep it nut free or top it up with roasted peanuts and cashews.
- Skip the milk and use water to make it vegan.
- If this seems too dry to your liking – you can add in a chopped tomato along with the veggies.
- Add some additional carbs by either adding boiled and cubed potatoes along with the rest of the vegetables or fry some cubed potatoes till crisp and add them a couple of minutes before switching off the heat.
- Top it up with a fried egg or add in some cooked chicken or meat or sausages.