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Coconut Oats Dinner
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.
© Swasthi's Recipes
Prep Time
7
minutes
mins
Cook Time
8
minutes
mins
Total Time
15
minutes
mins
Servings:
2
Author:
Swasthi
Ingredients
1½
cup
rolled oats
1
cup
coconut
fresh grated
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
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
Instructions
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.
Nutrition
Calories:
550
kcal
|
Carbohydrates:
55
g
|
Protein:
12
g
|
Fat:
33
g
|
Saturated Fat:
14
g
|
Sodium:
172
mg
|
Potassium:
436
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
40
IU
|
Vitamin C:
32.5
mg
|
Calcium:
48
mg
|
Iron:
4.6
mg