I wanted to try Oats Paniyaram after trying oats kozhukattai, A year when I tried oats paniyaram , it became so sticky inside and I was not satisfied at all so didn’t post it here.I was little hesitant to try after that.After few months, I saw this recipe, I gave a try as I was confident with Ramyas recipes as most of the recipes I tried from hers were a hit at home….And as I guessed this oats paniyaram came out soo good, perfect as a snack for teatime.The paniyaram has a slightly crisp edge and soft inside, I loved the texture so much….I bet no one can find you have added oats in it…So what more do you need ?
You actually need no sidedish for this paniyaram but I served with coconut chutney .
Oats Paniyaram Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : around 15
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Quick cooking oats – 1 cup(I used Quaker)
Rice Flour – 3 tbsp
Thick Curd (Yogurt) – 1/2 cup
Baking Soda – 1/8 tsp
Carrot – 1 small grated
Small Onion – 6 chopped finely
Red Chilli powder – 1/2 tsp
Coriander leaves – 2 tbsp finely chopped
Oil – as required to toast
Salt – to taste
To Temper:
Cooking Oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Curry leaves – 2 tsp chopped finely
Method:
- Dry roast oats for 2mins do not let the color change, this step is purely optional.Set aside.In a pan heat oil add mustard seeds,urad dal and curry leaves let it splutter.Then add onion and saute till transparent.
- Then add carrot and saute till raw smell leaves, add chilli powder and give a quick mix.In a mixing bowl take roasted oats,saueted carrot onion,rice flour,curd,baking soda and coriander leaves.
- Add required,mix well to form a semi loose batter , like our oothapam batter.Grease the kuzhipaniyaram pan with oil and add a laddle full of the batter in each hole.
- Then cook covered for a minute or until it gets cooked. When the top part looks cooked then turn and cook on other side till golden brown.
Serve as a teatime snack with any spicy chutney of your choice.
My Notes:
- The batter should not too too runny or too thick, it should be in pourable consistency yet spoonable.
- You can add coconut pieces / grated coconut for extra crunch.
Divs says
November 4, 2014 at 11:05 amYum! MIL sometimes makes normal dosa batter paniyaram for dinner. this would make a much healthier alternative without compromising on taste. will surely try!
Meena srinivas says
November 4, 2014 at 12:24 pmHi Sharmi, I wanted to do something interesting for evening. When I saw your blog, I,m very happy and tried immediately. Really it came out well and all liked so much. So crispy and tasty. Mainly instant no need to grind and wait for long. Thank you so much for the superb and easy to make recipe. You made my day…..
Siri says
November 4, 2014 at 6:30 pmHi Sharmi,
Thanks for the yummy recipe…..but when do you add baking soda ? its not mentioned in the steps.
Snow White says
November 4, 2014 at 7:24 pmThanks for the healthy recipe. Can we use old fashioned oats instead of the instant ones? Also is rice flour must or can we skip it?
Aradhana says
November 4, 2014 at 10:05 pmHi sharmi, I'm big fan of yours.. thanks for healthy dish.. in step 2 shud v add green chilli or chilli powder which s not mentioned in ur ingredients list. .
SHARMILEE J says
November 7, 2014 at 8:08 amIt was a typo now updated it….it is only read chilli powder not green chillies
SaralaThanga says
November 5, 2014 at 9:16 amLovely and healthy, clicks are tempting as usual !
Sophia says
November 7, 2014 at 7:36 amHi sharmi I'm a regular visitor of your blog and also tried and tasted few recipes which were yummy..? Now I've a doubt in this oats panniyaram.. Can baking soda be substituted with Eno?
SHARMILEE J says
November 7, 2014 at 8:09 amYes you can try that….
Sivaranjani N.R says
November 7, 2014 at 7:13 pmTried it tasted yum, guests loved it
Sreedevi Sn says
November 17, 2014 at 10:34 amHi your panniyaram pan is nice. Where can i get it? What metal?
SHARMILEE J says
November 17, 2014 at 3:07 pmIt is indalium, I got it from my native…