Oats Paniyaram Recipe – Quick Indian Savory Pancakes

Last Updated on 2 months by Neha Deshmukh

Oats Paniyaram Recipe – Quick Indian Savory Pancakes

Introduction

Okay, let’s be real – sometimes you just want something delicious and relatively healthy, right? And quick? That’s where these Oats Paniyaram come in! I first stumbled upon this recipe when I was trying to sneak more oats into my family’s diet (sneaky mom powers, activate!). They’re these adorable little savory pancakes, super fluffy inside and slightly crispy outside, and honestly, they’re addictive. Perfect for a quick breakfast, snack, or even a light dinner. Trust me, you’ll love them!

Why You’ll Love This Recipe

These aren’t your average pancakes. Oats Paniyaram are:

• Quick & Easy: Ready in under 30 minutes!
• Healthy-ish: Packed with the goodness of oats.
• Flavorful: The tempering adds a wonderful aromatic punch.
• Versatile: Great for breakfast, snacks, or even festive occasions.
• Fun to Make: Especially with kids – who doesn’t love tiny pancakes?

Ingredients

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

• ¼ cup Quaker quick oats
• ¼ cup Idly/dosa batter
• As needed Salt
• As needed Water
• 1 Big onion (chopped finely)
• 1 Green chilly (chopped)
• 1 Small piece of ginger
• ¼ tsp Mustard seeds
• ½ tsp Urad dal (split black lentils)
• ½ tsp Channa dal (split chickpeas)
• 1 tsp Olive oil/cooking oil
• A few Curry leaves
• 1.5 tsp Sour curd (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Quaker Oats: I prefer Quaker quick oats because they grind down beautifully and give a lovely texture. Rolled oats will work in a pinch, but you might need to grind them a bit finer.
• Idli/Dosa Batter: This is the heart of the recipe! The fermentation of the batter is key for that light and fluffy texture. You can use store-bought or homemade. If you’re using store-bought, make sure it’s fresh. Regional variations exist – South Indian batters are often thinner, while some North Indian versions are thicker. Adjust the water accordingly!
• Olive Oil vs. Other Cooking Oils: I like using olive oil for a slightly healthier twist, but any cooking oil you prefer will work just fine – sunflower, canola, or even coconut oil.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian aroma. Dried ones just don’t compare. If you can, grow your own – they’re surprisingly easy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those oats ready. Dry roast the Quaker quick oats in a pan until they become fragrant. This takes just a couple of minutes. Then, grind them into a fine powder. Set aside.
2. In a bowl, combine the powdered oats, idli/dosa batter, a pinch of salt, and a little water. You want a batter that’s semi-thick – not too runny, not too stiff. Add the sour curd if using.
3. Now for the magic – the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and channa dal and sauté until golden brown.
4. Next, toss in the chopped onion, green chilly, and ginger. Sauté until the onions are translucent. Finally, add the curry leaves and let them sizzle for a few seconds.
5. Pour this beautiful tempering into the oat batter and mix well.
6. Preheat a non-stick paniyaram pan (the one with the little molds). Drizzle a little oil into each mold.
7. Pour the batter into each mold, filling them about ¾ full. Drizzle a little more oil around the edges of each paniyaram.
8. Cover the pan and cook on low heat for 3-4 minutes.
9. Gently flip the paniyaram and cook the other side until golden brown and crispy.
10. Serve hot!

Expert Tips

• Don’t overcrowd the pan. Cook in batches if necessary.
• Keep the heat low to ensure the paniyaram cook through without burning.
• A good non-stick pan is your best friend here!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based yogurt instead of sour curd and ensure your idli/dosa batter is vegan-friendly.
• Gluten-Free: Make sure your oats are certified gluten-free if you have a gluten intolerance.
• Spice Level: Adjust the quantity of green chili to suit your taste. My friend, Priya, loves to add a pinch of red chili powder too!
• Festival Adaptations: These are often made during Ganesh Chaturthi/Vinayaka Chaturthi as an offering. You can add a little grated coconut to the batter for a festive touch.

Serving Suggestions

Oats Paniyaram are delicious on their own, but they’re even better with a side of:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover paniyaram can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. They’re best enjoyed fresh, though!

FAQs

• Can I use steel-cut oats instead of quick oats? You can, but you’ll need to cook them first and then grind them into a powder. Quick oats are much more convenient.
• What if I don’t have idli/dosa batter – can I make it from scratch? Absolutely! There are tons of recipes online for making idli/dosa batter from scratch. It takes a bit more time, but it’s worth it if you want complete control over the ingredients.
• How can I make the paniyaram extra crispy? Make sure your pan is hot enough and don’t overcrowd it. Also, drizzling a little extra oil around the edges helps.
• Can I make the batter ahead of time? How long will it keep? You can make the batter ahead of time, but it’s best to use it within 24 hours. The batter may lose some of its fluffiness if stored for longer.
• What are some other chutney options to serve with paniyaram? Peanut chutney, coriander chutney, and even a simple mint chutney would be delicious!