Oats Payasam | How to make Oats Payasam

By Vins Raj  |  14th Sep 2016  |  
5.0 from 1 review Rate It!
  • Oats Payasam, How to make Oats Payasam
Oats Payasamby Vins Raj
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

24

1





About Oats Payasam Recipe

Onam Sadhya never completes with a Payasam. This is my own recipe, prepared in a traditional way . Oats being the main ingredient, is being blended with other ingredients for a chewy and tasty dessert as a show stopper of Onam Sadhya

Oats Payasam is an authentic dish which is perfect to serve on all occasions. The Oats Payasam is delicious and has an amazing aroma. Oats Payasam by Vins Raj will help you to prepare the perfect Oats Payasam in your kitchen at home. Oats Payasam needs 15 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Oats Payasam. This makes it easy to learn how to make the delicious Oats Payasam. In case you have any questions on how to make the Oats Payasam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Vins Raj. Oats Payasam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Oats Payasam

Ingredients to make Oats Payasam

  • 1 cup oats
  • 1/2 Cup Dehusked Split green gram
  • 1/4 Cup Bengal Gram
  • 1 Cup jaggery
  • 1/2 tsp Powdered Cardamon
  • 1/4 tsp Dry ginger Powder
  • 1/2 Cup First Extract of coconut milk
  • 1 Cup Second Extract of coconut milk
  • 1 Cup third Extract of coconut milk
  • 1/4 Cup coconut pieces
  • 1 tbsp ghee

How to make Oats Payasam

  1. Dry Roast Oats in a pan on medium flame. Remove from heat when you can sense the smell of roasted oats.
  2. In the same pan add the green gram and roast. Remove from heat when it starts to change its colour. No need to roast the bengal gram.
  3. Wash green gram and bengal gram. Transfer oats, bengal gram and green gram to a pressure cooker. To it add the third cocunut milk extract and 1.5 cups of water.
  4. Cook for 2 pressure release - whistles. The grams should be cooked to al dente consistency.
  5. Meanwhile, dissolve jaggery in half cup of hot water and strain for impurities.
  6. In a pan add 1 tbsp of Ghee and add the coconut pieces. Roast till the coconut pieces change its colour. Remove from heat.
  7. In the same pan add the strained jaggery and later the cooked ingredients from the pressure cooker.
  8. Mix to blend together and at this stage add the second coconut milk extract and keep stirring. Bring to boil and keep on medium flame for 3 minutes. Before turning off the flame, mix the dry ginger powder in hot water and add to the mix.
  9. Turn off the flame and add cardamom powder, roasted coconut pieces and first extract coconut milk and give a swirl.

My Tip:

The grams can be pressure cooked while the oats in open pot method if you do not like the sticky taste. Coconut milk can be replaced with milk. I have used fresh coconut milk, readymade coconut can be used. You can adjust the quantity of ghee according to your preference.

Reviews for Oats Payasam (1)

Ayushi Prakash2 years ago

great presentation dear :)
Reply