27 Delicious Indian Oats Dishes for Healthy Living

Breakfast, lunch, or dinner—oats are the versatile hero your kitchen needs! If you love Indian flavors but want to keep things healthy and quick, you’re in for a treat. We’ve gathered 27 delicious Indian-inspired oats dishes that are perfect for busy weeknights and cozy weekends. Get ready to spice up your meals and discover your new favorites!

Oats Upma with Mixed Vegetables

Haven’t you been searching for a breakfast that’s both nourishing and exciting? Oats upma with mixed vegetables transforms humble rolled oats into a savory, satisfying meal that will keep you full for hours. Let’s walk through this simple recipe together, perfect for busy mornings when you want something wholesome and delicious.

Ingredients

For the oat base:
– 1 cup rolled oats
– 2 cups water
– 1/2 tsp salt

For the vegetable mixture:
– 1 tbsp vegetable oil
– 1 tsp mustard seeds
– 1 medium onion, finely chopped
– 1 cup mixed vegetables (carrots, peas, bell peppers), diced
– 1 green chili, finely chopped
– 1/2 tsp turmeric powder

For finishing:
– 2 tbsp fresh cilantro, chopped
– 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp vegetable oil in a non-stick pan over medium heat for 1 minute.
2. Add 1 tsp mustard seeds and cook until they begin to pop, about 30 seconds.
3. Stir in the finely chopped onion and cook until translucent, approximately 3-4 minutes.
4. Add the diced mixed vegetables and green chili, cooking for another 4 minutes until vegetables soften slightly.
5. Sprinkle 1/2 tsp turmeric powder over the vegetables and stir to combine evenly.
6. Pour 2 cups water into the pan and bring to a rolling boil.
7. Add 1 cup rolled oats and 1/2 tsp salt, stirring continuously to prevent clumping.
8. Reduce heat to low and simmer uncovered for 5-7 minutes, stirring occasionally, until the oats absorb most of the water.
9. Turn off the heat and let the upma rest covered for 2 minutes to allow the oats to fully hydrate.
10. Stir in 2 tbsp chopped cilantro and 1 tbsp lemon juice just before serving.

Upma achieves a wonderfully soft yet distinct texture where each oat flake remains separate and tender. The turmeric lends a warm golden hue while the mustard seeds provide subtle pops of flavor throughout. Consider topping with a fried egg for extra protein or serving alongside plain yogurt to balance the dish’s gentle spice.

Masala Oats with Spicy Tadka

Mornings just got more exciting with this Indian-inspired breakfast that transforms humble oats into a flavor-packed meal. Masala oats with spicy tadka combines the comfort of oatmeal with aromatic spices and a sizzling oil infusion that will wake up your taste buds. Let me guide you through creating this wholesome dish step by step, perfect for beginners wanting to explore global flavors.

Ingredients

For the Oats Base:

• 1 cup rolled oats
• 2 cups water
• 1/2 teaspoon salt

For the Spice Mix:

• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder

For the Tadka (Tempering):

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chilies
• 8-10 curry leaves

Instructions

1. Combine 1 cup rolled oats, 2 cups water, and 1/2 teaspoon salt in a medium saucepan.
2. Stir in 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, and 1/2 teaspoon red chili powder until evenly distributed.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Reduce heat to low and simmer for 8-10 minutes, stirring every 2 minutes, until the oats absorb most of the water and reach a porridge-like consistency.
5. Remove the cooked oats from heat and transfer to a serving bowl. Tip: The oats will thicken as they cool, so aim for a slightly runnier consistency than desired.
6. Heat 2 tablespoons vegetable oil in a small skillet over medium heat for 1 minute until shimmering.
7. Add 1 teaspoon mustard seeds to the hot oil and cook for 30 seconds until they begin to pop. Tip: Use a splatter screen to contain the popping seeds and prevent oil splashes.
8. Add 1/2 teaspoon cumin seeds and cook for 15 seconds until fragrant and slightly darkened.
9. Add 2 dried red chilies and 8-10 curry leaves, standing back as they may splatter.
10. Cook the tadka for 45-60 seconds until the curry leaves become crisp and the chilies darken slightly. Tip: The oil should smell intensely aromatic when the tadka is ready.
11. Immediately pour the hot tadka over the prepared oats, aiming to distribute the spices and oil evenly.
12. Stir the tadka into the oats gently to incorporate all the flavors.

