Vegetable Oats Khichdi is the perfect fusion of hearty grains and a rainbow of fresh veggies. This dish brings together the nutrition of oats with the flavors of Indian spices for a wholesome, satisfying meal. It’s an easy one-pot recipe that’s sure to become a family favorite.
Cooking Tips
For best results, be sure to dry roast the oats until they’re lightly golden and fragrant – this adds a lovely nutty flavor. And don’t skip the step of frying the veggies; it enhances their natural sweetness. Most importantly, adjust the cooking liquid as needed to get that perfect, porridge-like consistency.
Vegetable Oats Khichdi
Serving and Storing Suggestions
This khichdi makes a fantastic one-dish meal, perfect for 2-3 servings. Add a refreshing raita or simple salad on the side for extra nutrition. Any leftovers can be stored in the fridge for 2-3 days and reheated with a splash of water or broth. Total prep time is around 45 minutes.
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Nutrient Benefits
Not only is this khichdi surely delicious, but it’s also a nutritional powerhouse. The combination of oats, rawa, veggies, and spices provides a wealth of fiber, vitamins, minerals, and antioxidants to keep you feeling energized.
Vegetable Oats Khichdi
Ingredients
- 1 cup Rolled Oats
- 1/2 cup Roasted Rawa
- 1 cup Roasted Vermicelli
- 3 1/2 cups Water
- 3 Green Chillies (sliced)
- 1/3 cup Onions (sliced)
- 1/2 cup Tomatoes (diced)
- 1/4 cup Carrot
- 1/4 cup Fresh Peas
- 1/2 tsp Turmeric Powder
- Salt as per taste
- Oil (for frying)
- 1 or 2 Lemon
- 1 tbsp Coriander Leaves (chopped)
- 1/2 cup Shredded Cabbage
For Seasonings:
- 1/2 tsp Mustard Seeds
- 1 tsp Urad Dhal
- 2 tsp Bengal Gram Dal
- 2 sprigs Curry Leaves
Instructions
- Dry roast oats separately in medium flame until golden red in colour.
- Heat oil in a kadai.
- Add seasonings and then sliced onions, chillies.
- Saute for few minutes.
- Add vegetables one by one and fry well.
- Add tomatoes and mix well.
- Fry until moisture evaporates and pour water.
- Add salt, turmeric powder to that water.
- Mix gently without forming lumps.
- Reduce flame and add the roasted oats, rawa and vermicelli.
- Close with lid and cook for 7 minutes.
- Stir in between and cook until all the moisture is absorbed and khichidi gets a shine.
- Sprinkle lemon juice, coriander leaves and mix well.
- Serve hot.
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Frequently Asked Questions
Can I use steel-cut oats instead of rolled oats?
For this recipe, rolled oats work best as they cook faster and have the right texture. Steel-cut oats may need to be soaked longer and adjusted cooking times.
My khichdi is too thick/thin, how can I adjust it?
No problem. If it’s too thick, merely stir in a little extra water or broth until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few minutes to thicken up.
What vegetables can I add or substitute?
Feel free to get creative with your veggie mix. Cauliflower, bell peppers, potatoes, and green beans would all be delicious additions. Use what’s in season or your favorite veggies.
Can I make this khichdi vegan?
Without a doubt. just use a vegan cooking oil instead of ghee. You can also add your favorite plant-based protein like tofu or tempeh if desired.
How long will leftovers keep in the fridge?
Stored in an airtight container, this khichdi will stay fresh for 2-3 days in the refrigerator. Reheat gently on the stovetop or in the microwave with a few tablespoons of water or broth to loosen it up.
