Oats & Dal Paniyarams- Authentic South Indian Savory Recipe

Last Updated on 2 months by Neha Deshmukh

Oats & Dal Paniyarams – Authentic South Indian Savory Recipe

Introduction

Oh, paniyarams! These little dumplings hold such a special place in my heart. They remind me of festive mornings at my grandmother’s house, the aroma of spices filling the air. I first made these myself when I was trying to sneak more oats into my family’s diet – and honestly, they didn’t even notice! This recipe blends the goodness of oats with the traditional flavors of South Indian dals, creating a snack that’s both healthy and incredibly delicious. You’ll absolutely love how easy they are to make, and the delightful texture is just chef’s kiss.

Why You’ll Love This Recipe

These aren’t your average fritters! Oats & Dal Paniyarams are a fantastic way to enjoy a savory snack that’s packed with protein and fiber. They’re perfect for breakfast, a quick afternoon bite, or even as part of a festive spread. Plus, they’re naturally gluten-free (if you use certified gluten-free oats!), making them a great option for those with dietary restrictions.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful paniyarams:

• 1 cup Oats
• 1 cup Toor dal (split pigeon peas) – about 175g
• 1 cup Chana dal (split chickpeas) – about 160g
• 1 tablespoon Urad dal (split black lentils) – about 8g
• 1 tablespoon Moong dal (split yellow lentils) – about 8g
• 1 inch Ginger, roughly chopped
• 6 Red chillies (adjust to your spice preference)
• 1 teaspoon Fennel seeds
• 1 Onion, finely chopped
• 1 sprig Curry leaves, chopped
• 1 cup Mixed vegetables (carrots, peas, beans work well), finely chopped
• 1 tablespoon Coriander leaves, chopped
• ½ teaspoon Asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Oats: The Unexpected Addition – I use rolled oats for this recipe, but quick-cooking oats work in a pinch. They add a lovely texture and a subtle nutty flavor.
• The Power of Mixed Dals: Using a combination of dals is key to the authentic flavor and texture. Each dal contributes a unique element – toor dal for binding, chana dal for a slightly grainy texture, and urad and moong dal for lightness.
• Regional Variations in Dal Combinations: Feel free to experiment! Some families add more urad dal for a fluffier paniyaram, while others prefer a higher proportion of toor dal for a more substantial bite.
• Spice Blend Breakdown: Fennel & Red Chillies: Fennel seeds add a beautiful aromatic sweetness that balances the heat from the red chillies. Adjust the number of chillies based on how spicy you like things!
• The Importance of Fresh Ginger & Curry Leaves: Seriously, don’t skip these! Fresh ginger adds a zing, and curry leaves provide that signature South Indian fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal, chana dal, urad dal, and moong dal together in plenty of water for 2-3 hours. This softens them up for grinding.
2. Next, in a blender, grind the oats, red chillies, fennel seeds, and ginger into a fine powder.
3. Now, add the soaked dals to the blender and grind them coarsely. You want a broken wheat-like texture, so add minimal water – just enough to get things moving.
4. Transfer the mixture to a large bowl. Gradually add water to create a pourable batter consistency. It shouldn’t be too runny, but it should easily drip from a spoon.
5. Mix in the chopped onions, curry leaves, coriander leaves, asafoetida, and salt. Give it a good stir to ensure everything is well combined.
6. Heat a paniyaram/appe pan over medium heat. Grease each cavity generously with oil. This is crucial to prevent sticking!
7. Pour the batter into each cavity, filling them about ¾ full. Cover the pan and cook for 3-4 minutes.
8. Using a skewer, carefully flip each paniyaram and cook until golden brown on both sides, adding a little more oil if desired.
9. Serve hot with your favorite chutney or sambar!

Expert Tips

A few things I’ve learned over the years…

• Achieving the Perfect Paniyaram Texture: The key is to get the batter consistency right. It should be thick enough to hold its shape but thin enough to cook through evenly.
• Troubleshooting: Batter Consistency: If the batter is too thick, add a little more water, one tablespoon at a time. If it’s too thin, add a tablespoon of oat flour or semolina (rava).
• Tips for Even Cooking: Make sure your paniyaram pan is heated evenly. If some paniyarams are cooking faster than others, adjust the heat accordingly.

Variations

Let’s get creative!

• Vegan Paniyarams: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients.
• Gluten-Free Considerations: Double-check that your oats are certified gluten-free if you have a gluten intolerance.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily reduce the number of red chillies or even remove the seeds for a milder flavor.
• Festival Adaptations (Ganesh Chaturthi, etc.): These are often made during festivals! You can add a pinch of turmeric for a vibrant color.
• Adding Different Vegetables: I love adding finely chopped carrots, peas, and beans, but feel free to experiment with other veggies like potatoes, spinach, or even grated zucchini.

Serving Suggestions

Paniyarams are best enjoyed hot and fresh!

• Coconut Chutney Pairing: A classic pairing! The cool, creamy coconut chutney perfectly complements the savory paniyarams.
• Sambar Accompaniment: Sambar adds a tangy and flavorful element to the meal.
• Other South Indian Side Dishes: Serve with a side of rasam or a simple yogurt dip for a complete South Indian feast.

Storage Instructions

• Storing Leftover Paniyarams: Leftover paniyarams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.
• Making Ahead & Freezing: You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. You can also freeze the cooked paniyarams for up to a month. Reheat them in a pan or oven for best results.

FAQs

Got questions? I’ve got answers!

• What is the significance of Paniyarams in South Indian cuisine? Paniyarams are a traditional South Indian snack that’s often made during festivals and special occasions. They’re considered auspicious and are believed to bring good luck.
• Can I use a different type of dal in this recipe? You can experiment with other dals, but the combination of toor dal, chana dal, urad dal, and moong dal provides the best flavor and texture.
• How do I know if the paniyaram pan is hot enough? The pan is hot enough when a drop of water sizzles and evaporates immediately.
• What can I substitute for asafoetida (hing)? If you don’t have asafoetida, you can omit it or substitute it with a pinch of garlic powder.
• Can I make this batter in advance? Yes, you can make the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before using.