Just cooked masala oats offer a creamy texture that contrasts beautifully with the crispy curry leaves and whole spices from the tadka. The vibrant yellow hue from turmeric makes this dish visually appealing, while the layered spices create a complex flavor profile that’s both comforting and exciting. Try serving it with a dollop of yogurt or alongside poached eggs for a complete breakfast experience.

Oats Khichdi with Lentils and Spices

Every home cook needs a reliable, comforting one-pot meal in their repertoire, and this Oats Khichdi with Lentils and Spices delivers exactly that. Essentially a wholesome porridge, it combines rolled oats and yellow lentils with aromatic spices for a nutritious dish that’s both easy to prepare and deeply satisfying. Let’s walk through the process together, step by step, so you can master this recipe with confidence.

Ingredients

• For the Base:
  • 1 cup rolled oats
  • 1/2 cup yellow lentils (moong dal)
  • 1 tablespoon ghee or oil
  • 4 cups water
• For Tempering:
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida (hing)
  • 1 teaspoon grated ginger
  • 1 finely chopped green chili
• For Garnish:
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lemon juice

Instructions

1. Rinse 1 cup rolled oats and 1/2 cup yellow lentils together under cold running water until the water runs clear.
2. Heat 1 tablespoon ghee in a heavy-bottomed pot over medium heat for 1 minute.
3. Add 1 teaspoon cumin seeds and toast them for 30 seconds until they splutter and become fragrant.
4. Stir in 1 teaspoon grated ginger and 1 finely chopped green chili, sautéing for 1 minute to release their aromas.
5. Sprinkle in 1/2 teaspoon turmeric powder and 1/4 teaspoon asafoetida, stirring constantly for 20 seconds to prevent burning.
6. Tip in the rinsed oats and lentils, mixing well to coat them evenly with the spices.
7. Pour in 4 cups water and bring the mixture to a rolling boil over high heat.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, stirring halfway through to prevent sticking.
9. Check that the khichdi has a thick, porridge-like consistency—if it’s too thick, add 2 more tablespoons of water.
10. Turn off the heat and stir in 2 tablespoons chopped cilantro and 1 tablespoon lemon juice.

Perfectly creamy with a subtle nuttiness from the oats, this khichdi is elevated by the warm, earthy spices and bright citrus finish. Serve it topped with a dollop of yogurt or alongside roasted vegetables for a complete meal, and enjoy how the lentils melt into the oats for a comforting texture that’s both hearty and light.

Oats and Paneer Stuffed Paratha

Let’s dive into making these wholesome oats and paneer stuffed parathas, a perfect fusion of Indian flavors and healthy ingredients that will become your new breakfast favorite. Learning to make stuffed parathas is easier than you might think, and this step-by-step guide will walk you through each stage with precision.

Ingredients

For the dough:
– 2 cups whole wheat flour
– 1/2 tsp salt
– 3/4 cup warm water (110°F)
– 2 tbsp vegetable oil

For the stuffing:
– 1 cup crumbled paneer
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 green chili, minced
– 2 tbsp chopped fresh cilantro
– 1/2 tsp cumin powder
– 1/2 tsp garam masala
– 1/4 tsp turmeric powder
– 1/2 tsp salt

