Oats Ven pongal recipe, Easy to make Oats Ven Pongal recipe with Oats. Recipe of oats Ven Pongal with full video and step by step pictures.
Ven pongal is a popular South Indian breakfast recipe made using rice and yellow moong dal as key ingredients. I have posted many version of ven pongal, Samba godhumai rava pongal, Rava pongal and Millet Ven pongal. Though I am not a big fan of Oats, I have a cup of Oats lying in my pantry for a long time.
I was thinking as what to cook using the oats, then flashed this idea of making Oats Ven pongal. It got ready in a jiffy and we all enjoyed that with Kara Chutney.
I have posted few Oats recipes as well in Jeyashri’s Kitchen. Oats pongal tasted well but it will be in perfect taste and texture only when it is hot.
Check out my other interesting Oats recipes
Oats Ven pongal recipe
Oats Pongal recipe
Ingredients
- 1 cup Instant quick oats
- 1/4 cup yellow moong dal
- 1/4 tsp turmeric powder
- 3 cups water
- 2 tsp oil
- 2 tsp ghee
- 1 tsp pepper
- 1 tsp cumin seeds
- 2 tsp grated ginger
- few cashew nuts
- few curry leaves
- Salt as needed
Instructions
- Cook ¼ cup of moong dal in enough water. Add ¼ tsp of turmeric while cooking the dal.
- Pressure cook till 5-6 whistles.
- Take out and mash this well.
- In a pan dry roast the oats for a minute
- Add 3 cups of water and cook the oats.
- Since I used quick oats it got cooked so quickly.
- Add the cooked moong dal once the oats are cooked.
- Add 1 tsp ghee and salt at this stage and mix well.
- In a pan, add oil and ghee and add pepper, cumin seeds, ginger, asafoetida,curry leaves, and cashew nuts.
- Saute this till the cashew nuts turn golden brown.
- Transfer this to the Oats mixture.
- Mix well.
- Oats Pongal is ready.
- Serve hot along with chutney or sambar.
- We had this with Kara chutney.
Notes
- I used quick cooking Oats
- 2. Always serve Oats pongal hot.
- Cook ¼ cup of moong dal in enough water. Add ¼ tsp of turmeric while cooking the dal.
- Pressure cook till 5-6 whistles.
- Take out and mash this well.
- In a pan dry roast the oats for a minute
- Add 3 cups of water and cook the oats.
- Since I used quick oats it got cooked so quickly.
- Add the cooked moong dal once the oats are cooked.
- Add 1 tsp ghee and salt at this stage and mix well.
- In a pan, add oil and ghee and add pepper, cumin seeds, ginger, asafoetida, curry leaves, and cashew nuts.
- Saute this till the cashew nuts turn golden brown.
- Transfer this to the Oats mixture.
- Mix well.
- Oats Pongal is ready.
- Serve hot along with chutney or sambar.
- We had this with Kara chutney.
Notes:
1. I used quick cooking Oats.
2.Always serve Oats ven pongal hot.
