Our family is a bit partial when it comes to paniyaram. We can have it for breakfast, as a snack and even for dinner.I have a soft spot for Oats. So combining these two, I made these Oats Paniyarams and served it with coconut chutney and it was washed down with a a cooling Cucumber and Mint flavored buttermilk.We don’t prefer heavy dinners in Summer and these type of light dishes looks perfect!
While you are around here, take a look at the other recipes with Oats and indulge on a delicious and nutritious meal.
This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.
Chili powder- 1/2 teaspoon
Salt- to taste
Chopped curry leaves- a few
Buttermilk – as needed
Oil- 1 teaspoon
Mustard- 1 teaspoon
Chana dal- 1 teaspoon
Urad dal- 1 teaspoon
Onion -1, finely chopped
Take the powdered oats in a bowl and add salt, chili powder and curry leaves.Mix and add buttermilk little by little to make a thick batter.
Heat oil in pan and add the mustard, urad dal and channa dal. When teh mustard pops and dal turns brown, add the onion. Saute till the onion turns translucent.Pour this into the batter and give it a mix
Heat a paniyaram pan and smear oil in the moulds and drizzle a little oil[optional]and cover and cook for a few minutes. The sides will turn crisp.Gently remove the paniyarams from the moulds and turn them over using a spoon / skewer. Once both sides turn crisp, remove from the pan and repeat for the remaining batter.Serve with a side of your choice
We had it soaked in sambar, sprinkled with a little sev, and a small bowl of coconut chutney.