Instant Masala Rolled Oats in Kettle :

If you are living in a hostel, PG or with limited access to the main kitchen, it is an awesome idea to keep some ready mixes with one small kettle, as an alternate choice to mess food.

Here, I have used Rolled oats with south Indian masala to give homely Sambar taste, as well as Rolled oats to give chewy texture, alternate to rice. Rice needs little longer time to cook, when compared to Rolled oats. when you have an instant mix ready, it is really quick, easy, filling, fibre rich and delicious choice of meal. 

Ready mix can be stored at room temperature up to a month.

Cooking time – 5 minutes and standing time :5 minutes.

How I made:

Rolled oats – 1 cup

Ghee/ oil – 1 tablespoon

Mustard – 1tsp

Urad dal – 1 tsp

Chana dal -1 tsp

Cashew pieces – 1 tablespoon

Curry leaves – 1 spring (chopped)

Turmeric – ½ tsp

Sambar powder – 1 tsp (as needed)

Tamarind powder – ½ tsp (as needed)


Jaggery – 1 tsp (as needed)


-Take one tawa, heat ghee or oil, splutter mustard, fry urad dal, chana dal, fry until it starts to change colour.

-Add cashew pieces, fry for a while. Next, add chopped curry leaves toss until crispy.

-Now add Rolled oats fry for 2 to 3 minutes in low fire. Add turmeric, sambar powder, tamarind powder, salt, jaggery and mix everything until oats absorbs all the masalas.

-Switch off the gas, cool the mixture and keep it in an airtight container. Stays good for more than one month.

How to Cook:

-Take required amount of oats.

If Masala oats – 1 cup

Water – 1 ¼ cup

Boil water in  a kettle, add oats, cook without the lid, until water absorbs, now close the lid, and leave it for 5 minutes. It is such a simple and delicious choice.


Instant Pongal in Kettle:

Living away from home can be difficult at times, especially when you are unwell and want to really have a simple homecooked meal. This same situation was the reason behind my experiments in Kettle cooking. Bought a new Morphy Richards Insta Cook Noodle/Pasta and Beverage Maker Electric Kettle( 1 lit) and started my journey to make south Indian comfort meal.

Tried all these for my daughters who will use these premixes and use this kettle in their Hostel.

At first tried my daughter’s favourite comfort meal “Pongal Premix”

For Instant Pongal Mix : I took

Moong dal – 1 cup

Rice – 1 ½ cup

For seasoning: Ghee, mustard, cumin, hing, chopped curry leaves , chopped green chillies, ginger juveniles ,turmeric and pepper powder.

How to make: Take one kadai, add ghee, splutter mustard, cumin, hing, curry leaves ,green chillies ,ginger ,turmeric and fry nicely. Lastly add Pepper powder.

-Now add Moong dal and fry for two minutes. Then add rice, switch off the gas and mix everything nicely for 2 more minutes.

-Cool the mixture, pack it in an airtight container or in a zip lock bag.

Cooking Process:

-Take one and half cup of water, add half cup of Pongal premix and required salt and soak it in a kettle for 10 – 20 minutes.

-Switch on the kettle (Boil mode). It would turn off automatically within 2 ½ minutes if lid is on. Keep as it is for 5 to 10 minutes.

– once again switch on and repeat the procedure for once or twice by checking the doneness as well as water.

-After taking out the Pongal, pour some water for the used kettle to soak in, before you start eating.

-In this way, by the time you finish your eating, kettle will be ready for washing. You can use liquid dish washing soap and nonabrasive scrubber to clean inside. Take care of the outside base (no water should enter)

Note: Here, I have not used any coconut.

It’s ready and you can now enjoy your rice meal hot!