Monday, February 29, 2016

Quick Breakfast : Oats Porridge & Whole Mung Beans Uttapam

Making breakfasts give me nightmares!! Seriously...I can do anything and almost everything but not waking up early!! It’s one thing that I really can’t and I hate to do. And on top of that if I have to cook something heavy or lavish or complicated for’s obviously going to be one of my worse days. So for real...I stick to very very simple breakfast routine, toasted bread with cheese or mayo or butter with hardboiled eggs and one fruit or fruit juice. Simply minimalistic.

how to cook Whole Mung Beans Uttapam recipe

But of course there are people like my mother and mother – in –law who wakes up early just to make an elaborate and satisfying breakfast for everyone. Their breakfast menu is normally luchi and potato curry, peas kachori with dum aloo, paratha with potato curry, poha or upma or khichdi and so sooo on.

Oats Porridge

So this post is for the people like us...who hate to cook in the early mornings. It’s Oats Porridge and Whole Mung Dal Uttapam. Seriously...a readymade dosa batter is a life saver anytime. And this whole mung beans batter does not require any fermentation also. So it is easier to make.

 how to cook Whole Mung Beans Uttapam recipe

Oats Porridge
Serves 1

Oats Porridge

½ cup instant oats
2 cups of whole cow milk
1 green cardamom
Some unsalted toasted nuts of your choice
Sugar – as per taste

In a saucepan pour in the instant oats and fry them for 2 minutes on low to medium flame. Do not turn them brown.
Lightly crush the green cardamom and also throw it in with the oats.
When the oats are ready slowly pour in the milk.
Add in sugar and stir them well.
Simmer them on low flame for 3 more minutes or until the oats are well cooked.
Taste and adjust the seasonings and add in the toasted nuts.
Mix well and turn the flame off.
Serve hot.

Whole Mung Beans Uttapam
Yields 4-5 medium uttapam

1 cup of whole mung beans
2-3 tbsp of rice powder
2 tsp baking powder
1 small onion chopped
1 small carrot chopped
1 green chilli chopped
A handful of fresh coriander leaves – chopped
2-3 tsp oil to fry the uttapams

Soak the mung beans overnight.
Then drain the water and grind them well, till there is no coarseness left behind.
Pour the prepared mixture in a bowl and add in the salt, baking powder and rice powder.
Add in ½ cup of water to adjust the consisitency. The consisitency should not be too thick or too thin. When poured with a ladle the mixture should make strings.
Heat the tawa on medium flame and grease it with oil.
When the tawa is medium hot pour one ladle of that uttapam batter.
Sprinkle some of the chopped onions, carrots, green chillies and coriander leaves on it.
Leave the uttapam to cook on the tawa till the edges come out of its own.
Then with a slotted spoon just flip it over.
Cook the other side of the uttapam for another 1-2 minutes. Do not overcook.
Put off the flame and transfer the uttapam on a plate.
Follow this procedure for the rest of the batter to make more uttapams.

Serve with your choice of chutney. 

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