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Instant Oats Paniyaram- delicious snack





Instant Oats paniyaram

Oats is a versatile grain and can be used smartly in our dishes.Instead of preparing the same old porridge, this healthy shallow fried paniyaram tastes great.Delicious and spongy paniyaram prepared without bothering to grind the batter. Instant to make and yummy to taste.This is an excellent  idea for a hearty breakfast, evening snack or as an appetiser.This becomes a nourishing breakfast served along with currypowder/idli powder as an accompaniment.This can also be served along with a tangy chutney.



Ingredients:


  • Quick cooking Oats- 1 cup (I used quaker)
  • Rice flour- 1 tbsp
  • Sour curds- 1 cup
  • Cooking soda- ¼ tsp

For tempering:


  • Mustard seeds – ½ tsp
  • Urad daal – 1 tsp
  • Chana daal- 1 tsp
  • Hing- ¼ tsp
  • Curry leaves chopped finely
  • Grated ginger- 1 – 2 tsp
  • Green chilli- either chopped finely or coarsely ground or mashed

Method:


  • Mix the oats, rice flour, sour curds and required amount to salt.
  • Heat oil in a small kadai and add the tempering ingredients one by one. Saute till done and pour it to the oats –curd mixture.
  • Let this whole mixture sit for about an hour till the oats gets nicely soaked.
  • After 1 hour, add required amount of water to get a dropping consistency- not very loose and not very thick
  • Grease the paniyaram pan with oil. Heat till it becomes hot, then using a wide spoon pour the batter in the moulds starting from corners and ending on the centre. (The heat in the center is high so this particular paniyaram gets cooked fast)
  • Lower the flame to medium, add very little oil on all the paniyarams on the top. Close the paniyaram with the lid.
  • Let it cook for some time. Open the lid and insert the toothpick on one of the paniyarams. If it comes out clean, then using a long stainless steel rod (readily available in the market) or a spoon, turn the paniyarams and let it cook on the other side.
  • I always prefer to use a non- stick paniyaram pan, as the amount to oil required is very less. If you have an aluminium or cast iron paniyaram pan then please put more oil to avoid sticking on the pan.
  • Always buy a big pan, which has about 11 moulds as you can make this in a bulk. I have two such pans with me which I do simultaneously to meet the demands of my foodie family.

Note: if you do not have sour curds ready then add little tamarind paste to the curds to make it tangy. You can also add grated carrots but to a very small amount as the paniyaram will taste too sweet, as oats is also sweet in taste.