For cooking:
– 1/4 cup ghee or vegetable oil

Instructions

1. Combine 2 cups whole wheat flour and 1/2 tsp salt in a large mixing bowl.
2. Gradually add 3/4 cup warm water (110°F) while mixing with your fingers until a shaggy dough forms.
3. Knead the dough for 5 minutes until smooth and elastic, then drizzle with 2 tbsp vegetable oil and knead for 1 more minute.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. While the dough rests, combine 1 cup crumbled paneer, 1/2 cup rolled oats, 1/4 cup finely chopped onion, 1 minced green chili, 2 tbsp chopped cilantro, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, and 1/2 tsp salt in a separate bowl.
6. Mix the stuffing ingredients thoroughly with clean hands until well combined.
7. Divide the rested dough into 8 equal portions and roll each into smooth balls.
8. Take one dough ball and flatten it into a 4-inch disc using your palms.
9. Place 2 tablespoons of the paneer-oats stuffing in the center of the disc.
10. Gather the edges of the dough and pinch them together to completely enclose the stuffing, forming a sealed ball.
11. Gently flatten the stuffed ball with your palms, being careful not to tear the dough.
12. Lightly dust your work surface with flour and roll the stuffed disc into a 7-inch circle using a rolling pin.
13. Heat a cast-iron skillet or tawa over medium-high heat (375°F) for 2 minutes.
14. Place one rolled paratha on the hot skillet and cook for 45 seconds until small bubbles appear on the surface.
15. Flip the paratha using a spatula and cook the other side for 30 seconds.
16. Brush the top surface with 1/2 tbsp ghee or oil using a pastry brush.
17. Flip the paratha again and brush the other side with another 1/2 tbsp ghee or oil.
18. Cook each side for another 30 seconds, pressing gently with the spatula, until golden brown spots appear.
19. Remove the cooked paratha from the skillet and repeat steps 13-18 with the remaining dough balls and stuffing.

Here’s why these parathas stand out: the oats add a wonderful nutty texture that complements the creamy paneer, while the spices create a warm, aromatic flavor profile. Serve them hot with cooling cucumber raita or tangy mango pickle for a balanced meal that’s satisfying any time of day.

South Indian Oats Idli with Coconut Chutney

Mornings just got healthier and more delicious with this South Indian-inspired oats idli. Making these soft, steamed cakes requires just a few simple steps and common ingredients, perfect for busy weekdays when you want something nutritious and satisfying. Let’s walk through the process together, ensuring you get light, fluffy idlis every time.

Ingredients

For the idli batter:
– 1 cup rolled oats
– ½ cup semolina (sooji)
– 1 cup plain yogurt
– ¾ cup water
– 1 teaspoon baking soda
– 1 teaspoon salt

For tempering:
– 1 tablespoon vegetable oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 2 green chilies, finely chopped
– 1-inch ginger, grated
– 10-12 curry leaves

For the coconut chutney:
– 1 cup fresh grated coconut
– ¼ cup roasted chana dal
– 2 green chilies
– ½ cup water
– 1 teaspoon salt

For chutney tempering:
– 1 teaspoon coconut oil
– ½ teaspoon mustard seeds
– 1 dried red chili
– 5-6 curry leaves

Instructions

1. Place 1 cup rolled oats in a blender and pulse for 30 seconds until you get a coarse powder.
2. Transfer the powdered oats to a large mixing bowl and add ½ cup semolina.
3. Pour in 1 cup plain yogurt and ¾ cup water, then whisk until no dry spots remain.
4. Cover the bowl with a lid and let the batter rest for 15 minutes to allow the semolina to absorb moisture.
5. Heat 1 tablespoon vegetable oil in a small pan over medium heat for 1 minute.
6. Add 1 teaspoon mustard seeds and wait until they start popping, about 30 seconds.
7. Stir in 1 teaspoon cumin seeds, 2 chopped green chilies, grated ginger, and 10-12 curry leaves, cooking for 1 minute until fragrant.
8. Pour this tempering mixture into the rested batter and mix thoroughly.
9. Add 1 teaspoon baking soda and 1 teaspoon salt to the batter, folding gently to incorporate.
10. Grease idli molds or small ramekins lightly with oil.
11. Fill each mold ¾ full with the batter using a ladle.
12. Place the filled molds in a steamer and steam over medium heat for 12 minutes.
13. Check doneness by inserting a toothpick into the center of an idli – it should come out clean.
14. While the idlis steam, combine 1 cup grated coconut, ¼ cup roasted chana dal, 2 green chilies, ½ cup water, and 1 teaspoon salt in a blender.
15. Blend the chutney ingredients for 2 minutes until smooth, scraping down the sides once.
16. Heat 1 teaspoon coconut oil in a small pan over medium heat for 1 minute.
17. Add ½ teaspoon mustard seeds and wait for them to pop, about 30 seconds.
18. Toss in 1 dried red chili and 5-6 curry leaves, cooking for 45 seconds until crispy.
19. Pour this tempering over the blended chutney and stir to combine.
20. Remove the steamed idlis from the molds using a spoon after letting them cool for 2 minutes.

