Oats Chakkara Pongal
by Square Meals
Added to 6 cookbooks
This recipe has been viewed 3527 times
A healthy twist to a traditional south indian recipe.
- Toast the oats for about 5 minutes, on low heat.
- Meanwhile, bring the water to a boil. Once the oats is ready, sprinkle the water over it and keep stirring.
- Keep adding the water until the oats are nicely cooked.
- In a saucepan, melt the jaggery with 1-2 tablespoons of water. Once the jaggery is completely melted, add the cooked oats and moong dal and mix well.
- Allow it to simmer for 10-12 minutes or until most of the excess water is absorbed and you are left with a nice ooey gooey mixture. Remove from the flame and keep aside.
- Heat the ghee in a small pan, add the cashews and raisins and sauté for a couple of minutes.
- Garnish the prepared pongal with the sautéed nuts and raisins.
- Serve hot.
This recipe was contributed by Square Meals on 19 Jan 2013Square Meals is a culinary journey of two friends who have known each other for more than 12 years. ...
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