Oats Paniyaram

Oats Paniyaram

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.


  • 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


 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.