Instant Oats Paniyaram | Oats Guliappa Recipe
Servings: 20
Ingredients
- Oats- 1 cup
- Rice flour- 1/4 cup
- Yogurt- 1/2 cup
- Grated carrot- 1/3 cup
- Onion- 1 no.
- Salt- 1 tsp
- Baking soda- 1/4 tsp optional
- Fresh grated coconut- 4 tsp optional
- Chopped coriander leaves- 4 tsp optional
- Cooking oil - Enough to cook appam
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/4 tsp
- Split black gram lentils- 1/4 tsp
- Curry leaves- Few
Instructions
Preparation
- Dry roast the oats in a pan under medium heat with constant stirring. When they turn little crisp, switch off the flame and let it cool down. Then transfer it to a mixer and make coarse powder.
- Chop onion finely and keep it aside.
Method
- Heat the pan again adding all the seasoning ingredients in the order mentioned. As the mustard seeds crackle add chopped onions and saute. When the onions turn translucent include grated carrot and stir till the raw smell subsides.
- In a wide bowl add powdered oats, rice flour, yogurt, salt, baking soda, sauteed onions plus carrot. Combine everything well and adding water little by little make a batter of dosa batter consistency. I have added chopped coriander leaves and fresh grated coconut too.
- Next, heat appa pan (paniyaram pan), grease with oil and pour the batter in to each depression. Cook covered for few minutes. When it gets cooked from top, turn it over using spoon and cook other side too.
- Remove them from pan and relish it with chutney and sambar. It can be a good breakfast or evening snack too.
Notes
- Roasting oats helps in reducing the raw smell and in powdering.
- For instant oats recipe, it's better to add baking soda. If you have time to rest the batter for an hour, then baking soda is not required.
- You can make it spicy by adding red chilly powder or finely chopped green chilly to the batter.
- Coriander leaves and grated coconut help enhancing the flavor. So do add them.