Quick Oats Paniyaram Oats and semolina combine well to make delicious paniyarams This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Jul 2020 in Recipes Course New Update 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 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. 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. 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. 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. Transfer the paniyaram onto a serving plate and serve hot with coconut chutney and sambhar. #Asafoetida #Carrot #Curry leaves #Fresh coriander leaves #Fruit salt #Ghee #Green chillies #Mustard seeds #Semolina (rawa/suji) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article