Spicy Oats Dumpling Recipe – Quick Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Oats Dumpling Recipe – Quick Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack that isn’t deep-fried. I stumbled upon this Spicy Oats Dumpling recipe a while back, and it’s become a total go-to. It’s got that lovely Indian spice kick, a surprisingly delightful texture, and it’s way healthier than most street food options. Seriously, you won’t believe how good these are!

Why You’ll Love This Recipe

These aren’t your average dumplings. They’re packed with flavour, super easy to make (ready in under 20 minutes!), and a fantastic way to sneak in some extra oats into your diet. Plus, the spicy tempering gives them a real zing that’s incredibly addictive. They’re perfect for a quick evening snack, a light lunch, or even as a party appetizer.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious dumplings:

• 1 cup Quick Oats (approx. 150g)
• 2 Red Chillies (adjust to your spice preference!)
• 1 sprig Curry Leaves
• 5 Coconut pieces (fresh or desiccated)
• 0.5 tsp Mustard Seeds
• 2 tsp Urad Dal (split black lentils)
• 2 tsp Chana Dal (split chickpeas)
• 2-3 pinches Hing (asafoetida)
• Salt to taste
• Water as needed (about ½ – ¾ cup)
• 1 tsp Oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Quick Oats: I love using quick oats here because they bind really well and give the dumplings a lovely soft texture. They’re a much healthier alternative to using maida (all-purpose flour) which is often used in traditional Indian snacks.
• Tempering Spices: The mustard seeds, urad dal, and chana dal are the heart of the flavour. Feel free to adjust the amounts to your liking. In some regions, people also add a pinch of cumin seeds to the tempering for extra aroma.
• Hing (Asafoetida): Don’t skip the hing! It adds a unique, savoury flavour that’s essential to Indian cooking. It can be a little strong, so start with a small pinch and add more to taste. You can find it at most Indian grocery stores, or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the quick oats in a kadai (wok) or frying pan over medium heat for 3-5 minutes. This brings out their nutty aroma and makes them even more flavourful. Keep stirring so they don’t burn! Once roasted, coarsely grind them in a mixer or food processor. Don’t over-grind – you want some texture. Transfer the ground oats to a large bowl.
2. Now, heat the oil in the same kadai. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Sauté until the dals turn golden brown – this usually takes about a minute or two.
3. Next, add the red chillies (broken into pieces) and curry leaves. Fry for a few seconds until the curry leaves are crisp and fragrant. Finally, add the hing and fry for another 30 seconds. Be careful not to burn the hing, it gets bitter quickly!
4. Pour this lovely tempering over the ground oats. Add the coconut pieces and mix everything together really well.
5. Now for the dough! Add salt to the oat mixture and gradually add water, a little at a time, kneading it into a chapati-like dough. It shouldn’t be too sticky or too dry.
6. Shape the dough into small balls or dumplings – about 1 inch in diameter.
7. Finally, steam the dumplings in an idli pot (or a steamer) for 8-10 minutes, or until they are firm to the touch.

Expert Tips

• Don’t skip the roasting step for the oats – it really makes a difference in the flavour!
• Make sure your kadai is hot enough before adding the mustard seeds, otherwise they won’t splutter.
• If you don’t have an idli pot, you can use a regular steamer. Just make sure to grease the steamer plates well to prevent the dumplings from sticking.

Variations

• My family loves to add a little grated ginger to the tempering for an extra layer of flavour.
• For a more colourful version, add some finely chopped coriander leaves to the dough.
• My friend Priya adds a pinch of turmeric powder to the dough for a beautiful golden hue and added health benefits.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your hing doesn’t contain any hidden animal products (some brands might add a binding agent).

Gluten-Free Notes

These dumplings are naturally gluten-free as long as you use certified gluten-free oats. Oats can sometimes be processed in facilities that also handle wheat, so it’s important to check the packaging.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 1, or remove the seeds before adding them.
• Medium: Use 2 red chillies as per the recipe.
• Hot: Add an extra red chilli, or use a hotter variety of chilli. You can also add a pinch of chilli powder to the dough.

Festival Adaptations

These are a fantastic Navratri or fasting-friendly option! Oats are generally allowed during fasting periods, and the spices add a lot of flavour without using onion or garlic.

Serving Suggestions

Serve these spicy oats dumplings hot with a dollop of coconut chutney. They’re also delicious on their own, or with a side of yogurt. I sometimes enjoy them with a cup of masala chai for the perfect afternoon treat.

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a little water.

FAQs

Q: What type of oats work best for this recipe?

A: Quick oats are ideal! They bind well and give a soft texture. Rolled oats can be used in a pinch, but you might need to add a little more water.

Q: Can I make these dumplings ahead of time?

A: Yes, you can! You can make the dumplings and store them in the refrigerator for up to 24 hours before steaming.

Q: How can I adjust the spice level?

A: Easily! Reduce or increase the number of red chillies, or add a pinch of chilli powder.

Q: What is Hing and where can I find it?

A: Hing (asafoetida) is a pungent spice used in Indian cooking. It adds a unique savoury flavour. You can find it at most Indian grocery stores or online.

Q: Can I bake these dumplings instead of steaming?

A: While steaming is the preferred method, you can bake them. Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, or until golden brown. However, they won’t be as soft and fluffy as steamed dumplings.