Oats Masala Recipe – Quick Indian Breakfast with Oats & Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Oats Masala Recipe – Quick Indian Breakfast with Oats & Sambar Powder

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, healthy breakfast is a must. I stumbled upon this Oats Masala recipe a few years ago, and it’s become a total lifesaver. It’s packed with flavour, super satisfying, and ready in under 20 minutes. Plus, it’s a fantastic way to sneak in some extra goodness – oats aren’t just for porridge anymore!

Why You’ll Love This Recipe

This Oats Masala isn’t just fast; it’s seriously delicious. The sambar powder gives it a lovely South Indian twist, and the tempering with mustard seeds and curry leaves? Oh, it’s just heavenly. It’s a comforting, flavourful breakfast (or even a light lunch!) that’ll keep you going. And honestly, it’s a brilliant way to use up leftover sambar powder.

Ingredients

Here’s what you’ll need to whip up a batch of this goodness:

• ½ cup heaped rolled oats (approx. 40g)
• 1 medium onion, finely chopped
• 1 green chili, chopped (adjust to your spice preference!)
• ½ tsp ginger, grated
• ½ tsp garlic, minced
• 2 medium tomatoes, chopped
• Salt to taste
• ⅛ tsp turmeric powder (approx. 0.5g)
• 1 tsp coriander powder (approx. 3g)
• 1 tsp sambar powder (approx. 4g)
• 1 tbsp oil (approx. 15ml)
• 1 tsp mustard seeds (approx. 5g)
• 1 sprig curry leaves (approx. 8-10 leaves)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Rolled Oats: Types & Preparation

I prefer using rolled oats (old-fashioned oats) for this recipe. They hold their shape nicely and give a good texture. Quick-cooking oats will work in a pinch, but the masala might get a little mushy. Steel-cut oats aren’t ideal here, as they take much longer to cook. Don’t forget to give the oats a good rinse in a sieve and let them sit for about 15 minutes. This helps remove some of the starch and prevents them from becoming overly sticky.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is the star of the show! You can find different varieties depending on the region – some are tangier, others spicier. Feel free to use your favourite brand. If you’re feeling ambitious, you can even make your own sambar powder from scratch! It’s a bit of a project, but the flavour is incredible.

Curry Leaves: Fresh vs. Dried & Their Significance

Fresh curry leaves are always best. They have such a vibrant aroma and flavour. If you can’t find fresh ones, you can use dried, but use about half the amount, as the flavour isn’t as potent. Curry leaves aren’t just about flavour, though – they’re also considered auspicious in Indian cooking!

Oil: Choosing the Right Oil for Flavor

I usually use a neutral oil like sunflower or vegetable oil for this recipe. But, if you want to add a bit more flavour, you could use groundnut oil. Just be mindful of its distinct taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse ½ cup of rolled oats in a sieve and drain thoroughly. Let them sit for about 15 minutes while you prep the other ingredients.
2. Heat 1 tbsp of oil in a pan over medium heat. Once hot, add 1 tsp of mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Add 1 chopped onion, 1 chopped green chili, and a sprig of curry leaves to the pan. Sauté until the onions turn translucent and slightly golden.
4. Stir in ½ tsp of grated ginger and ½ tsp of minced garlic. Cook for about 30 seconds until fragrant. You’ll smell the magic happening!
5. Add 2 chopped tomatoes, ⅛ tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of sambar powder, and salt to taste. Cook until the tomatoes soften into a thick masala – about 5-7 minutes.
6. Now, add the drained oats to the pan. Mix well, ensuring the oats are coated in the masala. Cook for 2-3 minutes, stirring gently, until everything is heated through.
7. Finally, garnish with fresh coriander leaves. Serve hot with raita or pachadi.

Expert Tips

• Don’t overcook the oats! You want them to be tender but still have a bit of bite.
• Adjust the amount of green chili and sambar powder to suit your spice preference.
• For a richer flavour, you can add a tablespoon of grated coconut while cooking the masala.

Variations

• Vegan Oats Masala: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden dairy.
• Gluten-Free Considerations: Oats are naturally gluten-free, but if you’re highly sensitive, make sure to use certified gluten-free oats.
• Spice Level Adjustment: If you like it mild, reduce the amount of green chili and sambar powder. For extra heat, add a pinch of red chili powder.
• Festival Adaptations (Navratri/Vrat Friendly?): While traditionally, oats aren’t always included in strict Navratri/Vrat diets, some variations allow it. You’d need to omit the onion and garlic for a truly vrat-compliant version.

Serving Suggestions

Oats Masala is delicious on its own, but it’s even better with a side of cooling raita or a tangy pachadi. My family loves it with a dollop of plain yogurt too. It also pairs well with a cup of hot chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might get a little drier when reheated, so you can add a splash of water or milk.

FAQs

What type of oats works best for this masala recipe?

Rolled oats (old-fashioned oats) are the best choice. They have a nice texture and don’t get too mushy.

Can I make this Oats Masala ahead of time?

You can prep the masala (up to step 5) ahead of time and store it in the fridge. Then, just add the oats and cook when you’re ready to eat.

Is sambar powder essential, or can I substitute it?

Sambar powder is what gives this dish its unique flavour. If you absolutely can’t find it, you could try a mix of coriander powder, cumin powder, and a pinch of red chili powder, but it won’t be quite the same.

How can I adjust the spice level of this dish?

Reduce the amount of green chili and sambar powder for a milder flavour. Add a pinch of red chili powder for extra heat.

What is a good accompaniment to serve with Oats Masala besides raita?

Plain yogurt, a side of sliced cucumber, or even a simple papadum would be lovely!