SOLARA product used : Cast Iron Paniyaram
Oats paniyaram is a nutritious dish packed with fiber from oats, promoting heart health and digestion. It's also a good source of complex carbohydrates for sustained energy and probiotics from yogurt for gut health. Cooked with minimal oil, it's a wholesome option suitable for weight management, offering vitamins, minerals, and antioxidants from vegetables. Enjoyed as part of a balanced diet, it provides a delicious way to incorporate nutritious ingredients into meals for overall well-being.
Ingredients:
- 1 cup rolled oats
- 1/2 cup semolina (rava)
- 1/2 cup yogurt (curd)
- 1/2 cup water
- 1 small onion
- 1 green chili
- 2 tablespoons coriander leaves
- 1/2 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon oil
Instructions:
Prepare Batter:
- In a mixing bowl, combine rolled oats, semolina, yogurt, and water. Mix well to form a smooth batter. Let it rest for 15-20 minutes.
Add Vegetables and Seasoning:
- After resting, add finely chopped onion, green chili, coriander leaves, cumin seeds, and salt to the batter. Mix everything together.
Preheat Paniyaram Pan:
- Place the paniyaram pan on the stove and heat it on medium flame.
- Once the pan is hot, reduce the flame to low.
Grease Pan:
- Add a few drops of oil into each cavity of the paniyaram pan, ensuring they are evenly coated.
Pour Batter:
- Pour the oats batter mixture into each cavity of the paniyaram pan, filling them up to about three-fourths full.
Cook Until Golden Brown:
- Cover the pan with a lid and let the oats paniyaram cook on low flame for about 3-4 minutes or until the bottom side turns golden brown and crispy.
Flip and Cook Other Side:
- Using a skewer or spoon, carefully flip each oats paniyaram to cook the other side.
- Cook uncovered for another 2-3 minutes or until both sides are golden brown and crispy.
Serve Hot:
- Once cooked, remove the oats paniyaram from the pan and transfer them to a serving plate.
- Repeat the process with the remaining batter.
- Serve hot with coconut chutney or tomato chutney.
