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Masala oats recipe | How to make oats masala

By swasthi , on , 20 Comments

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Masala oats recipe – We love the non-sticky and non-mushy version of the oats upma that is made with rolled oats. This masala oats is a recent addition to our quick fix dinner menu. It can be served alone without any accompaniment but is best with papad, chutney, podi or raita. This masala oats turns non mushy if made with rolled oats, if made with quick cook oats it turns mushy and can also be made to a porridge consistency.

masala oats recipe

You can also check this collection of oats recipes
Oats egg omelette
Oats khichdi
Oats idli
Vegetable Oats porridge
Oats pongal

Masala oats recipe card below

Masala oats recipe | How to make oats masala

Masala oatmeal cooked in Indian style with spice powders. Makes a good breakfast or quick dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings2
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ¾ cup veggies (carrots, peas, beans etc)
  • 2 tomatoes medium sized
  • 1 onion thinly sliced medium
  • 1 cup oats
  • ¾ cup water (adjust as needed)
  • Salt as needed
  • 1 pinch Turmeric
  • Oil as needed
  • ½ to ¾ tsp ginger garlic paste
  • ½ tsp cumin / jeera
  • 1 to 2 green chilies
  • ¼ to ½ tsp Garam masala powder or pav bhaji masala
  • ¼ tsp coriander powder (optional)
  • ¼ tsp red chili powder
  • Coriander leaves as needed

Instructions

  • Dry roast oats until golden or they begin to smell good. Set aside.
  • Heat a pan with oil. Add cumin and allow to crackle.
  • Sauté ginger garlic until the raw smell goes off.
  • Add onions and fry until they turn slightly golden or pink.
  • Saute veggies for 2 to 3 mins. Add tomatoes, sprinkle salt and turmeric.
  • Cook until the tomatoes turn completely mushy.
  • Add chili powder, garam masala or pav bhaji masala and coriander powder.
  • Mix and fry for 2 to 3 minutes until it smells good.
  • Add water and bring it to a boil.
  • Add oats and stir well.
  • Cover and cook. If needed add more or less water to adjust the consistency.
  • Add coriander leaves.
  • Drizzle some ghee over the hot masala oats. Serve it as it is or with podi, chutney or raita.

Notes

Please note that the quantity of water to use may differ depending on the kind of oats used or the quantity of water they absorb.
To make it to a porridge consistency, you may need to triple the quantity of water mentioned in the recipe card. That works perfectly well for me.

Nutrition

Calories: 224kcal | Carbohydrates: 42g | Protein: 8g | Fat: 3g | Sodium: 49mg | Potassium: 371mg | Fiber: 7g | Sugar: 2g | Vitamin A: 71.3% | Vitamin C: 14.1% | Calcium: 5.1% | Iron: 15.7%
Tried this recipe?Mention @swasthisrecipes or tag #swasthisrecipes!

How to make oats masala

Please follow the recipe card for detailed instructions.

dry roast oatmeal for masala oats recipe
seasoning ginger garlic for oats masala
frying onions
sauteing veggies for masala oats recipe
cooking tomatoes for masala oats recipe 05
spice powders
pour water for masala oats recipe
addition of oatmeal
cooking oats masala
masala oats

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About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Comments

  10. Uma says


    Hi swathi I made this recipe very tasty enjoyed very much,in your recipes I saw salt in pink colour is it Himalaya pink salt ,if it is whe re can I find in Singapore

    Reply

    • swasthi says

      Hi Uma
      Thanks for trying. I buy himalayan salt from mustafa. It is also available in fairprice & cold storage. You will have to use it in moderation. So if I use it for 2 to 3 months then I give a break for 1 month to 6 weeks. During the 2 to 3 months, I use it in all our foods. Hope these help.

      Reply