La familia is doesn’t take very kindly to repetitive meals…tell me if that’s sounds unusual to you! 🙂 As a result I’m perpetually looking for fast easy healthy recipes to whip up at home, coz’ you know that “running against syndrome” that I suffer from?!
These Instant Oats Vegetable Paniyaram totally fit the bill. They are really delicious, chock -o – block with seasonal vegetables and always a hit!!
This really one of those instant recipes that you can turn to if you have unexpected guests dropping in, a very hangry child to feed some snacks or make it into a complete meal with sambar and chutney. They are wonderful for office/ school tiffins . And we do love them for our breakfast too!
I’ve used methi ( fenugreek) and carrots in this recipe because North Indian winters demand that we eat methi in all forms every day …its in season and just so so fresh. Carrots are at their sweetest best. You can of course use whatever vegetables you like and whatever is easily available. It’s a great way to increase your daily veg intake.
Oats add body and texture to the paniyarams, while sooji ( semolina) ensures a certain crispness. These are best eaten fresh off the pan, but we are quite happy eating them the next day as well. They stay very well in air tight container ( refrigerated) for at least a day. I haven’t kept them any longer. You can reheat them in the microwave or on stove top too.
I hope you’ll give these wholesome, nourishing Instant Oats Vegetable Paniyaram a try. I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.