Quick Oats Upma Recipe – Sesame & Lemon South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Quick Oats Upma Recipe – Sesame & Lemon South Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, satisfying breakfast is a must. And honestly, sometimes I just crave something savory! That’s where this Quick Oats Upma comes in. It’s a super speedy take on the classic South Indian Upma, packed with flavour and ready in under 10 minutes. I first made this when I was desperately trying to get a healthy breakfast on the table before a busy workday, and it’s been a staple ever since.

Why You’ll Love This Recipe

This isn’t your grandma’s Upma (though hers is probably amazing!). This version uses quick-cook oats, making it unbelievably fast. It’s light, flavorful, and perfect for a weekday breakfast or a light lunch. Plus, the sesame oil and lemon juice give it a wonderfully fragrant and tangy kick. Seriously, it’s comfort food that doesn’t require a ton of effort!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup Quick cook Oats
• 1.25 cups Water
• 1 tablespoon Sesame oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 teaspoon Chana dal (split chickpeas)
• 1 tablespoon Peanuts
• 1 sprig Curry leaves
• Pinch of Asafetida (Hing)
• 2 Red chillies, broken into pieces
• ?? teaspoon Turmeric powder
• Salt to taste
• 1 small Indian lemon (Nimbu) – for that zesty freshness!

Ingredient Notes

Let’s talk ingredients – a few little things that make all the difference:

• Quick-cook oats: These are key for speed! Don’t use rolled oats, as they’ll take much longer to cook.
• Indian lemon (Nimbu): Trust me, the flavour is brighter and more authentic than regular lemons. If you can’t find one, use about half a regular lemon.
• Sesame oil: This is the flavour. It adds a beautiful nutty aroma that’s so characteristic of South Indian cooking. Don’t substitute with another oil if you can help it!
• Mustard seeds: These need to splutter in the hot oil to release their flavour. It’s a little noisy, but totally worth it!
• Asafetida (Hing): This might seem like an odd ingredient, but it adds a lovely savoury depth and is fantastic for digestion. A little goes a long way! You can find it at most Indian grocery stores. It’s often sold as a powder or a resin – if you have the resin, just a tiny pinch is enough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the sesame oil in a pan over medium heat.
2. Once hot, add the mustard seeds. Wait for them to splutter – this usually takes about 30 seconds.
3. Now, add the urad dal, chana dal, and peanuts. Fry for another minute or so, until the dals turn golden brown.
4. Toss in the curry leaves and red chillies. Fry for about 30 seconds, until the curry leaves are fragrant.
5. Add a pinch of asafetida (hing) and stir quickly – it can burn easily!
6. Pour in the water, add the turmeric powder and salt. Bring the mixture to a boil.
7. Once boiling, stir in the quick-cook oats. Mix well to ensure there are no lumps.
8. Cover the pan and cook on medium-low heat for about 3 minutes, or until the oats are cooked through and have absorbed most of the water.
9. Finally, squeeze in the juice of the Indian lemon. Give it a good stir and drizzle with a little extra sesame oil before serving.

Expert Tips

• Don’t overcook the oats! They should be soft and fluffy, not mushy.
• Adjust the amount of red chillies to your spice preference.
• If the upma seems too dry, add a splash more water.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafetida doesn’t contain any hidden ingredients.
• Gluten-Free Confirmation: Oats are naturally gluten-free, but if you’re coeliac, be sure to use certified gluten-free oats.
• Spice Level Adjustment: My family loves a bit of a kick, so I usually use two red chillies. For a milder flavour, use just one, or remove the seeds.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This upma is delicious on its own, but it’s even better with a side of:

• Coconut chutney
• Sambar
• A cup of hot chai

Storage Instructions

Honestly, this upma is best enjoyed immediately. The oats tend to get a bit mushy if stored. However, if you must store it, you can keep leftovers in an airtight container in the fridge for up to a day. Reheat gently with a splash of water.

FAQs

Let’s answer some common questions:

• Is this upma healthy? Absolutely! Oats are a great source of fibre and nutrients. Plus, this recipe is packed with vegetables and spices.
• Can I use regular oats instead of quick oats? You can, but it will take much longer to cook – around 15-20 minutes.
• What is the purpose of adding lemon juice? The lemon juice adds a lovely tanginess and balances the flavours beautifully. It also helps to brighten up the dish.
• Can I make this upma ahead of time? Not really. It’s best enjoyed fresh.
• What can I serve with this upma? As mentioned above, coconut chutney and sambar are classic pairings.
• What is Asafetida (Hing) and where can I find it? Asafetida is a pungent spice used in Indian cooking. It aids digestion and adds a unique flavour. You can find it at most Indian grocery stores.