These fluffy idlis have a delicate, spongy texture that perfectly soaks up the creamy coconut chutney. The oats provide a subtle nuttiness while keeping them light, making them ideal for pairing with sambar or even enjoying as a protein-packed snack with a dollop of Greek yogurt. Try serving them topped with a sprinkle of sev or alongside a fresh cucumber salad for extra crunch.

Oats Dosa with Sambar

Today we’re tackling a wholesome breakfast favorite that combines the heartiness of oats with traditional South Indian flavors. This Oats Dosa with Sambar recipe delivers crispy, golden crepes paired with a tangy lentil stew, perfect for a satisfying morning meal that will keep you energized throughout the day.

Ingredients

For the Oats Dosa Batter:
– 1 cup rolled oats
– ¼ cup rice flour
– ¼ cup semolina
– ½ cup plain yogurt
– 1¾ cups water
– 1 teaspoon salt

For the Sambar:
– ½ cup toor dal (split pigeon peas)
– 2 cups water
– 1 medium onion, chopped
– 1 medium tomato, chopped
– ½ cup chopped carrots
– 1 tablespoon sambar powder
– ½ teaspoon turmeric powder
– 1 teaspoon tamarind paste
– 2 tablespoons vegetable oil
– 1 teaspoon mustard seeds
– 2 dried red chilies
– 10 curry leaves
– 1 teaspoon salt

For Cooking:
– ¼ cup vegetable oil

Instructions

1. Combine 1 cup rolled oats, ¼ cup rice flour, ¼ cup semolina, ½ cup plain yogurt, 1¾ cups water, and 1 teaspoon salt in a blender.
2. Blend the mixture on high speed for 2 minutes until it forms a smooth, pourable batter.
3. Let the batter rest at room temperature for 20 minutes to allow the oats to hydrate fully.
4. Rinse ½ cup toor dal under running water until the water runs clear.
5. Place the rinsed dal in a pressure cooker with 2 cups water, ½ teaspoon turmeric powder, and ½ teaspoon salt.
6. Pressure cook the dal for 4 whistles over medium heat, then let the pressure release naturally.
7. Heat 2 tablespoons vegetable oil in a separate pot over medium heat until shimmering.
8. Add 1 teaspoon mustard seeds and wait until they begin to pop, about 30 seconds.
9. Add 2 dried red chilies and 10 curry leaves, stirring for 15 seconds until fragrant.
10. Add 1 chopped onion and sauté for 3 minutes until translucent.
11. Add 1 chopped tomato and ½ cup chopped carrots, cooking for 4 minutes until softened.
12. Stir in 1 tablespoon sambar powder and cook for 1 minute to toast the spices.
13. Mash the cooked dal with a spoon until smooth, then add it to the vegetable mixture.
14. Stir in 1 teaspoon tamarind paste and remaining ½ teaspoon salt.
15. Simmer the sambar uncovered for 8 minutes, stirring occasionally.
16. Heat a non-stick skillet over medium-high heat until water droplets sizzle immediately.
17. Lightly grease the skillet with 1 teaspoon vegetable oil using a paper towel.
18. Pour ¼ cup batter into the center of the skillet.
19. Immediately swirl the skillet to spread the batter into a 7-inch circle.
20. Drizzle ½ teaspoon vegetable oil around the edges of the dosa.
21. Cook for 2 minutes until the bottom develops golden brown spots.
22. Flip the dosa using a spatula and cook for 1 minute on the second side.
23. Repeat steps 16-22 with remaining batter, greasing the skillet between each dosa.

