Spicy Oats Kozhukattai brings together the best of traditional cooking and modern health trends. I love how this recipe transforms simple oats into something so special and satisfying. These little steamed balls might look humble, but they pack amazing flavors. The combination of oats and rice flour creates the perfect texture – soft yet firm enough to hold their shape. When you bite into one, you’ll taste the nuttiness of oats mixed with coconut, all brought together by that gorgeous spicy tempering.
About the Recipe
You should without a doubt try this recipe if you’re looking for a healthier version of traditional kozhukattai. Oats bring extra nutrition and a lovely nutty flavor that pairs beautifully with the coconut. The steaming method keeps everything light and digestible. What makes this special is the tempering – those mustard seeds crackling in hot oil create such wonderful aromas. The black pepper adds just the right amount of heat, while curry leaves bring that authentic South Indian touch. It’s comfort food that doesn’t make you feel heavy.
Why You’ll Love This Recipe
First, it’s surprisingly simple to make once you get the hang of it. The dough comes together easily, and shaping the balls is almost therapeutic. You’ll love how your kitchen smells when you’re tempering the spices – it’s pure magic. These kozhukattai have the perfect balance of textures and flavors. The oats make them more filling than regular versions, so a few pieces really satisfy your hunger. They’re also great for kids who might not usually eat oats. Plus, you can make them ahead and just do the tempering when you’re ready to serve.
Cooking Tips
Crush your oats to a fine powder for the smoothest texture – a food processor works perfectly. Add the hot water gradually while mixing to avoid lumps. The dough should be soft but not sticky. Keep steamed balls covered to prevent them from drying out. When tempering, let the mustard seeds splutter completely before adding onions. Don’t skip the curry leaves – they add incredible flavor.
Serving and Storing Suggestions
This recipe serves 2-3 people and takes about 45 minutes total. Serve hot as an evening snack with tea or coffee. Store leftover steamed balls in the fridge for up to 2 days. You can reheat them by steaming for 2-3 minutes or microwave briefly. The tempering is best done fresh each time for maximum flavor.
Similar Recipes
- Traditional Rice Kozhukattai
- Vegetable Upma
- Rava Idli
- Quinoa Kozhukattai
- Steamed Momos
Nutrient Benefits
Oats provide excellent fiber and help keep you full longer. They’re great for heart health and maintaining steady energy levels. Coconut adds healthy fats and natural sweetness. Black pepper aids digestion and has antioxidant properties. This steaming method preserves nutrients while keeping the dish light and easily digestible. It’s a much healthier alternative to fried snacks.
Spicy Oats Kozhukattai
Ingredients
- 1/2 cup Oats
- 1/2 cup Rice Flour
- 1/4 cup Grated Coconut
- as per taste Salt
To Temper:
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Bengal Gram Dal
- 1 Onion medium, finely chopped
- few Curry Leaves
- 1/2 tsp Black Pepper Powder
Optional
- 1 tsp Idli Milagai Powder
Instructions
- Crush the oats finely.
- Take large bowl, add the oats, rice flour, salt, grated coconut and mix well.
- Heat a pan, add water and boil it.
- Add the hot water gradually to the flour mixture and stir them.
- Make sure no lumps are formed.
- Knead them to a dough and make small balls from it.
- Take a streamer and steam cook the balls for 10 - 15 minutes.
- Keep them aside.
- Take a kadai and heat under medium flame.
- Add oil, mustard seeds, bengal gram dal and fry them till golden brown.
- Add the chopped onions, curry leaves and fry.
- If needed, add little salt to it.
- When the onions turn golden brown, add the cooked kozhukattai balls and gently mix them.
- Before removing from flame, sprinkle some pepper powder and idli milagai podi.
- This is an excellent evening snack.
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Frequently Asked Questions
Can I use instant oats instead of regular oats?
Yes, instant oats work well too. They’re already softer, so you might need slightly less water when making the dough. The texture will be a bit different but still delicious.
What if my dough is too dry or too wet?
If it’s too dry, add hot water one tablespoon at a time. If too wet, mix in a little more rice flour. The dough should hold together when squeezed but not stick to your hands.
Can I skip the steaming and cook them directly in the pan?
Steaming is really important for the right texture. Direct pan cooking might make them dense and chewy. The steaming process makes them light and fluffy, which is what makes kozhukattai special.
