Am I getting oats-aholic or what?! Well, it doesn't matter!!! As long as the taste of the food is not compromised, especially for the ones that falls under comfort food category like idli / dosai / pongal / any other food that I typically grew up with, I am totally okay about playing with the recipes of even the 'most' traditional dishes!
Oats pongal is one such recipe that I dared to venture into, after the Himalayan success of 'Instant Oats Idli'. Powdered oats gave pongal the "most-needed" gooey texture. I also added 1/2 cup of rice to give it some body. Taste wise, I didn't find any difference between oats pongal and regular pongal - was as good as the original!
But, remember to note that oats pongal got a lot stickier & harder as it cooled. So, make sure to serve it hot!
Complexity - Medium
Prep time - 20 mins
Cook time - 20 mins
Serves - 3
Oats - 1 cup
Rice - 1/2 cup (I used sona masoori)
Moong dal - 1/4 cup
Water - 3 cups
Cumin seeds - 1 tsp
Peppercorns - 1 tsp (crushed/powdered)
Ginger - 1 inch (grated)
Cashews - 10 nos (broken into pieces)
Ghee - 2 tbsp + 1 tsp
Milk - 3 tbsp
Salt - to taste
Dry roast moong dal until fragrant and set aside.
Dry roast oats until crisp & fragrant. Use a food processor / mixer and grind oats into a fine powder and set aside.
Heat a tsp of ghee in a pan. When hot, add cumin seeds and let them sizzle. Then, add cashews and fry them until golden brown. Set aside.
Wash & rinse rice. To this, add moong dal, powdered oats, water and pressure cook for upto 4-5 whistles. After all the pressure is gone, add fried cumin seeds, cashews, powdered peppercorns, grated ginger, milk, salt, ghee and give it a nice mix & mash.