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Savory Oats Hash – Indian Oats Poha Upma. Savory Breakfast Oats with onions, veggies and nuts – Kanda Poha. Vegan Gluten-free Soy-free Yeast-free Recipe
We love savory breakfasts. Everyday breakfasts usually are a rotation among Chickpea flour pancake -Chilla, savory cream of wheat – Upma, savory french toasts – Bread Pakora (in the book), lentil rice crepes with chutneys or leftover veggie sides – Dosa, tofu scrambles, and Poha. No one in my house likes sweet or cold breakfast. we all want something hearty and savory. So savory and hot breakfast it is.
Kanda poha is usually made with thick rice flakes that are reconstituted with water to make a dry pasta-like dish. Rice flakes are not easily available in regular grocery stores, so I started making poha with oats. Old-fashioned oats are soaked and cooked just enough so they are tender but are separate grains. Soak the oats just enough time to rehydrate and not get soggy. The dish is somewhat like spiced stir fried rice with veggies and nuts, so you can use it as a side as well with curries, chana masala etc. Â The recipe works as-is using thick rice flakes as well. We often use half rice flakes and half Oats.
If you have never tried oats this way, you may be surprised by how good the texture and flavor is this way. Soak them longer if you like them cooked softer. The result will be more of a scramble than separate grains.
This recipe is from my cookbook Vegan Richa’s Indian Kitchen, which is available everywhere where books are sold.Â
Savory Oats Hash - Indian Oats Poha Upma
Ingredients Â
- 1 1/2 cup old-fashioned oats, use certified gluten-free oats to make gf. (Or use a mix of rice flakes and oats. I usually use 1 cup rice flakes and 1/2 cup oats)
- 3 tablespoon raw peanuts or other nuts like cashews, omit to make nut-free
- 1 teaspoon safflower or other neutral oil
- 1/2 teaspoon black mustard seeds
- 10 curry leaves, chopped **
- 1/8 teaspoon asafetida, omit to make gluten-free, or use certified gluten-free asafetida *
- 1 hot green chili, finely chopped
- 1/2 cup finely chopped red onion
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne / red chili powder or to taste
- 3/4 to 1 teaspoon salt
- 1/3 cup fresh or frozen green peas, thawed if frozen
- 1/4 teaspoon sugar
- 2 tablespoons chopped cilantro, for garnish
- 1 teaspoon lemon juice, for garnish (not optional)
InstructionsÂ
- Wash the oats and soak in 2 cups of water for 4 minutes, then drain for 2 to 3 mins. (Steps 2 through 4 take about the same time, so the oats do not have to be soaked in advance. Depending on the brand or batch, the oats might get soggy sooner, then soak for just 2 to 3 minutes. I also prefer to use half thick rice flakes and half oats for better texture).
- Heat a skillet over medium heat. Add the peanuts and dry roast until they change color slightly, about 2 minutes. Remove from the skillet and set aside.
- In the same skillet, heat the oil over medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds start to pop, 30 seconds. Add the asafetida and chili, then stir in the onions and cook until translucent, 5 to 6 minutes. After the onions are done, you can add other veggies if using and cook then until al-dente.
- Add the salt, turmeric, cayenne, peas, and sugar and mix well. Cook for 1 minute.
- Drain the oats well and add to the pan, then stir in the roasted nuts. Mix well. Cover, reduce the heat to medium-low, and cook for 4 to 5 minutes or until the oats are tender, but not mushy like oatmeal. Stir to mix and fluff. Taste and adjust salt and spice. Cover and set aside for 2 minutes. Serve warm, garnished with cilantro and a generous drizzle of lemon juice.
Notes
To make this nut-free, omit the nuts. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*Asafetida (Hing) is pungent smelling spice that adds a garlic onion kind of flavor profile to the food. Asafetida is often added to beans and dals to help with digestion. Asafetida itself is gluten-free, but it is usually ground along with a starch. Ground asafetida can contain wheat or other starches. Always check the label. Get the whole asafetida crystals to grind yourself or certified gluten-free ground asafetida to avoid gluten contamination.Â
** Fresh Curry Leaves can be bought from Indian stores locally or online on amazon. Freeze them in airtight container for months, use frozen directly from freezer.
I have always experimented with oats. Like oats kheer, oats idli, oats appam, oats poha. I call this cuisines oats poha 🙂 My sissie doesn’t like oats but loves poha so I prepare oats this way many times. I add capsicum, peas, beans, carrots, potatoes, cashews etc. Next time, m planning to make it eggetarian oats poha 🙂
Oats definitely work out well in many ways.
Richa, what could I sub for the nuts? I am allergic.
Omit the nuts. Add more veggies like cooked potatoes, cubed small, carrots etc.
Thank you Richa for sharing this healthy recipe. Oats is a part of my diet everyday. Will try this soon! However, I make Oats Dosa.
Hello Richa,
I had just returned from walking my dog on a cold and icy morning in Virginia, and found this recipe in my inbox. Off to the kitchen.
It was wonderfully, warming, a good mix of textures with the nuts. And the heat from the green chili added internal heat. Who would want to eat cold dry cereal when you can have this?
I use curry leaves but never froze them. I will now. Always spoiled and pitched them.
As always, a good dependable recipe from my favorite cook.
Happy New Year!
Marie
yay! Awesome! so glad you loved it!
I have almost all of the ingredients to make this, and if it weren’t for all of the leftovers from my New Year’s gathering last night, I so would have made this for breakfast! I love oats. I don’t mind cold or sweet breakfasts, as long as the sweetness is from fruit and not extra sugar, and as long as it is not too cold out for smoothies! I like to have liquid breakfasts like fresh juice or smoothies, but in the wintertime I make pureed soups in my vitamix. It’s like a hot savory smoothie!
Wow, that sounds yummy!
What an interesting take on oats and hash! This would be great with some Sriracha and sweet potatoes on the side! I have to try making this–even though I’ve never had savory oats before!
you have to try oats in savory form. Try this method to make fried rice style oats!
This looks amazing, I’ve never thought of using oats this way! May I ask… what are curry leaves? I’ve never heard of them (they sound yummy though!).
Happy New Year!
Curry Leaves -Kadi patta, also called kadipatta, or sweet neem leaves, come from a subtropical tree native to India. They are dark green and have a lime, coriander kind of flavor. In their fresh form, they have a short shelf life and do not keep well in the refrigerator. You can freeze the fresh leaves very loosely packed in an airtight container for a few months. They are also available dried, though the aroma isn’t greatr. You can add them to food whole or chopped. You can find them at Indian stores local or online, or online on amazon. Freeze them for months and use directly from the freezer. https://en.wikipedia.org/wiki/Curry_tree
This is a traditional recipe, but you can omit the curry leaves and add more lemon and other spices instead.
I’ve made it with rice flakes before but never oats. Does this use old fashioned rolled oats? And is there an online source for curry leaves?
yes old fashioned oats. Yes you can find curry leaves fresh or dried on amazon. Freeze the fresh curry leaves and use them right from the freezer.
Is there an acceptable substitute for the curry leaves?
There isnt. Omit them and add bit more lemon.
I LOVE this recipe! It’s one of my favourites from the book. I had never had anything like this for breakfast before I tried it, and it’s a favourite breakfast now. Quick and easy enough for work days too 🙂
Awesome! I know right. its so different from sweet oatmeal. I could never eat oatmeal, but fluffy oats this way are amazing.