🥣 Ingredients (1 serving)
- Rolled oats – ½ cup
- Water or buttermilk (chaas) – ¾ cup (adjust for texture)
- Curd (yogurt) – 2 tbsp (optional, for tang)
- Onion (pyaaz) – 2 tbsp, finely chopped
- Cucumber – 2 tbsp, finely chopped
- Green chilli – ½ tsp, finely chopped (optional)
- Salt – to taste
- Lemon juice – ½ tsp
- Fresh coriander – 1 tbsp, chopped
Tempering (Tadka):
- Ghee – 1 tsp
- Mustard seeds (rai) – ½ tsp
- Curry leaves (kadi patta) – 5–6 leaves
- Optional: a pinch of hing (asafoetida)
👩🍳 Method
- Soak the oats:
- In a bowl, mix rolled oats with water (or chaas) and a little salt.
- Cover and refrigerate overnight (or at least 4–6 hours).
- Prepare tempering:
- In a small pan, heat ghee.
- Add mustard seeds; let them crackle.
- Add curry leaves (and hing, if using). Turn off heat.
- Combine:
- Take the soaked oats from the fridge.
- Add chopped onion, cucumber, green chilli, and coriander.
- Mix in the tadka (tempering).
- Add lemon juice and adjust salt.
- Serve:
- Eat cold (like a refreshing chaas-oats salad) or slightly warm it if you prefer.
💡 Tips & Variations
- Add grated carrot, tomato, or boiled corn for more texture.
- For protein, mix in a spoon of roasted chana powder or curd.
- You can replace ghee with sesame oil for a South Indian twist.
- Top with roasted peanuts or seeds if you want crunch (even though you’re skipping nuts).