I may be slightly obsessed with oats, considering the inundation of oat-based recipes lately; but busy schedules, sensitive stomachs and health considerations have forced me to approach healthier options, and which are less time consuming.
This recipe is a sort of random concoction, after many trials and errors. It is also an effort to please the Indian palettes, as I had a dining room filled with elders, and a few with diabetes (cancelling out my favourite pancakes!). And after a point, the usual poha and upma tend to utterly bore you!
This batter has a consistency somewhere between the batter of a pancake and that of a moong dal chilla. You can whip up this batter the night before and leave it in the fridge, loosen it up with some water and start making breakfast right away.
The grated carrots, onions and spring onions add to the colour, along with the Indian spices. The tadka is fragrant and delicious. You can serve this with some green coriander chutney, south Indian coconut chutney or have it with some hot sauce like Cholula like I do!