Quick oats paniyaram | Oats appe | oats ponganalu | instant oats recipe for breakfast | WaahTasty
225 بار بازدید -
4 سال پیش
-
Hi Friends,Welcome to WaahTastyHow to
Hi Friends,
Welcome to WaahTasty
How to make quick oats paniyaram or oats ponganalu or oats appe or instant breakfast recipe with oats
QUICK OATS PANIYARAM OR OATS APPE OR OATS PONGANALU
Ingredients
1 cup quick cooking oats ( I used multigrain oats)
¾ cup semolina (rawa or suji)
½ cup yogurt
1 small carrot, grated
fresh Coriander leaves
1-2 green chillies, chopped
Salt to taste
½ tbsp ghee + for drizzling
1 tsp mustard seeds
¼ tsp asafoetida (hing)
6-8 curry leaves,
shredded ½ tsp fruit salt
Coconut chutney to serve Sambhar to serve
Method
1. Dry roast oats in a non-stick pan. Transfer into a blender jar and blend to a fine powder and transfer this into a large bowl.
2. Add semolina, yogurt, carrot, chopped coriander, green chillies, salt and mix well. Add water and mix to form a semi-thick batter. Set aside for 10-15 minutes.
3. Heat ½ tbsp ghee in a a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and take the pan off the heat.
4. Transfer the prepared tempering in the oats mixture and mix well. Add fruit salt and 1 tbsp water. Mix till well combined.
5. Heat a non-stick paniyaram pan and drizzle a little ghee in each mould. Add 1 tbsp batter in each, cover and cook on medium heat for 2-3 minutes. Flip and cook further for 1 minute. Take them off the heat.
6. Transfer the prepared paniyaram on a serving plate, serve hot with coconut chutney and sambhar.
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Music courtesy :Music:Kevin MacLeod (incompetech.com)
under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/
Welcome to WaahTasty
How to make quick oats paniyaram or oats ponganalu or oats appe or instant breakfast recipe with oats
QUICK OATS PANIYARAM OR OATS APPE OR OATS PONGANALU
Ingredients
1 cup quick cooking oats ( I used multigrain oats)
¾ cup semolina (rawa or suji)
½ cup yogurt
1 small carrot, grated
fresh Coriander leaves
1-2 green chillies, chopped
Salt to taste
½ tbsp ghee + for drizzling
1 tsp mustard seeds
¼ tsp asafoetida (hing)
6-8 curry leaves,
shredded ½ tsp fruit salt
Coconut chutney to serve Sambhar to serve
Method
1. Dry roast oats in a non-stick pan. Transfer into a blender jar and blend to a fine powder and transfer this into a large bowl.
2. Add semolina, yogurt, carrot, chopped coriander, green chillies, salt and mix well. Add water and mix to form a semi-thick batter. Set aside for 10-15 minutes.
3. Heat ½ tbsp ghee in a a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and take the pan off the heat.
4. Transfer the prepared tempering in the oats mixture and mix well. Add fruit salt and 1 tbsp water. Mix till well combined.
5. Heat a non-stick paniyaram pan and drizzle a little ghee in each mould. Add 1 tbsp batter in each, cover and cook on medium heat for 2-3 minutes. Flip and cook further for 1 minute. Take them off the heat.
6. Transfer the prepared paniyaram on a serving plate, serve hot with coconut chutney and sambhar.
oats recipes for weight loss
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Easy and healthy oil free snack recip...
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homemade energy bars | no bake oats a...
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Music courtesy :Music:Kevin MacLeod (incompetech.com)
under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/
4 سال پیش
در تاریخ 1399/10/15 منتشر شده
است.
225
بـار بازدید شده