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5 from 1 vote

Instant oats paniyaram recipe | Quick oats kuzhi paniyaram recipe

Instant oats paniyaram recipe is a twist given to authentic Tamil recipe-kuzhi paniyaram by using quick cooking oats along with curd and rice flour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Servings: 3
Calories: 110kcal
Author: Harini

Ingredients

  • 1 cup quick cooking instant oats
  • 4 tablespoons rice flour
  • 3/4 cup curd whisked smooth
  • A pinch of fruit salt
  • salt
  • For masala
  • 1 small onion sliced
  • 1 carrot peeled and grated
  • 1/2 green bell pepper chopped fine
  • 2 green chillies slit
  • 1 teaspoon urad dal
  • 1 teaspoon channa dal
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • Salt
  • Oil

Instructions

  • Heat 1 tablespoon in a kadai and temper with mustard seeds,urad dal,channa dal,curry leaves and green chillies.
  • Add sliced onions and saute till translucent. Add the chopped green bell peppers,carrot,turmeric powder and salt and saute for 3-5 minutes. Cover and cook till the veggies are done. Remove from flame and set aside to cool
  • Take oats and rice flour in a bowl and mix well. Add salt. Add curd and mix well to make alump free batter. The batter should be of idly batter consistency.
  • Now add the cooked veggies to the batter and mix. You can few tablespoons of curd now if you feel the batter is too tight.
  • Heat a paniyaram kal and add few drops of oil in each mould. Spoon in the batter in each mould and cook for 2 minutes. Flip to the other side gently using a wooden stick (comes along with paniyaram kal) and cook for 2 minutes,until the crust turns golden brown.
  • Finish off the remaining batter same way and serve instant oats paniyaram hot along with chutney or plain along with tea.

Notes

1. If the batter is too loose after adding curd,you can add 2-3 teaspoons of rice flour
2. Fruit salt acts as leavening agent
3. You can add just onions leaving out veggies,else you can do a tempering of mustard,cumin,crushed pepper and curry leaves instead of the masala mentioned in the recipe

Nutrition

Calories: 110kcal