A minimal Oat Flour Upma – Do you really buy Oat flour from stores? They are nothing but powdered instant oats(if you are thinking about Quick cooking Oat flour).
Quaker Oats gave out a recipe book some years back as a compliment and I never got around to using it. I have always loved the pictures in them, though. Wink, wink.
Am I seriously typing out wink instead of having an emoji? Yes, I did. I used a plugin a while ago but they haven’t upgraded it to be compatible with this version of WordPress.
The recipe book is always on my hindsight these days and I finally decided to make something from it. It was early morning and I was bored of my usual breakfast options. So I cracked open the book and found a recipe for Oats upma.
Our usual rava upma’s ingredient was slightly different than this. The resulted product is a mixture of ingredients from the book and from our kitchen.
Something I don’t like about making any kind of Upma is the residual food sticking to the Wok(Kadai) after finished cooking. To avoid that, I always take them out of the fire when the signs of it shows up.
This Oat flour upma tastes just like the Rava Upma. As usual the ingredients are finely chopped except the dried red chillies. I used the glossy round red kind. They are said to be one of the hottest dried chilies in India.
2/3 Cup Instant or quick cooking Oats Powdered
2 Cups Water
1/4 teaspoon black mustard seeds
1/2 teaspoon Urad dal
1/2 teaspoon Chana dal
1 small onion finely chopped
1 small tomato finely chopped
1 Tablespoon Sunflower oil or any cooking oil
1 small dried red chili round kind, broken into half
1/2 teaspoon sea salt or to taste
Heat a Wok(or Kadai) on a medium flame. Once hot, add oil and let it heat up.
Add mustard seeds, once finished spluttering add both urad and chana dal. Let them turn slight brown colour.
Add onion and fry until translucent. Chunk in tomato and let it cook till raw smell goes away. You can sprinkle some water if you want.
Add red chili, salt , water and stir gently. Let the water come to a boil on high flame for 5 to 7 minutes. Slowly mix in the powdered Oats little by little and mix without any visible lumps.
Let the upma cook until no water remains. It can take anywhere from 15-20 minutes.
I take out upma from fire once all the water is evapourated to avoid them sticking to the bottom of the Wok.