• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Main Dishes

    November 30, 2017

    Instant Oats Vegetable Paniyaram

    La Familia doesn't take very kindly to repetitive meals...tell me if that 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 time 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!!

    Instant Oats Vegetable Paniyaram vegetarian

    Instant Oats Vegetable Paniyaram vegetarian

    How Can I Make Paniyaram

    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!

    The basic mixture is just oats and sooji ( semolina) which is mixed with yogurt, baking soda, salt, and spices.  Everything gets whisked together in a bowl. To this batter, you can add any vegetables of your choice.

    You can make this recipe completely vegan by using non-dairy yogurt or milk. Even water will work. But yogurt does add a lovely tang and moisture to the paniyarams.

    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. You can certainly use rice flour or besan ( gram flour) to make these.

    The thick batter is then dropped by spoonfuls into the greased cavities of appe pan ( or Aebleskiver pan). It takes a few minutes for these to cook up and are ready to eat immediately.

    They are great served with coconut chutney or green mint chutney. My kids will happily lap them up with ketchup too!

    Instant Oats Vegetable Paniyaram vegetarian, easy recipe, healthy, seasonal , snack

    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 an airtight container ( refrigerated) for at least a day. I haven't kept them any longer. You can reheat them in the microwave or on the stovetop too.

    Instant Oats Vegetable Paniyaram vegetarian, easy recipe, healthy, seasonal , snack

    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.

    Instant Oats Vegetable Paniyaram vegetarian, easy recipe, healthy, seasonal , snack
    Print Recipe

    Instant Oats Vegetable Paniyaram

    Servings: 32 paniyarams
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 1 cup Oats
    • 1/2 cup Sooji/ semolina
    • 1/2 tsp baking soda
    • 1/2 tsp Turmeric powder
    • 1/2 tsp Chilli powder
    • 1 tsp Ginger, finely grated
    • Salt to taste
    • 1.5 cup Yogurt, plain
    • 1 cup Methi/ Fenugreek leaves, chopped finely
    • 1 Carrot, grated
    • 1 tsp Mustard seeds
    • 1 Tbsp Curry leaves
    • 1 Tbsp Vegetable oil plus extra for greasing the pan

    Instructions

    • Heat oil in a pan, add the mustard seeds and curry leaves. As soon as they start spluttering, add grated carrots and methi. Cook for just 3-4 minutes. Take the pan off the heat and let the vegetables cool a bit.
    • In a large bowl, mix together oats, sooji, baking soda, turmeric powder, chilli powder, grated ginger and salt. Stir in the yogurt. Whisk well to remove any lumps. This mixture should be thick, with a soft dropping consistency. Gently fold in the vegetables.
    • Heat your paniyaram / aebleskiver pan. Lightly brush each cavity with oil. Spoon in the batter and cover the pan. Let it cook for 3-4 minutes before carefully flipping it. Let it cook for another 2-3 minutes.
    • Serve warm with coconut chutney or mint chutney. Enjoy!

     

    « Glutenfree Mocha Shortbread Cookies
    Vegan Oatmeal Latte »

    Reader Interactions

    Comments

    1. Basira says

      November 30, 2017 at 6:03 pm

      Hi! Tasha

      Reply
      • natashaminocha says

        December 01, 2017 at 4:12 am

        Hello!

        Reply
    2. Deepika|TheLoveOfCakes says

      December 04, 2017 at 4:26 pm

      My mom has jsut ordered an appe pan on amazon and is looking for recipes to try! This one's perfect to start with! Love that it's healthy and delicious at the same time!

      Reply
      • natashaminocha says

        December 05, 2017 at 4:46 am

        Super! Appe pans are so useful and versatile.I even make little pancakes in them sometimes!I'm so glad you like this recipe. Thank you so much sweets.xx

        Reply
    3. Upasna says

      September 12, 2018 at 4:58 am

      Hi Natasha,
      Thank you for this super easy, healthy & yummy recipe......i got married recently & tried this recipe for my new family members & everybody loved it so much that it has become a routine breakfast option in my home.....thanks to you for bringing smile on my face ☺️

      Reply
      • Natasha Minocha says

        September 12, 2018 at 9:55 am

        Hi Upasana, this makes me so happy! Thank you for your wonderful feedback,you brought a smile to my face too! XX

        Reply
    4. Malashree Muthukrishnan says

      June 23, 2019 at 12:20 pm

      Hi dear, this paniaaram looks so yummy. Can I skip semolina from recipe completely or use broken wheat sooji? Plz reply

      Reply
      • Natasha Minocha says

        June 24, 2019 at 11:46 am

        Oh, thank you so much Malashree. So happy you like them. I haven't tried these without sooji. I think they may get a bit soggy without semolina. Broken wheat sooji may do the trick. Please let me know how it worked out for you. Cheers

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New-Cover-4-1024x934

    Hi, I'm Natasha Minocha! Welcome to Tasha’s Artisan Foods!

    More about me →

    Trending

    • Strawberry Lemon Bundt Cake
      Strawberry Lemon Bundt Cake
    • Carrot Cake Cookies with Cream Cheese Frosting
      Carrot Cake Cookies with Cream Cheese Frosting
    • Simple Chocolate Hot Cross Buns
      Simple Chocolate Hot Cross Buns
    • Easy Roasted Carrots In The Oven
      Easy Roasted Carrots In The Oven
    Get exclusive recipes, tips and more!

    Youtube

    SUBSCRIBE TO YOUTUBE

    Footer

    ↑ back to top

    About

    Tasha’s Artisan Foods

    GET NEW RECIPES IN YOUR INBOX

    • Sign Up! for emails and updates

    BROWSE RECIPES

    Desserts
    Snacks
    Breads
    Cakes
    Appetizers
    Baking Guides

    Published with WordPress

    PRIVACY POLICY

    COPYRIGHT © 2022 TASHA'S ARTISAN FOODS