Instant Masala Oats – Homemade

Each dish has a story. 

Oats and I too have one. Oats for me was the porridge I was served decades back in my boarding school. The huge dining hall in the basement was always buzzing with students, and me the tiny four year old, far away from home, silently fed myself porridge. It was just porridge. Had never heard the name ‘oats’. Hardly remember when the identity was revealed but that too hardly matters. 

Two decades later, after I got married, oats was introduced into the Indian market with a bang. Yes, oats, the new wonder grain had arrived and it was here to stay. Not just stay but invade every home. But halt! Not so fast!

The sweet oats in milk was not something that every Indian was ready to spoon up. The actual porridge oats never really appealed to the Indian taste buds. So in came the masala oats. And it came in flavours like never before. Yes, the western oats had been given a makeover. This was the Indian oats. Spicy and lip smacking.

Masala Oats Spices

But how long can one have the packet, ready-to-eat, preservative loaded and artificially flavoured oats? So began my experiments with spices and oats. I after a few misses, mishaps (yes, everything going wrong in the kitchen is a mishap for me) and trials a version of masala oats was achieved. And who was the major inspiration behind the oats exercise? As is in most of the cases, my son. He is my biggest critic and if he can have this version of Masala Oats I am sure many more can enjoy it. 

How to enjoy a quick bowl of oats?

  • This can be prepared both in the microwave and on the stove. I, however, prefer the stove method.
  • Usually 1:2 ratio of oats and water works well it also depends upon your preference. Water can be adjusted as per one’s taste.

Microwave method: Add half cup of oats in a large bowl. Pour one cup of cold water. Stir to mix. Microwave on high for 90 seconds. Stir to mix. Microwave again on high for 60 seconds, stirring 2-3 times in between. Allow to rest for 5-7 minutes. Relish your bowl of hot masala oats.

Stove method: In a heavy bottom saucepan or vessel pour 1 cup of cold water. Add half cup of dry masala oats. Cook of low flame stirring occasionally. The oats mixture will gradually become thick. Cook till you get the desired consistency. It takes approximately 5-7 minutes after the first boil.

Hope you enjoy. Please do share your views in the comments section.

Instant Masala Oats - Homemade

Instant Masala Oats - Homemade

Instant Masala Oats - No artificial flavours, No preservatives

Ingredients

  • Rolled oats - 2 cups
  • Onion chopped - 1 medium size
  • Green chilli chopped. - 1
  • Frozen peas - 1/2 cup
  • Carrot grated - 1
  • Turmeric powder - 1/2 tsp
  • Coconut desiccated - 1 tbsp
  • Ghee - 2 tbsp
  • Salt as per taste.
  • Spices to grind:
  • Dry red chilli - 1
  • Peppercorns - 1
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Curry leaves - 2 tbsp
  • Fenugreek seeds - 4-5 nos

Instructions

  1. Allow the frozen peas to thaw.
  2. Dry roast the oats in a heavy bottom wok or pan. Set aside.
  3. In the same hot wok add all the spices - red chilli, peppercorns, coriander seeds, cumin seeds, curry leaves and fenugreek seeds.
  4. Take care not to over roast the spices. Stir continuously. When the spices give an aroma turn off the heat and instantly transfer spices to a different dish. Allow to cool.
  5. When the spices are cool grind to a fine powder.
  6. Heat a heavy bottom wok or pan.
  7. Add the ghee.
  8. When the ghee is hot add the chopped green chilli. Cook for half a minute.
  9. Add the chopped onion. Cook till transparent.
  10. Add salt, turmeric, desiccated coconut and the ground spices.
  11. Stir and cook for a minute.
  12. Add the thawed peas and grated carrot.
  13. Cook for approximately two minutes.
  14. Add the roasted oats and mix well.
  15. Turn off the heat and allow the mix to cool.
  16. The masala oats are ready to be stored.
  17. Transfer into a storage container or zip lock bag and store in the freezer.
  18. This can easily be stored upto two weeks.
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