Podi Masala Oats: A Savoury Breakfast That Doesn’t Taste Like Diet Food

Plain oats can feel like a chore. Podi masala oats give that same bowl a savoury, roasted flavour that makes breakfast worth sitting down for.

This recipe uses Rapidli Karnataka Podi, a few chopped vegetables and a little ghee or oil. Cook the oats until they’re soft, then stir in the podi near the end. You get a warm bowl with plenty of flavour, without letting the powder sit on a hot, dry pan.

Podi masala oats at a glance

Serves: 2
Prep: 10 minutes
Cooking: about 12 minutes

Use plain rolled oats for the method below. Quick oats soften sooner, so follow the cooking time on their pack and check the water as you go.

Ingredients

• 1 cup plain rolled oats, about 90 g
• 2 teaspoons ghee or oil
• ½ teaspoon cumin seeds
• 1 small onion, finely chopped
• ½ cup finely diced carrot
• ¼ cup peas
• 2½ cups water, plus more if needed
• 1 tablespoon Rapidli Karnataka Podi, plus up to 1 teaspoon to taste
• 1 teaspoon lemon juice, optional
• 1 tablespoon chopped coriander
• Salt only if needed after tasting

How to make it

1. Start the vegetables. Warm the ghee or oil in a saucepan over medium heat. Add cumin and let it sizzle briefly. Stir in the onion and cook for 3 minutes, until it softens.
2. Give the carrot a head start. Add the carrot and peas. Cook for 2 minutes, stirring. Pour in the water and bring it to a gentle boil.
3. Cook the oats. Stir in the oats. Lower the heat and simmer for 6 to 8 minutes, stirring often. The oats should be soft and the carrot tender. Add a splash of water if the mixture catches or becomes too thick.
4. Add the podi. Turn the heat to low. Stir in 1 tablespoon of Karnataka Podi and cook gently for another minute. Keep the mixture moist.
5. Taste and finish. Switch off the heat. Taste before adding salt. Add the extra teaspoon of podi if you’d like a stronger flavour, then stir in coriander and optional lemon juice. Serve straight away.

When should the podi go in?

Add it once the oats and vegetables are nearly cooked. Karnataka Podi already brings roasted ingredients to the bowl. It doesn’t need a long spell on direct heat.

Mix it into the moist oats rather than sprinkling it into an empty hot pan. Our guide to when to add podi to hot food explains this timing in more detail.

Get the texture right

Oats thicken as they stand. Leave the saucepan slightly looser than you want the finished bowl. If breakfast gets delayed, stir in a little hot water before serving.

For a thicker spoonful, simmer uncovered for another minute. For a softer bowl, add water in small splashes. Don’t keep cooking until every bit of liquid disappears.

Make it fit your morning

You can swap the peas for finely chopped beans. Give firm vegetables enough time to soften before adding the podi. A fried egg alongside is an easy serving option if you eat eggs.

Start gently with the seasoning. The podi contains rock salt, and you can always add another small spoon after tasting.

Can you make it ahead?

It’s best freshly cooked, when the oats are soft and loose. If you save a portion, cool and refrigerate it promptly in a covered container. Reheat thoroughly with a splash of water, then check the seasoning.

For more everyday ways to use your pouch, visit how to use podi. Breakfast is a good place to start.