South Indian style coconut oats is a simple to make breakfast or snack dish with rolled oats. The recipe just takes 15 mins to make 2 servings. It doesn't need a accompanying side dish. But it can be served with a bowl of plain yogurt.
Recipe Snapshot
- Prep time: 7 minutes
- Cook time: 8 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Indian
Ingredients
- 1½ cup rolled oats
- 1 cup grated coconut (fresh or frozen or sub with ½ cup unsweetened shredded coconut)
- 1½ tbsp oil
- ¼ tsp mustard
- ½ tsp cumin (or jeera)
- ½ tsp urad dal (or skinned black gram (optional))
- ½ tsp chana dal (or bengal gram (optional))
- 2 tbsp peanuts (or cashews as needed)
- 1 sprig curry leaves
- ¾ tsp ginger (grated or chopped)
- 2 green chilies (- slit of chopped)
- salt (as needed)
- 2 tbsp lemon juice (or as needed)
- 2 to 4 cup coriander leaves
- 1 pinch asafoetida (or hing)
Method
- Rinse rolled oats and drain them in a colander.
- Gently fluff up immediately and set aside.
- Heat a pan with oil.
- Add mustard, cumin, urad dal, chana dal and peanuts.
- Fry them until the peanuts are golden.
- Then add in hing, ginger, green chilies and curry leaves.
- Saute them quickly until the curry leaves turn crisp.
- Then pour 2 tbsp water. This will soften the dals slightly.
- Add turmeric and salt.
- Then add in oats. Gently give a good stir.
- On a very low heat cook covered until the oats turn slightly hot. This only takes about 1 to 2 mins.
- Turn off the heat. Add coconut and coriander leaves.
- Mix well and check salt. If needed add more and sprinkle lemon juice over the salt.
- Mix well and serve coconut oats with pickle or yogurt.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.