Oats Chakkarai Pongal is Oats cooked in jaggery – a new beginning of healthy eating this pongal festival.
Celebrated as the harvest festival, pongal has come to symbolise the celebration of the bounty of the new crop. Similar festivals like lohri, sankranti and Bihu dot the country around this date.
While we generally make Sakkarai pongal and Ven pongal (Khara Pongal) with rice and moong Dal , this year was a successful experiment with oats for sweet version and thinai (foxtail millet) for the savoury version. We loved both of them . Sharing the oats sweet pongal now. Thanks to my Cousin-in-law for this wonderful inspiration.
Other Pongal Varieties you may like on the blog:
Thinai Khara Pongal | Foxtail Millet Pongal or Savoury porridge | How to make Thinai Ven Pongal
Thinai Pongal or Foxtail millet is a nutritious one pot meal made with foxtail millet and lentils. Makes for a hearty breakfast or brunch option, and is served with chutney and sambar
Tri-colour Quinoa Pongal | How to make Quinoa Ven Pongal
Quinoa Ven Pongal is a Gluten Free, Nutritious Pongal made with Quinoa and split green gram. Served for breakfast, brunch or dinner with Chutney or sambhar
Check out this recipe
Instant Pot Godhuma Rava Pongal
A savoury pongal (or pudding) made in Instant Pot with broken wheat grits and lentils. Served as breakfast with chutney and sambhar
Check out this recipe
Little Millet Pongal | Samai Pongal Recipe | GF Dishes
Samai or Little Millet Pongal is a quick, nutritious and filling Gluten Free breakfast or dinner made with Little Millet and Moong dal. Served hot with Chutney and / or sambhar .
Check out this recipe
Rava Pongal | Semolina Pongal | Easy Breakfast Recipe
Rava Pongal is a soft, delicious savoury pudding made with Semolina (Rava) and cooked Moong dal (lentil). Served as a breakfast or light dinner with chutney / sambhar.
Check out this recipe
Oats Ven Pongal | How to make Oats Pongal
Oats ven pongal is a deliciously healthy twist on the classic Ven Pongal. Also being diabetic friendly, this is a delicious dish for brunch or breakfast
Check out this recipe
How to make Ven Pongal | வெண் பொங்கல் | Khara Pongal recipe
Ven Pongal is a classic dish from Tamilnadu where Rice and lentils are cooked to a pudding consistency. Offered to God at temples or made for a quick breakfast too
Check out this recipe
Kalkandu Pongal | கல்கண்டு பொங்கல் | Pongal Recipes | Kalkandu Sadam
Kalkandu Pongal or Kalkandu Sadam is delicious naivedyam or prasadam made with rock candy, milk and rice. Offered to God on festival days and at temples during Pongal and other festivals.
Check out this recipe
Brown Rice Chakkara Pongal | கைக்குத்தல் அரிசி சர்க்கரை பொங்கல்
Brown Rice Chakkara Pongal is a delicious Brown Rice – Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.
Check out this recipe
Prep time – 10 mins , cook time – 30 mins , serves : 4 generously
Ingredients to make Oats Chakkara Pongal | Oats Sweet pongal :
- 1 cup Oats (200 grams – I used quick cooking Oats)
- 1/4 cup Moong Dal (split green gram)
- 3/4 cup Paagu vellam / red jaggery
- 2 tsp Ghee
- 1 pinch Cardamom powder
- 1 pinch Saffron strands
- 1 TBSP Cashew
- 1 TBSP raisins
Other Pongal Varieties you may like on the blog:
PIN FOR LATER
Method to make Oats Chakkara Pongal | Oats Sweet pongal:
- In a pan, dry toast moong dal and oats separately. Bring 3 cups of water to a rolling boil, add roasted dal and let it cook for 15 mins till soft but not mushy. Retain the Dal with the water
- Meanwhile dissolve powdered Jaggery in 3 TBSP tbsp of water and heat on medium flame to just dissolve it, no string consistency required. Cool thoroughly.
- In a third pan, bring 2 large cups of water to a boil, add roasted oats and cook for 4-6 mins till done. If you are using milk, add 4-5 tsp of milk and mix into the oats once cooked.
- Add saffron strands,cardamom poWder, cooked moong dal and boil the entire pongal for 5-6 mins. Let
it cool completely. Now add the cooked oats-Dal mixture to the syrup and mix gently. - Add ghee roasted cashew and Raisins and serve immediately.
- If reheating the next day or later, add a tsp each of ghee and milk and then micro for 1 min and serve warm. Don’t reheat directly as the sugar and Dal would burn. If no access to microwave, gently steam it for 2 mins or in a double boiler.
Oats Chakkarai Pongal | Oats Sweet Pongal
Oats in Chakkarai pongal – a new beginning of healthy eating this pongal festival.
Ingredients
- 1 cup Oats 200 grams – I used quick cooking Oats
- 1/4 cup Moong Dal split green gram
- 3/4 cup red jaggery Paagu vellam
- 2 tsp Ghee
- 1 pinch Cardamom powder
- 1 pinch Saffron strands
- 1 TBSP Cashew
- 1 TBSP raisins
Instructions
- In a pan, dry toast moong dal and oats separately. Bring 3 cups of water to a rolling boil, add roasted dal and let it cook for 15 mins till soft but not mushy. Retain the Dal with the water
- Meanwhile dissolve powdered Jaggery in 3 TBSP tbsp of water and heat on medium flame to just dissolve it, no string consistency required. Cool thoroughly.
- In a third pan, bring 2 large cups of water to a boil, add roasted oats and cook for 4-6 mins till done. If you are using milk, add 4-5 tsp of milk and mix into the oats once cooked.
- Add saffron strands,cardamom poWder, cooked moong dal and boil the entire pongal for 5-6 mins. Let it cool completely. Now add the cooked oats-Dal mixture to the syrup and mix gently.
- Add ghee roasted cashew and Raisins and serve immediately.
- If reheating the next day or later, add a tsp each of ghee and milk and then micro for 1 min and serve warm. Don’t reheat directly as the sugar and Dal would burn. If no access to microwave, gently steam it for 2 mins or in a double boiler.
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Nice use of oats and the pot looks cute :). Thanks for linking.