Instant Oats Ponganalu|Oats Paniyaram

Instant Oats Ponganalu – are very healthy, protein and fiber rich, Quick, easy and tasty. They are crunchy on the outside and soft and fluffy on the inside. This recipe needs no soaking or fermentation. It can also be served as a snack or breakfast/lunch/dinner. This comes in handy during morning rush or when you have guests at home too. serve these healthy Oats ponganalu with any chutney of your choice.

Generally ponganalu made using leftover dosa batter. But this recipe is an instant and easy to cook dish. Oats ponganalu are even a great lunch box option for kids.

How to make Instant Oat Ponganalu

PREP TIME: 5-7 MINS  COOK TIME: 25 MINS  TOTAL TIME: 30-35 MINS  COURSE: MAIN COURSE/SNACK  CUISINE: ANDHRA SERVINGS : 4

Ingredients

oats powder – 2 cupsfinely cut green chilly – 2 tsp
sooji/rava – 1 cupgrated ginger – 1 tsp
quinoa powder – 1/2 cupfinely chopped curry leaves
curd/yogurt – 1.75 -2 cupsbaking soda – 1/4 tsp
grated carrot – 1/2 cupfinely chopped cilantro
finely chopped onion – 1/2 cupcumin seeds/jeera – 1.5 tsp (split)
salt – 1 tsp or to taste

Instructions

  1. Dry roast oats and quinoa separately just till warm, grind to smooth powders.
  2. In a mixing bowl, add sooji/rava, oats powder, quinoa powder and curd/yogurt. Mix well and keep aside for 20 mins.
  3. In a small seasoning pan, heat 2 tsp oil, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When the mustard seeds start sputtering, Turn off the flame.
  4. Now add carrot, onion, 1 tsp cumin seeds, cilantro, curry leaves, ginger, green chillies, seasoning from step 3 and salt to the mixing bowl. Stir well to combine.
  5. Add the required amount of water to make the batter. The oats paniyaram batter has to be thick like idli batter. Check the salt and adjust to suit your taste. 
  6. Preheat ponanalu/appe/paniyaram pan on medium heat. Add few drops of oil into each mold.
  7. Add baking soda to the prepared batter right before making ponganalu.
  8. Pour oats ponganalu batter into each mold leaving some space at the top for it to rise.
  9. Allow it to cook on medium heat for 30 sec on one side. Once you notice the sides are turning brown and the bottom has begun to turn brown, flip them over. Cook well on both sides.
  10. Once the Oats ponganalu/Paniyaram is cooked on both sides, remove from the heat.
  11. repeat steps 8-10 with the remaining batter.
  12. Serve hot or at room temperature with peanut chutney or coconut chutney or garlic chutney(powder) or tomato chutney or they even taste good with mango pickle.

Tips

  1. If quinoa is not available, you can skip adding quinoa powder.
  2. You may add other veggies you like.

Step by step photo instructions

  1. Dry roast oats and quinoa separately just till warm, grind to a smooth powders.

2. In a mixing bowl, add 1 cup sooji/rava, 2 cups oats powder, 1/2 cup quinoa powder and 1.75-2 cups curd/yogurt. Mix well and keep aside for 20 mins.

3. In a small seasoning pan, heat 2 tsp oil, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When the mustard seeds start sputtering, Turn off the flame.

4. Now add 1/2 cup grated carrot, 1/2 cup finely chopped onion, 1 tsp cumin seeds, cilantro, curry leaves, 1 tsp grated ginger, 2 tsp green chillies, seasoning from step 3 and 1 tsp salt to the mixing bowl. Stir well to combine.

5. Add the required amount of water to the batter. The oats paniyaram batter has to be thick like idli batter. Check the salt and adjust to suit your taste. 

6. Preheat ponanalu/appe/paniyaram pan on medium heat. Add few drops of oil into each cavity.

7. Add baking soda to the prepared batter right before making ponganalu. Mix well.

8. Pour oats paniyaram batter into each cavity leaving some space at the top for it to rise.

9. Allow it to cook on medium heat for 30 sec on one side. Once you notice the sides are turning brown and the bottom has begun to turn brown, flip them over. Cook well on both sides.

10. Once the Oats Paniyaram is cooked on both sides, remove from the heat and proceed the same way with the remaining batter from steps 8- 10.

11. Serve hot or at room temperature with peanut chutney or coconut chutney or garlic chutney(powder) or tomato chutney or they even taste good with mango pickle.

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