Khara Bhath or 'Masala Upma' is very popular South Indian breakfast. It is easy to make and good to eat. I used to make it and carry it for office lunch/breakfast at least twice or thrice in a week. As i used to put in lots of veggies and quite less oil, it packed a low calorie but nutritious meal. While it tastes great when hot, it is still good to eat after a few hours ( Read COLD ).
But as I have turned into a great fan of whole grains these days, I could not resist adding by favorite whole grain...Aka..OATS to this recipe. Combining semolina with oats in the ratio of 1:1 makes this dish even more wholesome and appealing to weight watchers / health conscious folks. Read on for the recipe:
Preparation Time : 25 mins
Ingredients: 1 cup semolina, 1 cup oats, 1 medium sized onion, 1 green chilli, 1 sprig curry leaves, 1/4 cup green peas, 1 small tomato, 1/5 tsp garam masala powder powder, 1/5 tsp coriander powder, 1/4 tsp red chilli powder, a pinch of turmeric, 1/2 tsp kasuri methi, 1/5 tsp mustard-cumin seeds, 2 tsp ghee/oil, salt to taste, a dash of lemon/pinch of amchur (optional).
Preparation - Chop the onion and tomato into small pieces. Keep aside.
Make 2-3 small slits in the green chilli.
Cooking - Heat 1 tsp oil in a pan. Add the semolina and oats to the pan. Roast for 6-7 minutes till the semolina gives off a light fragrance. Remove and keep aside.
Add the remaining oil to the same wok. Add curry leaves, green chilli and the mustard-cumin seeds.
Once the seeds almost stop spluttering, add the onion and fry till translucent.
Add the green peas and chopped tomato ( use can also use veggies like carrots and beans ). Stir fry for 3-4 minutes.
Add all the powdered masalas and cook for another 2 minutes.
Add 3 1/2 cups of boiling water along with salt. Add the roasted semolina-oats mix into the boiling water, mix well and cook on medium flame till all water is absorbed.
Add the lemon juice/amchur.
Serve hot with a coconut chutney.
Note : One can also add a fistful of cashews/peanuts to this recipe. But I have avoided the same as it was intended to be low in calories.
But as I have turned into a great fan of whole grains these days, I could not resist adding by favorite whole grain...Aka..OATS to this recipe. Combining semolina with oats in the ratio of 1:1 makes this dish even more wholesome and appealing to weight watchers / health conscious folks. Read on for the recipe:
Preparation Time : 25 mins
Ingredients: 1 cup semolina, 1 cup oats, 1 medium sized onion, 1 green chilli, 1 sprig curry leaves, 1/4 cup green peas, 1 small tomato, 1/5 tsp garam masala powder powder, 1/5 tsp coriander powder, 1/4 tsp red chilli powder, a pinch of turmeric, 1/2 tsp kasuri methi, 1/5 tsp mustard-cumin seeds, 2 tsp ghee/oil, salt to taste, a dash of lemon/pinch of amchur (optional).
Preparation - Chop the onion and tomato into small pieces. Keep aside.
Make 2-3 small slits in the green chilli.
Cooking - Heat 1 tsp oil in a pan. Add the semolina and oats to the pan. Roast for 6-7 minutes till the semolina gives off a light fragrance. Remove and keep aside.
Add the remaining oil to the same wok. Add curry leaves, green chilli and the mustard-cumin seeds.
Once the seeds almost stop spluttering, add the onion and fry till translucent.
Add the green peas and chopped tomato ( use can also use veggies like carrots and beans ). Stir fry for 3-4 minutes.
Add all the powdered masalas and cook for another 2 minutes.
Add 3 1/2 cups of boiling water along with salt. Add the roasted semolina-oats mix into the boiling water, mix well and cook on medium flame till all water is absorbed.
Add the lemon juice/amchur.
Serve hot with a coconut chutney.
Note : One can also add a fistful of cashews/peanuts to this recipe. But I have avoided the same as it was intended to be low in calories.
