Vegetable Oats Upma is a delicious, quick, and healthy breakfast recipe made with rolled oats, mixed vegetables, and some spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup rolled oats
  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 8-10 cashewnuts
  • 2 green chilies (finely chopped)
  • 1 teaspoon ginger (minced or grated)
  • 1 stalk curry leaves
  • 1/2 cup onion (finely chopped)
  • 1 cup mixed veggies ((carrot, beans, bell pepper, green beans))
  • 1/4 teaspoon turmeric
  • salt
  • 1 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons coriander leaves

Method

  1. Start by dry roasting the old-fashioned rolled oats on a medium-low flame in a pan for about 3-5 minutes or until they turn crisp, stirring occasionally to prevent burning. Once roasted, transfer the oats to a clean, dry bowl or plate, and set aside. Note: Do not brown the oats while roasting.
  2. In a Kadai, heat oil over medium heat. Once it’s hot, add mustard seeds, and jeera seeds. Stir fry till the mustard seeds crackle.
  3. Then add urad dal, chana dal, and cashew nuts and saute until the dal and cashews are light golden brown.
  4. Then add green chilies, ginger, curry leaves, and saute for a few seconds.
  5. Add onions and saute until the onions become light brown.
  6. Then add chopped vegetables and saute for 2-3 minutes.
  7. Add turmeric and salt to taste. Mix well.
  8. Add 1 cup of water (if using instant quick-cook oats, use ½ cup of water) and bring the water to a boil.
  9. Add rolled oats, mix well, and cook until the water is soaked.
  10. Then cover with a lid, and cook for 2 minutes on medium low flame until no excess moisture is left.
  11. Turn off the gas and add lime juice and coriander leaves. Mix well.
  12. Serve Vegetable oats upma hot with coconut chutney, 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.