Delicious Recipes with
Saffola Oats

Nutty Oaty Panthua
90mins Recipe
Nutty Oaty Panthua
  • Chenna 300 gm
  • Sugar 2 cups
  • Water 4 cups
  • Suji ⅓ cup
  • Oats ¼ cup
  • Ghee 1 tbsp
  • Khoya ¼ cup
  • Cardamom Powder ¼ tsp
  • Ghee for frying
  1. Roast the oats over a low flame and puree to a fine powder in a mixer to make a powder.
  2. In a bowl, mash the chena and smoothen, then add in the oats powder, suji, khoya and cardamom powder and mix thoroughly.
  3. Knead the dough well till it becomes smooth. In case the dough is sticky you can add more sooji or maida till it becomes pliable.
  4. Portion the dough into 15 pieces and make balls of them.
  5. Heat the ghee over low flame. Once mildly hot add the gulab jamun to it and fry patiently till it develops an even golden brown colour.
  6. In a deep vessel add the sugar and water and bring to boil while stirring.
  7. While the chashni is hot, add the panthua to it and leave to soak for atleast an hour.
  8. Serve cold or hot to your preference along with some chashni.

Pesaruttu dosa
2mins Recipe
Pesaruttu dosa
  • 50 grams Saffola plain oats
  • 50 grams rice
  • 50 grams green moong dal
  • 1/2 teaspoon hing powder
  • 2 green chilies, finely chopped
  • an inch piece of ginger, grated
  • 100 grams of cabbage, finely chopped
  • a small bunch of coriander leaves, finely chopped
  • salt to taste
  • Saffola oil for cooking
  1. To begin making the Saffola Oats Pesarattu Recipe, we will first soak the rice, moong dal together in water for at least 3 hours. After 3 hours drain the water
  2. Blend the dal, rice, green chillies and ginger adding little water at a time to make smooth thick batter
  3. Transfer the batter into a large bowl, add in the Saffola oats, salt, hing, chopped cabbage and coriander leaves
  4. Stir well to combine the Pesarattu batter well. Check the salt levels and adjust to suit your taste
  5. Our next step is to make the Pesarattu. You will need a well-seasoned skillet
  6. Preheat the skillet on medium heat, sprinkle some water to check on the pan if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
  7. Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle
  8. Drizzle some oil in the top and the sides of the Pesarattu and allow it to cook on low to medium heat
  9. Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
  10. Once you notice brown spots and the Pesarattu is cooked, remove from the pan and serve hot. Proceed the same way with the remaining Pesarattu batter
  11. Serve the Saffola Oats Pesarattu along with jaggery and butter or along with Tomato Onion Chutney and Butter Milk

Bhappa Doi with oats and Fruits
90mins Recipe
Bhappa Doi with oats and Fruits
  • Hung Curd ½ cup
  • Condensed milk ½ cup
  • Oats ¼ cup
  • Strawberries 3 pc
  • Grapes a bunch
  1. Mix together the hung curd and condensed milk.
  2. Toast some oats on a pan till fragrant and add to the mix.
  3. Pour the mix into portioned cups or katoris.
  4. Heat water in a steamer and place the katoris in it over medium flame.
  5. Steam for 20 min and remove to cool at room temperature.
  6. Once cool, put in the fridge to set.
  7. Slice the strawberries and grapes.
  8. Serve the bhappa doi chilled garnished with sliced fruits.

Besan ke laddoo
2mins Recipe
Besan ke laddoo
  • Ghee - 2 tbsp
  • Besan - 1 cup
  • Saffola Plain oats - 1/4 cup
  • Dates paste - 1/4 cup
  • Almonds - 2 tbsp ( Chopped )
  • Pistachios - 1 tbsp ( Chopped )
  • Cardamom Powder - 1/2 tsp
  1. Heat ghee in a pan.
  2. Once the ghee is hot, add besan and fry until slightly browned.
  3. Add Saffola Plain Oats powder and fry for another minute.
  4. Remove the pan from heat.
  5. Add dates paste, almonds, pistachios and cardamom powder and mix well.
  6. Make ladoos from the mixture.

