Oats Paniyaram | Instant Oats Kuzhi Paniyaram | Oats Kara Paniyaram

Healthy & delicious Instant Oats Paniyaram recipe with detailed step by step pictures. Oats Kuzhi Paniyaram is an easy, quick and tasty recipe that can be served as breakfast, snack or dinner!

Oats Paniyaram is a quick and delicious recipe made with instant oats and sauteed mixed vegetables. Kara Paniyaram or Kuzhi paniyaram is a traditional recipe made with fermented rice & urad dal batter which is very similar to idli batter. It is also possible to make paniyaram with leftover idli batter. But what do you do when there is no batter at all?!

With this simple recipe of using instant quick oats, it is very easy to make paniyaram – also known as appe/paddu/punganalu without having to grind the batter or ferment it. If you are someone who doesn’t like having oats porridge, this recipe is a perfect fit – it is quick, it is flavorful and it is also healthy! There are a number of variations and substitutions possible with this recipe, so checkout the different sections below.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Oats Paniyaram
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Oats Paniyaram Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Instant Oats are one of the key ingredients for making this oats paniyaram recipe. You can use any brand of instant oats, but should quick cooking oats.

Rice Flour is used to add texture to the instant paniyaram batter, it also adds crispness to the oats paniyaram.

Onions, Grated Carrots are sauteed in a little oil along with South Indian tempering ingredients, before added to the paniyaram batter.

Curd is added to the paniyaram batter as it helps with the flavor and also makes for the no-fermentation technique.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Oats Paniyaram

Oats Kuzhi Paniyaram is a simple and straight forward recipe that is beginner friendly. Below are the tips that I follow.

Use instant cooking oats and it is important to roast it for making paniyarams that are non-sticky texturally. Oats naturally have a sticky/gooey consistency when cooked and dry roasting until nutty & aromatic helps remove the stickiness.

The batter should be thick, similar to that of idli batter. As we add curd to mix the batter, it absorbs the moisture quite quickly. Before making the paniyaram adjust the batter consistency by adding 2-3 tablespoon of water.

Using cast iron appe pan/paniyaram kal helps in getting golden crispy beauties that also retain the crispiness for long compared to the ones made in nonstick pan. Slow cooking is the key.

Substitutions & Variations

It is optional to use onions and grated carrots for the paniyaram batter. It could simply be tempered with mustard seeds, cumin seeds, curry leaves and asafoetida too.

Alternatively, any finely chopped/grated vegetables can be added to the paniyaram batter for more colorful and flavorful oats kuzhi paniyaram.

Apart from rice flour, ragi flour can also be used for binding the batter.

Another option is to make the oats paniyaram batter similar to oats adai and use it to make paniyaram.

Serving Suggestions

Oats Paniyaram is best served hot/warm with sides of coconut chutney, pudina chutney and tiffin sambar. You can also serve it with kara chutney or peanut chutney. Once the batter is mixed and baking soda is adding, it should be used immediately for best results. Don’t store the batter in fridge, it may result in not-so-soft paniyarams.

Similar Recipes

Oats Paniyaram Recipe with Step by Step Pictures

In a pan dry roast 1 cup instant oats on medium flame for 4-5 mins until it is nutty & fragrant without changing its color.

Once cooled down grind into a coarse powder.

Add the ground oats powder along with ¼ cup rice flour and salt as needed.

Next add ½ cup fresh thick curd.

Mix it well without any lumps and add about ½ cup water to make the batter.

In the same pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida and few curry leaves finely chopped.

Next add 1 medium onion finely chopped and fry it on low flame until translucent.

Now add 1 small carrot finely grated.

Cook on low flame for 3-4 mins until the carrots and onions are soft.

Add this to the prepared oats batter. Mix well.

Add 3-4 tablespoon finely chopped fresh coriander. Mix well.

Set this aside for 10-15 mins and the batter usually gets thick. Add the remaining ¼ cup water. Mix well.

Meanwhile heat the cast iron paniyaram pan on low flame and add ½ teaspoon of oil in each of the cavities.

To the prepared batter, add one large pinch of baking soda and mix well.

 If needed, add 1-2 tablespoon water and adjust the consistency. The batter should be thick, falling slowly from the spoon.

Pour a small ladle (about 1–1.5 tbsp) of batter into each cavity.

Cook on low flame for 3-4 mins. It is optional to cover the pan with a lid.

As the bottom turns golden brown, gently flip around. It does not matter if the center is still wobbly. Flipping at this stage makes round kuzhi paniyaram.

As both sides are golden brown, remove each kuzhi paniyaram. Repeat the same with rest of the batter.

Serve hot/warm with pudina chutney, coconut chutney and tiffin sambar.

Recipe Notes

• In the place of baking soda, ½ packet of eno fruit salt can also be used.
• Grated carrots, fresh green peas, finely chopped cabbage and French beans can also be added along with onions to make veg oats paniyaram.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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