Oats Kanji Recipe
Ingredients:
Rolled oats – 2 tablespoons (approx. 15g)
Water – 1.5 cups
Low-fat curd – 2 tablespoons (optional)
Cumin seeds – 1/4 teaspoon
Curry leaves – 4 to 5
Grated ginger – 1/2 teaspoon
Rock salt or regular salt – as per taste
Black pepper – a pinch
Mustard seeds – 1/4 teaspoon (optional)
Hing – a pinch
Fresh coriander leaves – 1 teaspoon, chopped
Preparation Method:
1. Dry roast the oats in a pan on low heat for about 2–3 minutes, until they turn slightly golden and release a mild nutty aroma.
2. In another saucepan, add the roasted oats along with 1.5 cups of water. Cook over low heat for 5–6 minutes while stirring to prevent lumps.
3. Once the oats are soft and cooked well, turn off the heat and allow the mixture to cool down slightly.
4. If you’re using curd, whisk it well and mix it into the lukewarm oats (avoid adding curd if consuming at night or if you’re lactose intolerant).
5. For tempering, heat 1/2 teaspoon of oil or ghee in a small pan. Add mustard seeds, cumin seeds, curry leaves, grated ginger, and a pinch of asafoetida. Sauté for a few seconds.
6. Pour this tempering into the cooked oats mixture and stir well.
7. Add salt and black pepper to taste.
8. Garnish with chopped coriander leaves and serve warm.