Oats Pongal (oat And Lentil Porridge)
Pongal is to the South Indians what Khichidi is to the North of India. Though Pongal has a tempering quite strong and spicy at times and is had with chutney and sambar. I had pongal for the first time when I joined IIT Madras for my PhD. I fell in love with the dish and knew I wanted to have it every day. It was also tempting because Pongal was served with vada. But the fact that khichidi and pongal have rice in it turned me off after a point because I was scared of weight gain. With the latest craze over oats I thought Pongal could be made with oats for a healthier version. I also saw it in markets branded by Saffola and I knew my prayers had been answered. It tastes just like rice but is still not rice. I have used a simple tempering for my baby was having it too. You could make it spicier by adding ginger and green chilies, whole peppers and other spices of your choice.