Serving this crispy oats dosa with the warm sambar creates a beautiful contrast in textures. The dosa’s delicate crunch gives way to a soft interior, while the sambar offers a complex blend of tangy, spicy, and savory notes. Try stacking two dosas with the sambar spooned between them for a layered breakfast experience that highlights both components equally.

Oats Cutlets with Green Chutney

Just when you need a satisfying vegetarian option that’s both nutritious and packed with flavor, these oats cutlets with green chutney deliver exactly that—a crispy exterior giving way to a tender, spiced interior, perfect for a light lunch or appetizer.

Ingredients

For the Cutlets

– 1 cup rolled oats
– 1/2 cup finely chopped onion
– 1/4 cup grated carrot
– 2 tbsp chopped cilantro
– 1 tsp grated ginger
– 1/2 tsp cumin powder
– 1/4 tsp red chili powder
– 1/4 cup water
– 2 tbsp all-purpose flour
– 3 tbsp vegetable oil

For the Green Chutney

– 1 cup fresh cilantro leaves
– 1/4 cup fresh mint leaves
– 1 green chili
– 1 tbsp lemon juice
– 2 tbsp water
– 1/4 tsp salt

Instructions

1. Combine 1 cup rolled oats, 1/2 cup finely chopped onion, 1/4 cup grated carrot, 2 tbsp chopped cilantro, 1 tsp grated ginger, 1/2 tsp cumin powder, and 1/4 tsp red chili powder in a mixing bowl.
2. Add 1/4 cup water to the bowl and mix until the mixture holds together when pressed.
3. Divide the mixture into 6 equal portions and shape each into a 1/2-inch thick patty.
4. Place 2 tbsp all-purpose flour on a plate and lightly coat each patty on both sides.
5. Heat 3 tbsp vegetable oil in a non-stick skillet over medium heat until it shimmers.
6. Carefully place the coated patties in the skillet, leaving space between them.
7. Cook the patties for 4–5 minutes until the bottoms are golden brown and crisp.
8. Flip each patty using a spatula and cook for another 4–5 minutes until both sides are evenly browned.
9. Transfer the cooked cutlets to a paper towel-lined plate to absorb excess oil.
10. Combine 1 cup fresh cilantro leaves, 1/4 cup fresh mint leaves, 1 green chili, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp salt in a blender.
11. Blend the ingredients on high speed for 1–2 minutes until smooth, scraping down the sides if needed.
12. Transfer the green chutney to a small serving bowl.

What makes these cutlets truly special is their contrasting textures—crispy on the outside, soft and hearty within, with the zesty green chutney adding a fresh, tangy kick that cuts through the warmth of the spices. Try serving them tucked into whole-wheat pita pockets with extra chutney and sliced cucumbers for a complete meal that’s as visually appealing as it is delicious.

Oats Porridge with Almonds and Cardamom

Just imagine waking up to a warm, comforting bowl that feels like a hug from the inside out—this oats porridge with almonds and cardamom is exactly that. Join me as we walk through each simple step to create this nourishing breakfast, perfect for chilly mornings or whenever you need a cozy start to your day.

Ingredients

– For the base porridge: 1 cup rolled oats, 2 cups water, 1/4 tsp salt
– For flavor and garnish: 1/4 cup sliced almonds, 1/4 tsp ground cardamom, 2 tbsp honey

Instructions

1. Combine 1 cup rolled oats, 2 cups water, and 1/4 tsp salt in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring every minute until the oats have absorbed most of the water.
4. Stir in 1/4 tsp ground cardamom and continue cooking for 2 more minutes to allow the flavors to meld.
5. While the porridge simmers, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until they turn golden brown and fragrant.
6. Remove the porridge from the heat and stir in 2 tbsp honey until fully incorporated.
7. Divide the porridge into bowls and top evenly with the toasted almonds.

Gently creamy with a hint of floral warmth from the cardamom, this porridge gets a delightful crunch from the almonds. For a fun twist, try drizzling it with a splash of cold milk or topping it with fresh berries to balance the warmth and sweetness.

Oats and Fenugreek Thepla

A perfect weekday breakfast or snack, oats and fenugreek thepla combines whole grains and fresh herbs into a nutritious flatbread that’s both satisfying and easy to make. Always start with fresh ingredients for the best flavor and texture, and follow these steps carefully for perfect results every time.

