Ingredients

The following ingredients have 3 Servings
  • 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

Instruction

  • 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.