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Quick Oats Paniyaram

Oats and semolina combine well to make delicious paniyarams This is a Sanjeev Kapoor exclusive recipe.

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Quick Oats Paniyaram

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Main Ingredients Quick cooking oats, Semolina (rawa/suji)
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Quick Oats Paniyaram

  • 1 cup Quick cooking oats
  • 3/4 cup Semolina (rawa/suji)
  • 1/2 cup Yogurt
  • 1 Carrot small, grated
  • 1 tablespoon Fresh coriander leaves chopped
  • 1-2 Green chillies chopped
  • Salt to taste
  • 1 tablespo for drizzling Ghee
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 6-8 Curry leaves shredded
  • 1/2 teaspoon Fruit salt
  • Coconut chutney to serve
  • Sambhar to serve

Method

  1. Dry roastoats 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 aa small non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves, mix and saute for 30 seconds. Add thistempering to the oats mixture and mix well. Add fruit salt and 1 tbsp waterand 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.
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