Ingredients

For the dough

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup fresh fenugreek leaves, finely chopped
• 1 tablespoon plain yogurt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 cup warm water (approximately)

For cooking

• 2 tablespoons vegetable oil for cooking

Instructions

1. Combine 1 cup rolled oats, 1/2 cup whole wheat flour, 1/4 cup chopped fenugreek leaves, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt in a large mixing bowl.
2. Add 1 tablespoon plain yogurt and 2 tablespoons vegetable oil to the dry ingredients.
3. Gradually add 1/4 cup warm water while mixing with your hands until a soft dough forms. Tip: The dough should be soft but not sticky – add more water 1 tablespoon at a time if needed.
4. Knead the dough on a clean surface for 3-4 minutes until smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
6. Divide the dough into 6 equal portions and roll each into a smooth ball.
7. Lightly dust your work surface with whole wheat flour.
8. Roll one dough ball into a thin, 6-inch circle using a rolling pin. Tip: Rotate the thepla frequently while rolling to maintain an even circle.
9. Heat a non-stick skillet or tawa over medium heat (350°F) for 2 minutes.
10. Place the rolled thepla on the hot skillet and cook for 1 minute until small bubbles appear on the surface.
11. Flip the thepla using a spatula and cook the other side for 1 minute.
12. Drizzle 1 teaspoon vegetable oil around the edges of the thepla.
13. Press gently with the spatula and cook for 30 seconds until golden brown spots appear.
14. Flip again and cook for another 30 seconds, pressing lightly. Tip: The thepla is ready when both sides have golden brown spots and the surface appears dry.
15. Remove from heat and repeat with remaining dough balls.

Keep these theplas warm in a cloth-lined container to maintain their soft texture, as they develop a wonderful nutty flavor from the toasted oats that pairs beautifully with fresh fenugreek’s slight bitterness. Try serving them with cool yogurt or chutney for contrast, or roll them up with your favorite fillings for a quick lunch wrap.

Oats Chilla with Cabbage and Carrots

Haven’t you been searching for a nutritious breakfast that’s both satisfying and simple to prepare? Oats chilla with cabbage and carrots offers a perfect solution, combining wholesome ingredients into a versatile savory pancake that even beginners can master with this methodical approach. Let me guide you through each step to create this protein-packed meal that works beautifully for breakfast, lunch, or a light dinner.

Ingredients

For the batter:
– 1 cup rolled oats
– 1/2 cup water
– 1/4 teaspoon salt

For the vegetable mixture:
– 1/2 cup finely shredded cabbage
– 1/4 cup grated carrots
– 2 tablespoons chopped cilantro
– 1/4 teaspoon cumin powder

For cooking:
– 2 teaspoons vegetable oil

Instructions

1. Place 1 cup rolled oats in a blender and pulse for 30 seconds until they form a coarse flour consistency.
2. Add 1/2 cup water and 1/4 teaspoon salt to the blender, then blend for 45 seconds until you achieve a smooth, pourable batter.
3. Transfer the batter to a mixing bowl and let it rest for 10 minutes to allow the oats to hydrate properly.
4. While the batter rests, combine 1/2 cup finely shredded cabbage, 1/4 cup grated carrots, 2 tablespoons chopped cilantro, and 1/4 teaspoon cumin powder in a separate bowl.
5. Heat a non-stick skillet over medium heat (350°F) for 2 minutes until properly warmed.
6. Pour 1/4 cup of batter into the center of the skillet, then immediately spread it into a 6-inch circle using the back of a spoon.
7. Sprinkle 2 tablespoons of the vegetable mixture evenly over the surface of the chilla.
8. Drizzle 1/2 teaspoon vegetable oil around the edges of the chilla.
9. Cook for 3-4 minutes until the bottom develops golden brown spots and the edges begin lifting from the pan.
10. Carefully flip the chilla using a spatula and cook the other side for another 2-3 minutes until both sides are evenly browned.
11. Transfer the cooked chilla to a plate and repeat the process with the remaining batter and vegetable mixture.

