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!!
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!
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.
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
- 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
- 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!