Oats Khichdi is an Indian-style savory porridge packed with whole oats. vegetables and yellow moong dal. It’s a fabulous vegetarian one-pot meal cooked in a pressure cooker. Be sure to watch the video!
After a long, hard day at work, there’s nothing like relaxing on the couch at home with a big generous serving of warm khichdi, pickle, and a tablespoon of ghee drizzled on top. That’s healthy comfort food at its best.
There are different methods of making Khichdi in India ( perhaps that’s why it’s been declared our national dish ). Starting with the way it’s spelled – Khichdi, khichri, or khichuri , to the texture of the khichdi, there are many variations.
Unlike the traditional dal khichdi , rice is replaced with oats in this khichdi recipe to up the nutritional value of the dish and reduce the calorie count.
Here are some more Reasons To LOVE Oats Khichdi
- easy one-pot meal
- instant pot-friendly
- vegan and vegetarian
- perfect for toddlers and kids
- packed with protein, fiber, and vitamins
Vegetables You Can Add
Anything you fancy – carrots, beans, potatoes, cauliflower, broccoli, and peas are some great options.
In fact, green leafy vegetables such as spinach, kale, and fenugreek taste fantastic in this savory oats porridge.
Is it necessary to make oats khichdi in a pressure cooker?
The pressure cooker helps to get the perfect texture of the khichdi real fast. It also helps the lentils, oats, and vegetables cook evenly.
Using a pressure cooker simplifies the process and is highly recommended. Of course, you can use an instant pot or an electric pressure cooker for the purpose.
Serving Suggestion
Serve oats khichdi as a wholesome meal along with a cooling mint pomegranate raita or refreshing green boondi raita . If you like spices, serve khichdi with a delicious seasonal pickle, kachumber salad , or mint chutney .
The soft creaminess of the khichdi pairs well with the crunchiness of potato masala as well.
Watch Oats Khichdi Video
Oats Moong Dal Khichdi
More Khichdi Recipes
- Chana Dal Khichdi
- Sabudana Khichdi
- Urad Dal Khichdi
- Masala Khichdi
- Dalia Khichdi
- Dal Khichdi
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup whole oats
- ▢ 1 Cup yellow moong dal (dhuli moong)
- ▢ ½ Cup fine chopped onion
- ▢ ¼ Cup fine chopped tomato
- ▢ 1 Cup fine chopped spinach
- ▢ ¼ Cup fine chopped carrot
- ▢ 4 tablespoom ghee (clarified butter)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 teaspoon turmeric powder
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ 6 cup water
Instructions
- Wash and soak the dal in 2 cups of water.
- Heat ghee in a pressure cooker.
- Add cumin seeds, asafoetida and let them splutter for a few seconds.
- Next, add the chopped onion and saute for 2 – 3 minute over medium flame.
- Add the soaked dal (not the water), tomato, carrot, spinach and stir to combine. Saute for 3 – 5 minutes.
- Now, add the oast, spices, salt and 6 cups of water. Stir to mix.
- Seal the pressure cooker with a lid. Cook khichdi over low heat for 2 – 3 whistles. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Serve Oats Khichdi warm with a dollop of ghee, raita , or chutney .
Recipe Notes:
- You can use an instant pot or an electric pressure cooker as well to make this khichdi. Cooking time may vary as per the equipment.
- I have used whole oats to make this khichdi. You can use rolled oats, instant oats, or steel-cut oats for this khichdi recipe.
Nutrition
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Healthy Oats Khichdi Recipe
Equipment
- Pressure Cooker
Ingredients
- 2 Cup whole oats
- 1 Cup yellow moong dal (dhuli moong)
- ½ Cup fine chopped onion
- ¼ Cup fine chopped tomato
- 1 Cup fine chopped spinach
- ¼ Cup fine chopped carrot
- 4 tablespoom ghee (clarified butter)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon hing (asafoetida)
- 1 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon red chilli powder
- 6 cup water
Instructions
- Wash and soak the dal in 2 cups of water.
- Heat ghee in a pressure cooker.
- Add cumin seeds, asafoetida and let them splutter for a few seconds.
- Next, add the chopped onion and saute for 2 - 3 minute over medium flame.
- Add the soaked dal (not the water), tomato, carrot, spinach and stir to combine. Saute for 3 - 5 minutes.
- Now, add the oast, spices, salt and 6 cups of water. Stir to mix.
- Seal the pressure cooker with a lid. Cook khichdi over low heat for 2 - 3 whistles. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Serve Oats Khichdi warm with a dollop of ghee, raita , or chutney .