Keep in mind that the finished chilla should have a slightly crisp exterior with a soft, vegetable-studded interior that delivers subtle sweetness from the carrots and earthy notes from the cumin. These make excellent wraps when filled with avocado slices or can be served alongside mint chutney for dipping, offering both textural contrast and flavor complexity that satisfies throughout the day.

Maharashtrian Oats Poha with Peanuts

Understanding how to transform humble ingredients into a satisfying meal is a valuable kitchen skill, and this Maharashtrian-inspired oats poha offers exactly that opportunity. Using quick-cooking oats instead of traditional flattened rice creates a wholesome, gluten-free breakfast or snack that comes together in minutes. You’ll be amazed at how simple techniques can build layers of flavor in this comforting dish.

Ingredients

For the oat base:

• 2 cups quick-cooking oats
• 1/4 cup raw peanuts
• 1 medium yellow onion, finely chopped
• 1 medium potato, peeled and diced into 1/2-inch cubes
• 2 tablespoons vegetable oil

For seasoning and garnish:

• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 2 green chilies, slit lengthwise
• 8-10 fresh curry leaves
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Place 2 cups quick-cooking oats in a fine-mesh strainer and rinse under cool running water for 30 seconds to remove any dust, then set aside to drain completely.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add 1/4 cup raw peanuts and toast while stirring constantly until they turn light golden brown and become fragrant, approximately 3-4 minutes.
4. Tip: Listen for the faint popping sound of peanuts – this indicates they’re perfectly toasted.
5. Transfer the toasted peanuts to a small bowl using a slotted spoon, leaving the oil in the skillet.
6. Add 1 teaspoon mustard seeds to the hot oil and cook until they begin to pop and splutter, about 30 seconds.
7. Immediately add 8-10 fresh curry leaves and 2 slit green chilies, stirring for 15 seconds until the leaves become crisp.
8. Add 1 finely chopped medium yellow onion and sauté until translucent and edges begin to brown, about 4-5 minutes.
9. Mix in 1 medium diced potato and 1/2 teaspoon turmeric powder, stirring to coat everything evenly.
10. Cover the skillet and cook for 6-8 minutes, stirring halfway through, until potatoes are tender when pierced with a fork.
11. Tip: If potatoes stick to the pan, add 1 tablespoon water and continue cooking covered.
12. Reduce heat to low and add the drained oats, mixing gently to combine with the vegetable mixture.
13. Cook for 2 minutes without stirring to allow the oats to steam and absorb flavors, then gently fold in the reserved toasted peanuts.
14. Turn off heat and drizzle 2 tablespoons fresh lemon juice over the mixture, folding gently to distribute.
15. Tip: Adding lemon juice at the end preserves its bright, fresh flavor rather than cooking it out.
16. Garnish with 2 tablespoons chopped fresh cilantro and serve immediately.

Softened oats provide a comforting base that contrasts beautifully with the crunchy peanuts, while the turmeric lends warm color and earthy notes. Serve this vibrant dish topped with sev (crispy chickpea noodles) for added texture, or alongside a cool cucumber raita to balance the subtle heat from green chilies.

Oats and Moong Dal Cheela

Gently transitioning from breakfast to lunch, this savory Indian pancake combines the nutritional power of oats and moong dal in a surprisingly simple preparation. Let me guide you through creating these protein-packed cheelas that work perfectly for any meal of the day.

Ingredients

For the Batter

– 1 cup rolled oats
– 1/2 cup split yellow moong dal
– 1/4 cup finely chopped onion
– 2 tablespoons chopped cilantro
– 1 chopped green chili
– 1/2 teaspoon cumin seeds
– 3/4 cup water
– 1/2 teaspoon salt

