vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Oats Pan Cake

TALALELI KOLAMBI SAUTEED PRAWNS IN MAHARASHTRIAN STYLE

Talaleli Kolambi Sauteed Prawns In Maharashtrian Style

This is a delicious dry spicy dish from the Maharashtrian cuisine, prawns sautéed in a sp...

ASH GOURD DOSA

Ash Gourd Dosa

Ash gourd dosa is a tiffin recipe. The Ash Gourd is also called white gourd or winter mel...

CRISPY CHEESE BALLS

Crispy Cheese Balls

This Greek fried cheese ball recipe is really simple to prepare, in order to achieve tha...

SORREL LEAVES CHANA DAL

Sorrel Leaves Chana Dal

Sorrel leaves chana dal is dal mixed curry recipe as gongura green leafy vegetable is use...

CAPSICUM CHUTNEY

Capsicum Chutney

Capsicum chutney is a very simple and nice variation to regular chutney varieties. Slow s...

DAL SOUP

Dal Soup

Dal soup is a wholesome and healthy soup and is very simple to prepare. You can use any d...

Oats Pan Cake Recipe, jaee Meetha , How To Make Oats Pan Cake Recipe

An easy recipe with healthy whole wheat oatmeal pancakes which becomes the perfect morning breakfast.

 

Poha upma is one of the most simple and delicious breakfast made of flattened rice. Poha is also known as pohe or atukula or avil in different languages in India. PohaRead More..

About Recipe

Yavalu ragulu methai, Kaadaikkanni inippu, Joi job Misti

How to make OATS PAN CAKE

(3 ratings)
9 reviews so far
Prep time
10 mins		 Cook time
20 mins		 Total time
30 mins
OATS PAN CAKE
Author : Vahchef
Main Ingredient : Oats
Servings : 2 persons
Published date : February 27, 2019


Ingredients used in OATS PAN CAKE
• Oats(fine powder) - 1 cup.
• All purpose flour - half cup.
• Sooji rava - half cup.
• Baking powder/soda - half tea spoon.
• Sugar - 1 cup.
• Salt - to taste.
• Buttermilk - 1 cup.
• Cardamom powder - half tea spoon.
• Butter - 2-3 teaspoons.
Method:
  • Blend oats into fine powder and add all purpose flour, sooji rava, baking powder or soda.
  • Add sugar, pinch of salt and mix it well.
  • Now add buttermilk and mix well to make the batter without any lumps.
  • Make a thick batter and add cardamom powder.
  • Mix it again and pour a ladleful of batter on a hot pan and just spread it to make a thick pancake rather than a thin one.
  • Add little butter on the corners and cook on a slow flame.
  • When it changes brown in color, turn the other side also to cook.
  • Once both the sides are cooked take in a plate and serve with honey or maple syrup on it.





Cooking with images Jai madhur, Oats , Ghodi sihi





Articles


 

Poha upma is one of the most simple and delicious breakfast made of flattened rice. Poha is also known as pohe or atukula or avil in different languages in India. Poha is a popular dish from Maharashtra and western region of India. It is one of the easy to cook, nutritious snack and often eaten for breakfast or brunch or as a snack. People usually on a low calorie diet are often asked to eat poha for breakfast.
 
Pohay recipes or Pohe upma is a traditional dish of Maharashtra. Its origins are unknown. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'tarri'. Pohay with tarri is a relished snack in the Vidharbha region of Maharashtra state.
 
Pohay is made of flattened, processed rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-fatatas). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants. In Maharashtra, Kande Pohe is a classic item made with lots of onion and Pohe to makes a very tasty breakfast dish. Kande Pohe is served with hot tea. This dish is very simple, nutritious and easy to make. Even kids, adult, young, and old or just everyone love to eat.
They also add potatoes and peas to make it tastier for kids. You can also add any fresh sprouts if you want it to be nutritious. It is a part of global cuisine nowadays though it is believed to have its origin in the Indian cuisine. Poha upma is a healthy breakfast or anytime snack made out of flattened/beaten rice, groundnuts, spiced with green chilies, curry leaves and garnished with coriander leaves and lemon juice to give that extra zing of tanginess to the dish. 
 
It is fragrant and mild. Poha in its raw form feels hard. It is usually washed and drained so that it absorbs the water. It is also used to make savory dishes like potato poha, papads, poha dosa, chivda, poha ladoo etc. Poha is available in 2 varieties in the Indian grocery stores - Thick pohaand Thin poha.The Thick variety is thicker as the name indicates. The thin variety is used specifically to make "chivda".  Poha upma is made out of the thick variety of poha. Everyone has their own subtle variation of making the Atukula upma or Poha upma.
Atukulu recipes  are also very flexible in the way that they adapt to the major ingredient in the recipe. I've heard of Poha being used instead of rice in Pulihora, Curd Rice, Tomato baath, Aloo baath. Well I guess its just upto your mood and taste where you want to use them, so go on and try. Atukula upma is a very common tiffin item in Karnataka and few states of southern India. For centuries, this common food fare is a “fills the belly and wards off the hunger” kind of morning meal whether one works as a tenured servant or as a daily laborer.
This is the easiest, quickest and yummiest breakfast. Wash and soak Poha in water for 3 mins and strain the water and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies, channa dal, urad dal, peanuts, fresh curry leaves and hing.Saute till the get fried properly. Add turmeric powder, salt, chopped green chillies and onions and sauté. Saute till the onions are cooked then add the soaked poha and mix well and cook for 5 mins. Garnish with freshing chopped coriander leaves and close and for cook for another 2 mins.
 
Remove and lastly add lemon juice mix and serve hot. In the states of Karnataka and Tamil Nadu they add fresh grated coconut in the last and serve. For a different variation, coastal region of Maharashtra add sweet peas or dried shrimp in the Poha upma which is called Sode in Marathi.Some variations that you can also make are, while adding onions; you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions). Garnishing sprinkle some grated coconut or dry coconut along with coriander. Do try this yummy breakfast item and keep your family happy.

 



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Fri Dec 12 2014

Reply 0 - Replies
profile image

Dwarakamai Posted on Sat May 23 2015

I make this with other flours like buckwheat oats,quinoa flour with oats,jowar with oats.?

Reply 0 - Replies
profile image

Taniya Sharmeen Posted on Wed Jun 03 2015

????????????????????????//3???????????????????????????????????????????????????????????????????????????????????????????????????????

Reply 0 - Replies
profile image

airyfairycelt Posted on Wed Jun 17 2015

Lovely, I love oats and to not have eggs is safe.?

Reply 0 - Replies
profile image

Diomerys Ramirez Posted on Thu Jan 28 2016

I like them, thumbs up!?

Reply 0 - Replies
profile image

Arif Thameem Posted on Mon Feb 01 2016

can we substitute wheat flour for maida...?

Reply 0 - Replies
profile image

SG Posted on Thu May 19 2016

Can somebody translate the third ingredients thanks ??

Reply 0 - Replies
profile image

Barbie Again Posted on Sun Jun 05 2016

hello...can this be made with milk instead of butter milk?if not pls give a substitute for butter milk...thanks...?

Reply 0 - Replies
profile image

tanu vaghela Posted on Sun Jul 17 2016

seems good but maida...........once in a month fine I think. made n had oats n ragi malt it was so awesome that I stopped tea almost in my break fast..?

Reply 0 - Replies

 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter