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.
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!