For Cooking

– 2 tablespoons vegetable oil

Instructions

1. Rinse the moong dal thoroughly under cold running water until the water runs clear.
2. Combine the rinsed moong dal and rolled oats in a blender jar.
3. Add 3/4 cup water to the blender and blend for 90 seconds until you achieve a smooth, pancake-batter consistency.
4. Transfer the batter to a mixing bowl and let it rest for 15 minutes to allow the oats to hydrate properly.
5. Stir in the chopped onion, cilantro, green chili, cumin seeds, and 1/2 teaspoon salt until evenly distributed.
6. Heat a non-stick skillet over medium heat (350°F surface temperature) for 2 minutes.
7. Lightly grease the skillet with 1 teaspoon of vegetable oil using a paper towel.
8. Pour 1/4 cup of batter into the center of the hot skillet.
9. Immediately use the back of a spoon to spread the batter in circular motions, creating a 6-inch diameter pancake.
10. Cook the cheela for 3-4 minutes until the edges lift easily and the bottom develops golden-brown spots.
11. Drizzle 1/2 teaspoon of oil around the edges of the cheela.
12. Flip the cheela using a spatula and cook the second side for 2-3 minutes until lightly browned.
13. Transfer the cooked cheela to a plate and repeat the process with the remaining batter.

Fresh from the pan, these cheelas offer a delightful contrast of crispy edges and soft centers with a savory, mildly spiced flavor. For a complete meal, roll them up with your favorite chutney or stuff them with spiced potatoes, creating a satisfying handheld breakfast or light dinner that’s both nutritious and delicious.

Oats Ladoo with Jaggery and Nuts

Making wholesome snacks doesn’t have to be complicated, and these Oats Ladoo with Jaggery and Nuts are the perfect example—they’re nutritious, easy to prepare, and require no baking, making them ideal for beginners looking to create healthy treats at home.

Ingredients

• For the base mixture:
  • 2 cups rolled oats
  • 1 cup grated jaggery
  • 1/2 cup chopped mixed nuts (almonds, cashews, walnuts)
  • 1/4 cup ghee
• For toasting and flavor:
  • 1/2 teaspoon cardamom powder

Instructions

1. Heat a large skillet over medium heat for 2 minutes until warm.
2. Add 2 cups rolled oats to the skillet.
3. Toast the oats for 5-7 minutes, stirring constantly with a spatula, until they turn light golden brown and release a nutty aroma.
4. Transfer the toasted oats to a plate to cool completely for 15 minutes.
5. Place the cooled oats in a food processor.
6. Pulse the oats for 30-45 seconds until they form a coarse powder, being careful not to over-blend into a fine flour.
7. Heat the same skillet over low heat.
8. Add 1/4 cup ghee to the skillet.
9. Melt the ghee completely, which should take about 1 minute.
10. Add 1 cup grated jaggery to the melted ghee.
11. Stir continuously with a spatula for 3-4 minutes until the jaggery melts completely and forms a smooth syrup.
12. Mix in 1/2 cup chopped mixed nuts.
13. Cook the nut-jaggery mixture for 2 minutes, stirring constantly to coat the nuts evenly.
14. Add the ground oats to the skillet.
15. Sprinkle 1/2 teaspoon cardamom powder over the mixture.
16. Mix all ingredients thoroughly for 2-3 minutes until well combined and the mixture holds together when pressed.
17. Turn off the heat and let the mixture cool for 5 minutes until safe to handle.
18. Take approximately 2 tablespoons of the mixture in your hands.
19. Press and roll firmly between your palms to form smooth, round balls about 1.5 inches in diameter.
20. Repeat with the remaining mixture to make 12-14 ladoos.
21. Arrange the ladoos on a plate in a single layer.
22. Let the ladoos set at room temperature for 30 minutes until firm.

Very satisfying to bite into, these ladoos offer a delightful crunch from the toasted oats and nuts, balanced by the deep caramel sweetness of jaggery. Their firm yet crumbly texture makes them perfect for packing in lunchboxes or enjoying as an afternoon pick-me-up. For a creative twist, try rolling them in desiccated coconut or drizzling with melted dark chocolate before serving.

Conclusion

Vibrant and nutritious, these 27 Indian oats dishes prove healthy eating can be absolutely delicious! We hope this collection inspires you to try something new in your kitchen. Which recipe are you most excited to make? Share your favorites in the comments below, and don’t forget to pin this article to your Pinterest boards to save these wholesome ideas for later!