I eat oats for breakfast but it is not my favouritest thing in the world. Nowadays, we get a great many variations of savoury oats in India. However, I do not like to eat processed foods and so am trying recipes that I can make at home. I was actually thinking of Gokulashtami and Mosaru Avalakki, when I realised I could make oats the same way.
This thought occurred to me in the middle of my daily Surya Namaskar routine and I could not wait for the exercise regime to be over so that I could make this wonderful breakfast.
The Oats Daddojanam (as I would call in it Telugu) or Mosaru Oats (as my Kannada friends would call it) turned our exactly as I imagined them. It was savoury, spicy, and had an element of crunch from the tempering. I have already made it thrice in two weeks, so it is safe to say that I quite love it!
How to Make Oats Daddojanam, Mosaru Oats
- Cup Oats - 3/4
- Cups Dahi Perugu, Mosaru, or Yogurt - 2
- Gram Udad Dal Minapappu, or Husked Black - 1 tsp
- Gram Chana Dal Senagag Pappu, or Husked Bengal - 1 tsp
- tsp Peanuts Verusenaga - 1
- tsp Rai Avalu, or Mustard - 1/2
- Red Chillies - 2
- tbsp Oil - 1
- Leaves Curry - A Few
- Salt to Taste
- Mix the oats, yogurt, and salt.
- Set aside for 10 minutes
- In a deep ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Fry till golden brown.
- Turn off the heat,
- Add the split red chillies and curry leaves.
- Mix well.
- Add the tempering to the yogurt-soaked oats.
- Enjoy the Mosaru Oats or Oats Daddojanam as a savoury breakfast.
Use Majjiga Mirapakayalu, Mor Milagai, or Dahi Mirchi instead of red chillies in the tempering for an extra kick!