Refreshing Dahi Tadka Oats Recipe for a Cool and Nutritious Breakfast

Name: Refreshing Dahi Tadka Oats Recipe for a Cool and Nutritious Breakfast
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Oats (Rolled); 1 cup Milk (Whole), adjust to desired consistency; 0.25 tsp Black Pepper Powder; 0.25 tsp Salt; 3 leaf Coriander Leaves; 0.5 cup Curd / Yogurt, curd/dahi; 1 tbsp Ghee, clarified butter; 0.5 tsp Mustard Seeds (Rai), rai; 0.5 tsp Urad Dal; 1 pinch Asafoetida (Hing), hing; 3 leaf Curry Leaves; 1.5 piece Dry Red Chilli, optional

Mayuri 11 Apr 2024 Video

curd oats dahi tadka oatmeal easy recipe

19g protein 387 kcal

Jump to Recipe

Dahi tadka oats is a savoury, South-Indian style of oats. We soak rolled oats in curd with a little salt and pepper till soft and creamy, then add a tadka of ghee, rai, urad dal, curry leaves and hing on top. It is cooling, savoury and very filling.

Why you'll love this recipe:

Savoury and cooling — nice for warm mornings
Protein and good bacteria from curd
Our own Indian tadka flavour on healthy oats
Make-ahead and easy to add vegetables

What you get in every serving

If you do not like sweet breakfasts, this one is for you. One serving gives a good 19g of protein and about 5.7g of fibre for around 387 calories. The curd gives most of the protein and is also good for digestion, while the oats keep you full. It tastes like a comforting bowl of curd rice in oats form — just the kind of cooling breakfast I want on a warm Surat morning.

How I make it nicely

I soak the oats in curd and a little milk so they turn soft and creamy — overnight is best, but 30 minutes also works. The tadka is the soul of this dish. Heat the ghee well, let the rai crackle and the urad dal turn golden, then add curry leaves and hing off the flame so nothing burns. Pour it on top and mix just before eating.

Make it your own

This bowl loves vegetables — I often add chopped tomato, cucumber or grated carrot for crunch and nutrition. Use thick curd for the creamiest taste, and add a little water or milk if it becomes too thick. Add a chopped green chilli if you like more spice. A little pomegranate or fresh coriander on top makes it look lovely.

Instructions

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In a bowl, combine the rolled oats, milk, black pepper, salt, coriander leaves and curd. Mix well.
Cover and refrigerate for 4–5 hours or overnight, so the oats soften and soak up the flavours.
Check the consistency and loosen with a little more curd or milk if needed.
For the tadka, heat the ghee in a small pan over medium heat.
Add the mustard seeds and let them splutter.
Add the urad dal and sauté until golden.
Add the asafoetida, curry leaves and dry red chillies, and sauté for a few seconds until fragrant.
Pour the tadka over the soaked oats, stir gently and serve.