Savory Steamed Oat and Vegetable Balls (Oats Veg Kozhukattai)

25 minutes

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Savory Steamed Oat and Vegetable Balls (Oats Veg Kozhukattai) - Plattershare - Recipes, food stories and food lovers

4.67 from 6 votes
Indian

About Savory Steamed Oat and Vegetable Balls (Oats Veg Kozhukattai)

Craving a light yet satisfying meal that bursts with flavor? These savory Steamed Oat and Vegetable Balls (Oats Veg Kozhukattai) are a healthy and delicious way to enjoy a fiber-rich breakfast, dinner, or snack any time of day.
Packed with nutritious oats and your favorite veggies like peas, carrots, or bell peppers, this incredibly versatile recipe is a breeze to make. The aromatic tempering of mustard seeds and green chilies adds a wonderful depth of flavor.
These no-onion, no-garlic steamed balls offer a guilt-free indulgence, perfect for those seeking a light and flavorful meal.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories806 kcal
Serves3
Served AsBreakfastDinnerSnacks
Recipe TasteCrunchySaltySpicy

Ingredients
 

Dry Ingredients

Vegetables and Aromatics

  • 1 cup Carrot grated
  • 1/2 cup Peas green, optional
  • 1/2 cup Bell Peppers finely chopped, optional
  • 1/2 cup Cabbage finely chopped, optional
  • 1 Tbsp Chilies finely chopped, green
  • 1 Tbsp Ginger finely chopped, optional
  • 1/4 cup Coriander chopped

For Tempering

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Instructions
 

  • Dry roast the rolled oats in a pan over medium heat until fragrant. This enhances their nutty flavor. Transfer the toasted oats to a blender or food processor and grind them into a coarse powder. Set aside.
  • Grate the carrot. Finely chop any other vegetables you are using, such as peas, bell pepper, or cabbage.
  • Heat the oil in a pan over medium heat. Add the mustard seeds and urad dal (if using). Let them splutter. This tempering process infuses the oil with flavor. Add the green chilies and ginger (if using) and sauté for a few seconds until fragrant.
    Savory Steamed Oat and Vegetable Balls (Oats Veg Kozhukattai) - Plattershare - Recipes, food stories and food lovers
  • Add the grated carrot and other chopped vegetables to the pan. Sauté for a minute until slightly softened. Season with salt.
    Savory Steamed Oat and Vegetable Balls (Oats Veg Kozhukattai) - Plattershare - Recipes, food stories and food lovers
  • Add the oat powder to the pan and stir well to combine with the vegetables. Pour in 2 cups of water and stir continuously. The mixture will thicken quickly.
  • Remove the pan from the heat and let the mixture cool slightly. Lightly grease your hands with oil. Shape the oat and vegetable mixture into small balls.
  • Steam the oat balls for 15 minutes until cooked through. They will become firm and bouncy. Serve hot with your favorite chutney.

Recipe Notes

Good To Know

  • For enhanced flavor and texture, lightly toast the oats in a dry pan until they turn golden before grinding or mixing. This brings out their nutty aroma and prevents sogginess in the final balls.
  • If you prefer a softer interior, add a small amount of grated coconut or a tablespoon of yogurt to the vegetable mixture before shaping the balls. This keeps them moist and adds subtle richness.
  • To make these balls more protein-rich, stir in some cooked moong dal or finely crumbled paneer along with the vegetables. This is ideal for a more filling breakfast or post-workout snack.
  • Leftover steamed balls can be sliced and pan-fried with a sprinkle of chaat masala for a crispy, flavorful twist the next day.

Expert Tips

  • Experiment with different vegetables like grated carrots, zucchini, or finely chopped spinach to add variety and nutrients.
  • For a festive touch, roll the finished balls in chopped nuts, sesame seeds, or desiccated coconut before serving.
  • Don't overmix the mixture, as this can make the balls dense. Combine the ingredients until just blended.

Storage Instructions

  • Store leftover vegetable balls in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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4.67 from 6 votes

Recipe Nutrition

Calories: 806kcalCarbohydrates: 37gProtein: 9gFat: 70gSaturated Fat: 10gPolyunsaturated Fat: 18gMonounsaturated Fat: 36gSodium: 1140mgFiber: 6gSugar: 1g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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