Oats Chicken Soup/Kanji

Usually kanji play is one of the main dish in our iftar meal. Though my kids don't like it very much I make them have at least a small bowl because of its health benefits. It's supposed to give a  gentle start on your whole digestive system and keeps your body from dehydrating. Though during fasting you feel like gobbling the whole world once you break it, the moment the first few drops of water enter your throat the only thing you want to have is water. At this point kanji gives that soothing feel.
  On the first day of fasting I didn't feel like making kanji. So gave up the idea. As iftar time came closer I myself felt like having something soupy and wanted to give my kids that too.
   I was making this filling for chicken puffs and instantly thought why not make this as a base for some soup or kanji. Because not much time left it should be something which can be made quickly. So thought of oats.
   Earlier I have had oats kanji at a relatives' place for iftar. I roughly got the recipe and tried it at my home but no one liked it because the texture went wrong. So this time I thought I could try it again but in a very lesser quantity. Also browsing through internet I learned a small trick which I think helped me with the texture because its one big step in kanji making which I usually do bought totally forgot when I did my first try with oats. This time it came out really well and even my fussy eater had this for suhoor and said she liked it, that's one big compliment. So sharing it here.

INGREDIENTS:
Makes 3 Servings

1/4 Cup rolled oats
1/2 Small onion
1/2 Small tomato
1/2 Tsp ginger garlic paste
1/4 Cup chopped vegetables (mix of carrot, peas, beans)
1 Tblsp chopped coriander leaves
4 or 5 Mint leaves (optional)
1/4 Cup minced chicken (or shredded, cooked)
A pinch of fenugreek seeds
A pinch of jeera seeds
1/6 Tsp turmeric powder
1/2 Tsp chili powder
1/2 Tsp coriander powder
1/2 Tsp fennel powder
1/4 Tsp garam masala
1/4 Cup thick coconut milk (optional)
Warm water 3 to 4 cups
1 Tblsp ghee/clarified butter/olive oil (I prefer ghee)
Salt to taste

METHOD:

   Pulse the oats in a food processor/ coffee/dry grinder and break them into a coarse powder. Just few pulses and take care not to powder them fine.
  In a deep pan heat the oil or ghee and add the jeera and fenugreek to splutter. Then add finely chopped onion and fry until translucent. Then add the ginger garlic paste and fry until raw smell is gone followed by tomatoes. Once the tomatoes starts wilting add the mint leaves if using.
  Then add the chicken along with salt and fry them for 3 to 4 mins until its no more pink. If you are using cooked chicken just mix them. Now its time for all the dry spice powders. Once they start to give out the aroma add the oats and fry them for a min or two.
Now add 3 cups water and mix everything well and bring it to a boil. Reduce flame and simmer for 5 mins. Finally add coconut milk (if using) and let it heat through. Check for the consistency and salt and adjust according to taste.
I usually prefer a little watery while some like it bit thicker. The consistency can be adjusted according to personal prefer but make sure to adjsut the seasoning too. Serve hot.