How to make Quick Oats Paniyaram -

Oats and semolina combine well to make delicious paniyarams

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Quick cooking oats, Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Dal Vada Sweet Potato and Crab Cakes Dahi Gujia Set Dosa - SK Khazana

Quick Oats Paniyaram

Quick Oats Paniyaram Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quick Oats Paniyaram Recipe

  • Quick cooking oats 1 cup

  • Semolina (rawa/suji) 3/4 cup

  • Yogurt 1/2 cup

  • Carrot small, grated 1

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chillies chopped 1-2

  • Salt to taste

  • Ghee 1 tablespo for drizzling

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves shredded 6-8

  • Fruit salt 1/2 teaspoon

  • Coconut chutney to serve

  • Sambhar to serve

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Transfer the paniyaram onto a serving plate and serve hot with coconut chutney and sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.