A breakfast that actually keeps you full. We give the classic upma a modern twist by swapping rava for rolled oats — same comforting flavours, same satisfying texture, but lighter and quicker to make. The Ember Cast Iron Dutch Oven distributes heat evenly so the oats cook through without turning mushy or sticking to the bottom. Ten minutes from start to bowl.
Prep time: 10 mins
Cook time: 15 mins
Total time: 20-25 mins
Serves: 3-4
Ingredients for the Oats
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1 cup Rolled oats
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1 ¾ cups Water
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Salt to taste
Ingredients for the Oats Upma
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2 tbsp oil or Ghee
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1 tsp Mustard seeds
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1 tsp Cumin seeds
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1 Sprig of curry leaves
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2 Dry red chillies
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6-8 Cashews (optional)
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1 medium Onion, finely chopped
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1 Green chilli, finely chopped
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1 ½ tsp Ginger, finely grated
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½ cup Carrots, finely diced
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½ cup Green peas, fresh or frozen
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¼ cup Capsicum, finely diced
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1 small Tomato, finely chopped
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½ tsp Turmeric powder
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Salt to taste
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Juice of half a lemon
For Garnish
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Fresh coriander, finely chopped
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Grated coconut, fresh
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Lemon wedge
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A drizzle of ghee
Method
Step 1
Dry roast the rolled oats in the Ember Cast Iron Dutch Oven on medium flame for 3 to 4 minutes, stirring continuously, until they turn slightly golden and nutty in aroma. Remove and keep aside. This step removes the raw taste from the oats and adds a toasted depth to the final dish.
Step 2
In the same pot, heat oil or ghee on medium flame. Add the mustard seeds and let them splutter. Add the cumin seeds, curry leaves, dry red chillies and cashews. Let them sizzle for 20-30 seconds until aromatic and golden in colour.
Step 3
Add the chopped onion and green chilli. Saute it for 3 to 4 minutes until the onion turns soft and translucent.
Step 4
Add the grated ginger and sauté for 30 seconds until fragrant.
Step 5
Add the diced carrots, green peas, and capsicum. Stir well and cook for 3 to 4 minutes until the vegetables soften slightly.
Step 6
Add the chopped tomato and turmeric powder. Cook for 2 minutes until the tomato softens and combines with the vegetables.
Step 7
Pour in water and bring it to a gentle boil on medium-high heat. Adjust salt to taste.
Step 8
Once the water comes to a boil, add the toasted oats and stir well to combine evenly. Reduce the flame to low and cook for 2 to 3 minutes, stirring occasionally, until the oats absorb the liquid and turn soft, fluffy, and moist without becoming mushy.
Step 9
Turn off the flame, squeeze in the lemon juice, cover with the lid, and let the upma rest for 2 minutes. Fluff gently with a spatula or fork before serving.
Step 10
Serve hot directly from the Ember Cast Iron Dutch Oven, garnished with fresh coriander, grated coconut, a lemon wedge, and a drizzle of ghee.
Note:
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Always use rolled oats instead of instant oats for the best texture.
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The oats continue absorbing moisture even after the flame is turned off because of the heat retention of cast iron.
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Avoid overcooking after adding oats, or the upma may turn dense and sticky.
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Cashews add richness and crunch, making the upma feel more complete and restaurant-style.