Quick Oats Paniyaram

Ingredients 

• 1 cup quick-cooking oats
•  ¾ cup semolina (rawa/suji)
• ½ cup yogurt
• 1 small carrot, grated
• 1 tablespoon fresh coriander leaves chopped
• 1-2 green chillies chopped
• Salt to taste
• 1 tablespoon ghee + for drizzling 
• 1 teaspoon mustard seeds
•  ¼ teaspoon asafoetida
• 6-8 curry leaves shredded
• ½ teaspoon fruit salt
• Coconut chutney to serve
• Sambhar to serve

Method

1. Dry roast oats in a non-stick pan for 1-2 minutes. Transfer into a blender jar, blend to a fine powder and transfer into a large bowl.
2. Add semolina, yogurt, carrot, coriander leaves, green chillies and salt and mix well. Add sufficient water and mix to make a semi-thick batter. Rest the batter for 10-15 minutes.
3. Heat 1 tbsp ghee in a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves, mix and saute for 30 seconds. Add this tempering to the oats mixture and mix well. Add fruit salt and 1 tbsp water and mix well.
4. Heat a non-stick paniyaram pan and drizzle a little ghee in each dent. Add 1 tbsp batter in each, cover and cook on medium heat for 2-3 minutes. Flip and cook further for 1 minute. Take them off the heat. Make more paniyarams with the remaining batter.
5. Transfer the paniyaram onto a serving plate and serve hot with coconut chutney and sambhar.