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Instant Oats Paniyaram Recipe- Healthy Indian Breakfast / Dinner Recipes


oatspaniyaram
Yesterday we had been to tubing in a river in Helen – An old German town in Georgia.Already we had been there thrice and when we went there for the first time, my elder one was only 2 yrs. old. We haven’t struggled even then or during any those other visits, but yesterday because of rain or for some reason, the water was flowing faster and it was deep at few spots. We drowned thrice and hurt here and there Winking smile , but it was a fun experience overall Winking smile.Today woke up with muscle aches Sad smile and  I rarely take nap in the  afternoon and today, I couldn’t wake up even after 3 hours of nap Winking smile. I know that I am going to be all awake tonight Winking smile, so thought would post a recipe and started compiling Smile.
Here is a recipe which makes  a perfect Indian style breakfast/ dinner and healthy too. I first came across this recipe in Kailas Kitchen while googling. I did changes according to our taste buds, and it was delicious. I love the coconut in the Kachayam (Click for the recipe) , so included in this savoury version. Even if someone doesn’t like oats would definitely like this paniyaram and it is that good and tasty.
Instant Oats Paniyaram Recipe
Ingredients
1 cup quick cooking oats (used Quaker)
3 tbsp. rice flour
1/2 cup sour yogurt
1/8 tsp. baking soda / fruit salt (ENO)
3 tbsp. small pieces of coconut
2 tbsp. shredded carrot
Water (as needed)
1 small onion, finely chopped
2 to 3 green chillies (finely chopped)
1 tsp. black mustard
1 1/2 tsp. channa dhal
1 tbsp. finely chopped coriander leaves
few curry leaves (chopped)
1 tbsp. Oil + for greasing the pan
Salt ( as per taste)
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Method
1. For the Tadka : In a small pan, heat oil and once it is hot, add the mustard, channa dhal. Once the mustard starts spluttering and the channa dhal turns golden brown, add the onion, green chillies, curry leaves and coriander leaves. saute until the onion turns translucent. Turn off the flame and keep it aside. Allow it to cool.
2. For the paniyaram batter : In a bowl, bring in the oats,rice flour and yogurt and stir. Add some water and the fruit salt. Give about 10 minutes for the oats to get soaked in the yogurt. Later, to this batter, add grated carrot and small pieces of coconut. Pour the tadka and enough salt to this batter.Check the batter consistency,if needed some water can be added for right consistency.
3.Heat the paniyaram pan and add few drops of oil in each mould to grease the pan. Add spoonful of batter into the pan and cook. Once the bottom portion gets cooked, flip once and cook on the other side until done.
4. Serve these delicious paniyarams with your favorite chutney. I served it with Chettinad Tomato Chutney (Click for the recipe) and Coconut Chutney.
Notes
  • Do not add more carrot to the batter as it would turn sweeter.
  • The batter should be neither very thick nor very thin, but should be of enough pouring consistency.

Adapted from Kailas Kitchen with many changes
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