Oats Khichdi
Top Rated Recipe
Key Details:
prep time: 7 hours
Cook time: 30 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: American
Key Ingredients:
Oats
Onion
Tomato
Sprouted green grams
Mixed vegetables (carrot
French beans
Green peas)
About Oats Khichdi
Table of Contents
Call it khichdi or call it
porridge the end result is delicious
- Oats 1½ cups
- Oil 2 tsps
- Cumin seeds ½ tsp
- Mustard seeds ½ tsp
Step 1.Heat oil in a pressure cooker, add cumin seeds, mustard seeds, onion and green chillies and saute on medium heat till the onion browns.
Step 2.Add tomato and saute till it becomes pulpy. Add turmeric powder, salt, sprouted green grams, mixed vegetables, mix well and saute for 2-3 minutes.
Read MoreIngredients
- Oats 1½ cups
- Oil 2 tsps
- Cumin seeds ½ tsp
- Mustard seeds ½ tsp
- Medium onion, chopped 1
- Green chillies, chopped 3 to 4
- Medium tomato, chopped 1
- Turmeric powder ¼ tsp
- Salt to taste
- Sprouted green grams (soaked overnight) ¼ cup
- Mixed vegetables (carrot, French beans, Green peas), boiled ½ cup
- Pure ghee 1 tsp
How to Make Oats Khichdi (Stepwise Photos)
Method
- Heat oil in a pressure cooker, add cumin seeds, mustard seeds, onion and green chillies and saute on medium heat till the onion browns.
- Add tomato and saute till it becomes pulpy. Add turmeric powder, salt, sprouted green grams, mixed vegetables, mix well and saute for 2-3 minutes.
- Add oats and mix well. Add 3 cups water and mix well. Cover the cooker, increase heat, and cook under pressure till 2 whistles are given out.
- Let the pressure reduce completely, open the lid and transfer the khichdi into a serving bowl. Drizzle ghee on top and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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