Quick Oats Paniyaram | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

These paniyarams made with are a nutritious twist to the south Indian classic. Serve piping hot with coconut chutney and sambar!

QUICK OATS PANIYARAM

Ingredients

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

Method

1. Dry roast oats in a non-stick pan. Transfer into a blender jar and blend to a fine powder and transfer this into a large bowl.
2. Add semolina, yogurt, carrot, chopped coriander, green chillies, salt and mix well. Add water and mix to form a semi-thick batter. Set aside for 10-15 minutes.
3. Heat ½ tbsp ghee in a a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and take the pan off the heat.
4. Transfer the prepared tempering in the oats mixture and mix well. Add fruit salt and 1 tbsp water. Mix till well combined.
5. Heat a non-stick paniyaram pan and drizzle a little ghee in each mould. 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.
6. Transfer the prepared paniyaram on a serving plate, serve hot with coconut chutney and sambhar.

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Cuisine - Indian

Course - starter

Dish - starter