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Rolled Oats Pongal

Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil "pongal" " means to " boil over " or "spill over".

There are two varieties of pongal, Sakkarai Pongal which is a sweet, and Venn Pongal, made from clarified butter. The word pongal generally refers to spicy pongal, and is a common breakfast food in south Indian states.

Rolled Oats Pongal brings a very nutritious touch to this popular breakfast food.

Recipe By: Chef Babita


Rolled oats
100 g
Moong dal (split)
50 g
Desi ghee
50 g
Cashews (broken)
25 g
Ginger (chopped)
10 g
Black peppercorn (crushed)
10 g
Curry leaves
5 g
To taste
a pinch



Wash and drain the moong dal. Cook in a pressure cooker with 1 cup water.


Heat 2 tbsp ghee in a pan and roast the oats till they are slightly toasted.


Add 1/2 cup water and cook the oats. Keep stirring continuously while the oats are cooking.


Add the cooked moong dal and salt to the oats and mix properly. Keep cooking on low heat till a thick consistency is achieved.


Heat the remaining ghee in a pan and add hing, ginger, cashews, crushed peppercorn and curry leaves.


Add this tadka to the pan and mix well.


Serve hot.