Regular Oats for breakfast – with a twist!

Breakfast and meals are the most important thing of any household. We all eat to live and then there are some of us who live and love to eat. Breakfast, is without a doubt the most important meal of the day. You need to make sure that you eat a wholesome meal at the beginning of the day to fuel you up with the right kind of energy. However, most of our mornings are like a mad rush of too many things. With the lock down keeping most of us at home, the morning routines tend to become a little more challenging than before. We all are constantly on the look out for easy to make dishes that the entire family can enjoy. Having a picky eater at home doesn’t solve your problem either.

This lockdown has obviously leveraged his intake of some amount of packaged food. Hence, I try to ensure that his 3 main meals include healthy home cooked food. One such recipe that I always go to is savoury or sweet oats pancakes.

To make this easy breakfast recipe, here is what you need –

• 1 cup rolled oats slightly crushed
• 2 tbsp sooji or rawa
• 1 tbsp curd
• ½ cup chopped and grated veggies of your choice ( I like to include carrots, spring onions, bell peppers, cabbage and coriander)
• 1 to 2 green chillies finely chopped, use pepper power or paprika if you want to skip green chillies
• 1 tsp cumin (jeera) powder
• ½ tsp amchur powder
• Salt to taste.
• Water to adjust consistency
• Oil or ghee for cooking.
• Preparation Time 15 mins
• Cooking time – 30 mins

Method

In a bowl, add oats, sooji, curd and mix well. Add all your vegetables and the spices. Add salt Mix well again. Keep it to rest for 5 mins as veggies tend to leave some water. Now slowly add water little by little and adjust the consistency of the batter. The batter consistency should be like dosas batter consistency.

Heat a pan. Keep the flame on low. Now add 2 drops of oil or ghee and spread it. Take a ladle full of the batter and pour it on the pan. Spread it quickly in a circular motion. Now increase the flame to medium and pour a little oil or ghee on the sides. Let it cook. Now flip it over and cook again. It should turn slightly golden brown from both the sides.

This makes about 4 to 5 medium sized pancakes. You can serve them with coconut chutney, pudina chutney or eat them as it is.

i usually switch the veggies with 1 mashed banana to make sweet pancakes. You can top it up with some nuts, cut fruits and drizzle some honey too.

They are delicious, filling and nutritious. A power packed breakfast for sure.