My 250th recipe, “Oats Sakkarai Pongal |Oats Sweet Pongal”, a healthy version of a classic South Indian dessert. It has been a week now since I posted my last recipe. It is probably because I was held up with conflicting thoughts. Was not sure whether to post a sweet to celebrate my 250th post or to make something healthy keeping up with the New Year. I finally came to a conclusion to make a healthy sweet. Don’t know, why I did not get this idea earlier 😉
And also my birthday and other personal works which I had to complete meant that my 1st recipe for 2016 had to wait until today 🙂 With so many birthday wishes pouring in from my blogger friends, I now realize how lucky I am to have met such lovely people. This would not have been possible if not for this blog. This gives me the right boost needed to charge me up to face the new year.
Oats is something I rarely cook with. However starting from this year, I have decided to post more recipes which are actually healthy and good for you. Hence it only made sense for me to post my first recipe using oats. With Pongal festival lingering round the corner, I got tempted to get an early taste of it. I have already posted a traditional sakkarai pongal recipe last year. A super delicious South Indian dessert flavored with jaggery, cardamom, ghee among other ingredients. It is super delicious, literally melts in your mouth and one of my favorites.
So this time around instead of using a carb loaded rice to make sakkarai pongal, I settled my mind to make it using oats. To be honest, I was little apprehensive to start with since I am not a big fan of oats. But now, after tasting it, I can confidently say that I would not have eaten oats if it was done any other way. The oats sakkarai pongal is indeed a welcome addition to my repertoire. Apart from serving as an healthy dessert, this oats sakkarai pongal can double up as a breakfast recipe as well, which is just perfect for people looking to start the day right 🙂
Oats Sakkarai Pongal
Sakkarai Pongal is a classic South Indian dessert made with rice and jaggery. This Oats Sakkarai Pongal is a healthier variation.
- Rolled Oats - 1 Cup
- Yellow Moong Dal - 1/4 Cup
- Water - 3 Cups
- Cardamom powder - 1/2 tsp
- Salta small pinch
- Jaggery - 3/4 Cup
- Ghee - 1 Tbsp
- Cashews - 10
- Raisins - 10
- First, add the rolled oats to a pan, dry roast until a nice aroma arises and transfer to a separate plate. To the same pan, add the moong dal and dry roast until a nice aroma arises.
- Add about 2 Cups of water to the pan and cook until the moong dal is done.
- Now add the rolled oats to the pan, add about 1/2 cup of water and give a quick stir. Add the cardamom powder, salt and mix well. Cook covered until the oats is fully done.
- Meanwhile, heat a separate pan with ghee, add the cashews. Fry until the cashews start to change color. Add the raisins and wait until they puff up. Keep aside.
- Also, heat a pan with the remaining 1/2 cup of water, add the jaggery and stir until it is melted. Turn off the flame. Filter using a steel mesh and keep aside.
- As soon as the oats is fully cooked, add the filtered jaggery syrup to the cooked oats. Keep stirring until the liquid evaporates and you get the correct consistency. Turn off the flame. Finally, add the cashews and raisins along with the ghee to the oats. Mix well.
- Serve hot.
- Filtering jaggery syrup before adding to oats is must. Jaggery may contain dirt.
- Dry roasting oats and moong dal is for an added flavor.
- Add as much or little water needed to cook the dal and oats and to achieve the desired consistency.