Sabudana vada
2mins Recipe
Sabudana vada
    • Sabudana – ½ cup
    • Boiled Potato – 1 cup ( Grated )
    • Roasted peanuts - 2 tbsp ( Crushed )
    • Fresh coriander – 2 tbsp ( Chopped )
    • Green chilli – 1 tsp ( Chopped )
    • Palak – ½ cup ( Chopped )
    • Salt to taste
    • Saffola Plain Oats – 2 tbsp ( Powdered )
    • Saffola Active Oil for Brushing
  1. Drain the water and add the sabudana in a bowl.
  2. Add potato, peanuts, coriander, chilli, palak, salt and Saffola plain Oats powder.
  3. Mix everything well.
  4. Pre heat the oven to 200 degrees C.
  5. Make small patties from the sabudana mixture and line them on a baking tray.
  6. Brush lightly with Saffola Active Oil.
  7. Bake for 20 minutes and then flip the vada.
  8. Bake for another 10 minutes.
  9. Serve hot with coriander chutney.

Red rice oats idli
2mins Recipe
Red rice oats idli
  • Red Rice - 2 cups
  • Urad Dal - 1 cup
  • Saffola Plain Oats - 1 cup
  • Baking Soda - 1/4 tsp
  • Salt - 1 tsp
  1. Soak Red rice and urad dal in enough water for 4-5 hours.
  2. Drain the water and grind the rice and dal mixture until smooth.
  3. Add Saffola Plain oats and leave the batter to ferment overnight in a warm place.
  4. Add baking soda and salt and mix well.
  5. Grease the idli moulds and pour the batter in the moulds.
  6. Steam the idli for 10-12 minutes.
  7. Serve hot with chutney.

Oats Vada
1455mins Recipe
Oats Vada
  • Urad Dal 1 cup
  • Oats ¼ cup
  • Ice cold water
  • Pepper ½ tsp
  • Green chillies 2
  • Chopped onion 4 tbsp
  • Curry leaves 1 sprig
  • Fine chopped ginger 1 tsp
  • Oil for deep frying
  • Banana leaf or butter paper
  1. Begin by soaking the urad dal for atleast 4 hours
  2. Puree in a blender using ice water as and when required to smooth and light consistency. Check the consistency using a floating test.
  3. Next add in all the other ingredients.
  4. OIl a butter paper or banana leaf and your hands well. Shape into a vada.
  5. Heat oil in a Kadhai to fry. Add in the moulded vada and fryat medium temperature till the colour is brown. Strain excess oil over a paper.
  6. Serve with sambar and coconut chutney.

Oats Podi
40mins Recipe
Oats Podi
  • Brown Garlic 25gm
  • Byadgi Chilli 10gm
  • Oats             50gm
  • Urad Dal       95gm
  • Mustard Seeds  3gm
  • Hing               2gm
  • Refined OIl    10gm
  • Dal Chana     8gm
  • Curry Leaf    5gm
  • Salt      3gm
  1. Begin by heating oil in a deep kadhai, and roast all the ingredients, one by one except hing and brown garlic in oil till fragrant and dry.
  2. Cool the ingredients down and put all except oats in a blender and grind to a coarse powder. Hand pound the oats and mix the blend well.
  3. Adjust seasoning if necessary.

Oats Upma
30mins Recipe
Oats Upma
  • Semolina 1 tsp
  • Oats ¼ cup
  • Oil 2 tbsp
  • Mustard seeds ½ tsp
  • Urad dal 1 tsp
  • Fried peanuts 2 tbsp
  • Curry leaves 2 tsp
  • Hing 2 tsp
  • Chopped onion 2 tsp
  • Green chilli 1 slit
  • Ginger ½ tspn
  • Water 2 ½ cup
  • Ghee 2tspn g
  • Lemon juice ½
  1. Begin by toasting the semolina and oats in a pan. Toast on a low temperature till the semloina begins to look dry and is fragrant. Avoid getting any colour on the the semolina. Keep aside to cool.
  2. Heat oil in a pan, add in the urad dal and mustard seeds, as the seeds splutter, add in the chopped onion, green chilli, hing and ginger. Saute this for 1 min and add in the toasted semolina and oats.
  3. Add in the water and cook till it gets thick. Finish with some lemon juice and fried peanuts and serve hot.



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