Oats Pongal is a healthy, protein-rich one-pot recipe. if you skip Asafoetida, Pongal is a great gluten-free tiffin. Healthy South Indian style Pongal Variety can be eaten for breakfast/brunch/ dinner.
WHAT KIND OF OATs SHOULD I USE FOR PONGAL?
I have used classic oatmeal. You can use any variety of oats. Depending on the variety you use adjust the cooking the time
DO I NEED THIS MUCH WATER FOR THE ven PONGAL with OAT?
The amount of water totally depends on the variety of oats you use also the consistency you prefer. adjust water accordingly.
oats TO DAL RATIO FOR ven PONGAL with oats RECIPE
Every family has its own ratio. Adjust according to your preference.
CAN I USE butter INSTEAD OF ghee?
Yes, you can use butter. For vegan Pongal, replace ghee with oil or vegan butter.
PRESSURE COOKER oats PONGAL
If you are cooking a pressure cooker ven Pongal with oats cook for 4-5 whistles. Excess water might spill out. I would recommend a 3-liter pressure cooker.
HEALTHY ONE-POT MEAL
Easy to cook Pongal is a filling meal option. Oats Pongal is a good weight loss recipe.
WHAT TASTES BEST WITH PONGAL
Pongal tastes best with gotsu, Sambar, chutney varieties and onion, tomato thokku,
Pongal recipes | bhogi recipes | kannum Pongal recipes
INSTANT POT RECIPES
Pongal varieties
Ingredients
How to make Oats ven Pongal with step-by-step pictures
First, wash and soak moong dal with enough hot water for 30 minutes
enough water
to crush
Black Pepper 1 tsp cumin seeds 1 tsp ginger 1 tsp
Pongal
1 tablespoon + 1 teaspoon ghee curry leaves few 1 teaspoon asafoetida 1/2 cup classic oatmeal 1/4 teaspoon turmeric powder
Optional
crushed black pepper
crush pepper and cumin in mortar & pestle to your desired texture
Furthermore add ginger and crush it again
turn on IP in “saute” mode Add 1 tablespoon of ghee and wait till the display shows " hot"
add cashews and roast till they turn golden brown
Press “cancel” and transfer cashews
turn on IP in “saute” mode and add crushed pepper, cumin seeds, and ginger; give a quick mix
furthermore, add curry leaves and saute for 30 seconds
Add oats and saute for 45 seconds
Furthermore add soaked moong dal and give a quick mix
add water and turmeric powder
Press “cancel” and mix well. Make sure nothing is stuck to the pan
cook for 10 minutes and do natural pressure release
turn on IP in “saute” mode
Add the required salt and mix well
Cook for 5 minutes
Add freshly crushed pepper and 1 teaspoon of ghee; mix well and cook for 3 minutes
Press “cancel” and add cashews. mix well and serve Pongal warm
