Ingredients: cup Instant Oats (Oatmeal), cup Rice flour, cup Curd (Dahi / Yogurt), - to taste, teaspoon Enos fruit salt, Onion - finely chopped, Green Chillies - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, (Dhania) Leaves - small bunch, Oil - for cooking, Diabetic Friendly diet
Instructions: To begin making the Instant Masala Oats Kuzhi Paniyaram Recipe, we will first dry roast oats on low heat for 3-4 minutes. Do not let the oats change color. Remove from stove and let it cool. Once it cools down, grind the oats into a fine powder.Add the oats flour and rice flour in a large mixing bowl. Add salt and mix well. Keep aside.Heat 1 teaspoon of oil in a small skillet. To the hot oil add mustard seeds and allow it to crackle. Add cumin seeds and saute for a few seconds. To this, add finely chopped onions, green chilies and saute till onions turn soft and pink.Add the tempered onion mix, chopped coriander leaves to the oats batter and mix well. Add the yogurt, enos fruit salt and stir well to combine.Add the required amount of water to the batter. The oats paniyaram batter has to be thick like idli batter or uttapam batter. Check the salt and adjust to suit your taste. Preheat the paniyaram pan on medium heat. Add few drops of oil into each cavity. Pour oats paniyaram batter into each cavity leaving some space over the top for it to rise.Allow it to cook on medium heat for 3-4 minutes. Once you notice the tops have begun to steam and are not raw, and the bottom has begun to turn brown, flip the paniyaram over. Cook well on both sides adding additional oil to make it slightly crispier.Once the Masala Oats Paniyaram is cooked on both sides, remove from the heat and proceed the same way with the remaining batter.Serve the Instant Masala Oats Kuzhi Paniyaram along with Coconut Chutney or Tomato Chutney  and South Indian Filter Coffee for breakfast or as a tea time snack or even pack it into a lunch box for kids.