Savory Oats Hash – Indian Oats Poha Upma - vegetarian recipes

Savory Oats Hash – Indian Oats Poha Upma

December 31 2015 Vegan Richa 

Savory Oats Hash – Indian Oats Poha Upma
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We love savory breakfasts. Everyday breakfasts usually are a rotation among Chickpea flour pancake -Chilla, savory cream of wheat – Upma, savory french toasts – Bread Pakora (in the book), lentil rice crepes with chutneys or leftover veggie sides – Dosa, tofu scrambles, and Poha. No one in my house likes sweet or cold breakfast. we all want something hearty and savory. So savory and hot breakfast it is. Kanda poha is usually made with thick rice flakes that are reconstituted with water to make a dry pasta-like dish. Rice flakes are not easily available in regular grocery stores, so I started making poha with oats. Old-fashioned oats are soaked and cooked just enough so they are tender but are separate grains. The dish is somewhat like spiced stir fried rice with veggies and nuts, so you can use it as a side as well with curries, chana masala etc.  The recipe works as-is using thick rice flakes as well. We often use half rice flakes and half Oats. If you have never tried oats this way, you may be surprised by how good the texture and flavor is this way. Soak them longer if you like them cooked softer. The result will be more of a scramble than separate grains. This recipe is from my cookbook Vegan Richas Indian Kitchen, which is available everywhere where books are sold. Continue reading: Savory Oats Hash – Indian Oats Poha UpmaThe post Savory Oats Hash – Indian Oats Poha Upma appeared first on Vegan Richa.

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