By Akshara
June 9, 2026
Oats Upma is a modern, nutrient-dense spin on the classic South Indian breakfast staple, swapping traditional semolina for fibre-rich rolled oats. Toasted to a nutty perfection and simmered with a vibrant medley of crunchy vegetables, it offers a beautifully fluffy texture without becoming sticky. Tempered with mustard seeds, curry leaves, and a touch of green chilli, this wholesome dish provides sustained morning energy in a single, comforting pot.
1 cup rolled oats  1 small onion, finely chopped, and 1/2 cup mixed diced vegetables  1 green chilli, slit, and 1/2 tsp grated ginger  1.5 cups warm water  For tempering: 1 tbsp oil, 1/2 tsp mustard seeds, 1 tsp split white lentils (urad dal), and a sprig of curry leaves  A squeeze of fresh lemon juice and fresh coriander for garnish
Dry roast the rolled oats in a wide pan over medium heat for 3 to 4 minutes until they turn aromatic and lightly golden, then transfer them to a plate to cool.
Heat oil in the same pan to crackle the mustard seeds, urad dal, and curry leaves, then saute the ginger, green chilli, and chopped onions until translucent.
Stir in the mixed diced vegetables and salt, cooking for 3 to 4 minutes until they are slightly tender but still retain a bright crunch.
Pour in the warm water and bring it to a boil, then lower the heat and gradually pour in the roasted oats while stirring continuously to prevent clumping.
Cover the pan with a lid and let the upma simmer on low heat for 2 to 3 minutes until the water is completely absorbed, then finish with lemon juice and coriander.