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 breakfast...it’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.
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.
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.
Oats Porridge
Serves 1
Ingredients:
½ cup instant oats
2 cups of whole cow milk
1 green cardamom
Some unsalted toasted nuts of your choice
Sugar – as per taste
Method:
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
Ingredients:
1 cup of whole mung beans
2-3 tbsp of rice powder
Salt
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
Method:
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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