Oats Masala Kuzhi Paniyaram | Instant Oats Paniyaram |Chettinad Recipes

Follow by Email


I recently posted stuffed paneer kuzhi paniyaram recipe. Click here for the recipe.

Traditionally kuzhi paniyaram is made using left over idli or dosa batter. Usually I make idli batter once a week in big quantities and store it well in fridge. The batter stays good for 5-7 days in the fridge.


While the batter is fresh I make idlis and dosas. By the end of 4th or 5th day when i’m left with very little batter I make Kuzhi paniyarams.


So traditionally I have seen my mom make kuzhi paniyaram using left over idli or dosa batter.

Oats kuzhi paniyaram is an instant and easy to cook dish. There is no soaking, no fermentation involved. If you are in a hurry to whip up a quick and healthy breakfast you can make these quick and easy dish.

DSC_0637_1492 DSC_0646_1494

Some mix oats flour with left over idli/dosa batter. I made paniyaram batter with just oats and a little bit of rice flour. The paniyaram turned out crispy, soft and melt in your mouth.

DSC_0653_1496 DSC_0659_1497

Here’s oats masala kuzhi paniyaram recipe-

Oats – 1 cup(I used steel cut oats)
Rice flour – 3 tbspn
Salt to taste
Thick curd – 1 cup
Cooking soda – 1/2 tspn
Onions – 2 large
Green chillies – 3-4 nos
Cumin seeds – 1/2 tspn
Mustard seeds – 1 tspn
Coriander leaves – 1/4 cup
Water – as required
Oil – for temper and for cooking the  paniyaram

1. Dry roast oats on low flame for 3-4 minutes. Do not let the oats change color. Remove from stove and let it cool. Grind to a fine powder.

DSC_0597 DSC_0598

2. Add the oats flour and rice flour in a large bowl. Add salt mix well. Keep aside.


3. Heat 1 tspn of oil in a small wok. To hot oil add mustard seeds and let it crackle. Add cumin seeds and fry for a minute.


4. Add finely chopped onions, green chilies and saute till onions turn soft and pink.


5. Add the tempered onion mix, chopped coriander leaves to the oats batter and mix well. Add curd and cooking soda, mix.

DSC_0602 DSC_0603

6. Add required amount of water and mix. Do not add more water. The oats paniyaram batter has to be thick like idli batter or uttapam batter.

DSC_0604 DSC_0605

7.  Heat the paniyaram pan. Add few drops of oil into each hole. Pour oats paniyaram batter into each hole leaving some space over the top for it to rise.

DSC_0606 DSC_0608

8. Allow it to cook on medium heat for 3-4 minutes. Using a wooden skewer or spoon turn the paniyaram, check the sides. If they are browned, flip them over gently and allow them to cook on the other side.

DSC_0609 DSC_0610

9. Remove from heat and repeat the same procedure with rest of the batter. Serve oats masala paniyaram hot with spicy coconut chutney or tomato chutney.




You may also like...

3 Responses

  1. Marise says:

    I do not have a “paniyaram pan” – instead can I bake them in the oven in muffin cups? Pls respond.
    Thank you

    • jyothirajesh says:

      I think you can, but there might be a big difference in texture and taste. I haven’t tried baking in oven, sorry I can’t give exact answer :)

  1. September 7, 2015

    […] absolutely fell in love with oats the time I tried Instant Oats Idli and Kulipaniyaram. Oh they were YUM. It so well suited my taste […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)