Oats Carrot Dumpling Recipe – Quick Indian Steamed Snack

Last Updated on 4 months by Neha Deshmukh

Oats Carrot Dumpling Recipe – Quick Indian Steamed Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, healthy, and delicious snacks. Especially ones that feel a little bit special. Well, let me share my go-to: these Oats Carrot Dumplings! They’re a delightful Indian-inspired treat that’s surprisingly easy to whip up, and they’re perfect for a quick breakfast, afternoon tea, or even a light dinner. I first made these when I was craving something savory and comforting, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These dumplings are a winner for so many reasons! They’re packed with goodness from oats and carrots, super soft and fluffy, and ready in under 30 minutes. Plus, they’re a fantastic way to sneak in some extra veggies – even picky eaters love them! They’re also incredibly versatile; you can easily adjust the spice level and add different vegetables to suit your taste. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these yummy dumplings:

• 1 cup Quick Cooking Oats (approx. 150g)
• ½ cup Onion, finely chopped (approx. 75g)
• 1 Green chilli, finely chopped (adjust to your spice preference)
• ¼ cup Grated carrot (approx. 30g)
• ¼ cup Grated coconut (approx. 30g)
• Salt, as needed
• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• A pinch of Hing (asafoetida)
• A sprig of Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Quick Cooking Oats: These are key for the right texture. Rolled oats will work in a pinch, but you’ll need to grind them a bit finer.
• Urad Dal: Urad dal adds a lovely nutty flavor. If you can’t find it, you can substitute with chana dal (split chickpeas), though the flavor will be slightly different. In some regions, people also use toor dal (split pigeon peas) for a different texture.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. It has a strong smell, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Coconut: I love using fresh grated coconut for the best flavor, but desiccated coconut works perfectly well too. If using desiccated, you might want to add a tablespoon of warm water to rehydrate it slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those oats ready. Dry roast the oats in a pan for 2-3 minutes over medium heat until they become fragrant. This really enhances their flavor! Let them cool slightly, then coarsely grind them. You don’t want a super fine powder, just broken down a bit.
2. Now, prep your veggies. Grate the carrots and finely chop the onions and green chillies. Having everything ready to go makes the cooking process so much smoother.
3. Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s how you know they’re ready! Then, add the urad dal, hing, and curry leaves. Sauté until the dal turns golden brown.
4. Add the chopped onions and sauté until they become translucent. This usually takes about 3-4 minutes.
5. Mix in the green chillies and grated carrot. Sauté for another 2-3 minutes, until the carrot softens slightly.
6. Add the grated coconut and sauté for another 30 seconds. Just enough to warm it through.
7. Now, it’s time to bring it all together! Stir in the ground oats, ½ cup of water (approx. 120ml), and salt. Cook for 1-2 minutes, stirring constantly, until the mixture starts to come together. Remove from the heat and let it cool slightly.
8. Once the mixture is cool enough to handle, shape it into oval dumplings. Wetting your hands slightly will prevent the mixture from sticking.
9. Finally, steam the dumplings in a steamer or idli cooker for 10 minutes. They’re done when they feel firm to the touch.

Expert Tips

• Don’t overcook the oats while roasting, or they’ll become bitter.
• Make sure the mixture isn’t too wet, or the dumplings will fall apart. If it is, add a tablespoon of oats at a time until it reaches the right consistency.
• Greasing the steamer plates lightly will prevent the dumplings from sticking.

Variations

• My friend Priya loves adding a handful of chopped spinach to the mixture for an extra boost of nutrients.
• For a bit of sweetness, try adding a tablespoon of grated beetroot.
• My family loves a little ginger-garlic paste in the tempering for extra flavor.

Vegan Adaptation

This recipe is naturally vegetarian! To make it fully vegan, just ensure your hing (asafoetida) doesn’t contain any dairy-derived ingredients (some brands do).

Gluten-Free Confirmation

These dumplings are naturally gluten-free, as oats are gluten-free (though always check the packaging to ensure they’ve been processed in a gluten-free facility if you have a severe allergy).

Spice Level Adjustment

• Mild: Use just ½ a green chilli, or remove the seeds.
• Medium: Use 1 green chilli, as per the recipe.
• Spicy: Add 1-2 more green chillies, or a pinch of red chilli powder.

Festival Adaptation

These dumplings make a wonderful addition to festive breakfasts or snacks during Ganesh Chaturthi or Diwali. They’re light, flavorful, and perfect for sharing with family and friends.

Serving Suggestions

Serve these hot with your favorite chutney! Tomato chutney is a classic pairing, but coconut chutney, mint-coriander chutney, or even a simple yogurt dip would be delicious.

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a splash of water.

FAQs

What is the best way to grind the oats for this recipe?

You can use a blender or a food processor. Pulse a few times until the oats are coarsely ground. You don’t want a fine powder!

Can I make these dumplings ahead of time and freeze them?

Yes! Shape the dumplings and place them on a baking sheet lined with parchment paper. Freeze for about an hour, then transfer them to a freezer bag. Steam them directly from frozen, adding a couple of extra minutes to the cooking time.

What other vegetables can I add to the dumpling mixture?

Feel free to experiment! Peas, beans, corn, or finely chopped capsicum would all be great additions.

What is hing and where can I find it?

Hing, also known as asafoetida, is a resin with a pungent smell. It adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.

Can I cook these dumplings in a microwave instead of steaming?

While steaming is the preferred method, you can microwave them in a microwave-safe bowl with a couple of tablespoons of water for 2-3 minutes. However, they won’t be as fluffy.

What is a good chutney pairing for these dumplings?

Tomato chutney is a classic! But coconut chutney, mint-coriander chutney, or even a simple yogurt dip would be delicious.