Oats Paniyaram | Instant Oats Kuzhi Paniyaram | Oats Kara Paniyaram
Healthy & delicious Instant Oats Paniyaram recipe with detailed step by step pictures. Oats Kuzhi Paniyaram is an easy, quick and tasty recipe that can be served as breakfast, snack or dinner!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Instant Oats
- ¼ cup Rice Flour
- ½ cup Thick Curd
- 1 Medium Onion Finely Chopped
- 1 Small Carrot Finely Grated
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- Few Fresh Curry Leaves Finely Chopped
- 3-4 tablespoon Finely Chopped Fresh Coriander
- Large Pinch of Baking Soda
- Few Fresh Curry Leaves
- Salt as needed
- ¾ cup Water adjust as needed
- Oil as needed to cook paniyaram
Instructions
- In a pan dry roast 1 cup instant oats on medium flame for 4-5 mins until it is nutty & fragrant without changing its color.
- Once cooled down grind into a coarse powder.
- Add the ground oats powder along with ¼ cup rice flour and salt as needed.
- Next add ½ cup fresh thick curd.
- Mix it well without any lumps and add about ½ cup water to make the batter.
- In the same pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida and few curry leaves finely chopped.
- Next add 1 medium onion finely chopped and fry it on low flame until translucent.
- Now add 1 small carrot finely grated.
- Cook on low flame for 3-4 mins until the carrots and onions are soft.
- Add this to the prepared oats batter. Mix well.
- Add 3-4 tablespoon finely chopped fresh coriander. Mix well.
- Set this aside for 10-15 mins and the batter usually gets thick. Add the remaining ¼ cup water. Mix well.
- Meanwhile heat the cast iron paniyaram pan on low flame and add ½ teaspoon of oil in each of the cavities.
- To the prepared batter, add one large pinch of baking soda and mix well.
- If needed, add 1-2 tablespoon water and adjust the consistency. The batter should be thick, falling slowly from the spoon.
- Pour a small ladle (about 1–1.5 tbsp) of batter into each cavity.
- Cook on low flame for 3-4 mins. It is optional to cover the pan with a lid.
- As the bottom turns golden brown, gently flip around. It does not matter if the center is still wobbly. Flipping at this stage makes round kuzhi paniyaram.
- As both sides are golden brown, remove each kuzhi paniyaram. Repeat the same with rest of the batter.
- Serve hot/warm with pudina chutney, coconut chutney and tiffin sambar.
Notes
- In the place of baking soda, ½ packet of eno fruit salt can also be used.
- Grated carrots, fresh green peas, finely chopped cabbage and French beans can also be added along with onions to make veg oats paniyaram.
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