Video
Notes
- You can use an instant pot or an electric pressure cooker as well to make this khichdi. Cooking time may vary as per the equipment.
- I have used whole oats to make this khichdi. You can use rolled oats, instant oats, or steel-cut oats for this khichdi recipe.
Nutrition
Maddur Vada is a traditional South Indian snack. I am sharing a tried and tested masala vada recipe. Be sure to watch the video!
About Maddur Vada
Maddur Vada is one of the popular teatime snacks across South India.
Its origin is claimed to be in the small town of Karnataka called Maddur in the Mandya district . This town is located somewhere between Bengaluru and Mysore the two most fundamental cities of the state of Karnataka.
If you ever travel via train between Bengaluru and Mysore, Maddur Vada is a common street food you will find across all the railway stations and on street carts.
This masala vada is made with – two types of flour (rice and all-purpose), semolina (rava), onion, salt, and spices. It has a crispy, crunchy exterior and a mouth-melting texture underneath.
Medu Vada
Difference between Medu Vada and Maddur Vada
Medu Vada is a spicy and savory doughnut shape like fritter made with urad dal, onion, spices, and seasoning.
The word ‘medu’ in the Tamil language means soft and the ‘vada’ is the word for deep-fried fritters. Hence, it is called a soft deep-fried fritter (medu vada).
Whereas, Maddur Vada has its origin in Karnataka and it is not made with dal batter.
However, both are a variety of deep-fried, vegetarian South Indian Vada often enjoyed as breakfast or teatime snacks.
Watch Vada Video
Serving Suggestion
Usually, maddur vada is served as a teatime snack with a cup of masala tea or filter coffee.
Here are two of my favorite side dishes to accompany masala vada:
Green Mint Chutney
Coconut Chutney
My Tried & True Tips
Semolina: No need to use roasted semolina (rava) for this vada recipe. Fine to medium texture, non-roasted rava (suji) is perfect.
Water: While binding the dough for maddur vada, make sure to add water in small batches ( ¼ cup at a time ) to bind a non-sticky dough.
Thickness: Do not shape the vada too thick. They are slightly thicker than a mathri or thattai or nipattu. A thick vada will not turn crisp.
Frying: An authentic South Indian maddur vada is always deep-fried. Make sure the oil is preheated to the right temperature before frying the vada. Otherwise, the vada will absorb too much oil while deep-frying.
More Indian Snack Recipes
Peanut Chaat
Khasta Kachori
Sabudana Vada
Aloo Tikki Chaat
Vegetable Cutlet
Instant Rava Paniyaram
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup all purpose flour (maida)
- ▢ 1 Cup semolina (rava/suji)
- ▢ 1 Cup rice flour
- ▢ 1 Cup finely chopped onion
- ▢ 1 tablespoon grated ginger
- ▢ 1 tablespoon finely chopped green chili
- ▢ 1 tablespoon finely chopped curry leaves
- ▢ 2 tablespoon finely chopped fresh coriander
- ▢ 6 tablespoon refined oil, hot
- ▢ Salt to taste
- ▢ 1 teaspoon red chili powder
- ▢ ½ Cup water (room temperature) or as required
- ▢ Oil for deep frying
Instructions
- Mix nicely all-purpose flour, semolina, rice flour, salt, and red chili together in a bowl.
- Now add chopped onion, curry leaves, green chilli, coriander leaves, grated ginger, and mix well.
- Drizzle hot refined oil over the flour mixture and rub with your fingers to get a bread crumb like texture. Rub and mix the flour mixture using your fingers.
- Using water ¼ Cup at a time bind firm, soft, and smooth dough. Make sure not to use too much water dough should be like mathri/poori dough. Knead for 1 – 2 minutes.
- Divide the dough into gooseberry size balls of equal size. Take one ball in between your palms and flatten gently with your fingers. Keep the thickness of vada similar to mathri.
- Meanwhile, heat oil in a deep frying pan over medium heat. Once all the vada are shaped deep fry in oil in small batches. Fry till crisp and golden from both sides. Drain on an oil absorbent paper.
- Serve Maddur Vada crisp and hot with coconut chutney .
Recipe Notes:
- Adjust the amount of chilies as per personal taste preference.
- Do not substitute all-purpose flour with whole wheat flour or any other variety of flour.
- Do not use the leftover chopped onion as onion tends to release a lot of water making the vada dough sticky.
- Fine to medium coarse semolina is perfect for this vada recipe.
- You can add a pinch of asafoetida or grated coconut as well to the vada for flavor.
Nutrition
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