This Easiest Oats Paniyaram Recipe Should be Your New Go-To Breakfast Recipe - Tassyam Organics

This Easiest Oats Paniyaram Recipe Should be Your New Go-To Breakfast Recipe

If you were to ask us about our favourite meal of the day, we would pick breakfast without a second thought (just ignoring the fact how it is a time bound meal). We love the idea how you can have some specific dishes or food items just in the morning and how the first meal of the day can really uplift your mood and change how you spend the rest of your hours.

We are always on the lookout for new breakfast recipes, something really easy to put together but at the same time, equally delicious. And just one day, while mindlessly scrolling through Instagram, we came across the Oats Paniyaram recipe by @ramenhairedgirl. It is simple, delicious and most importantly, so healthy (and aren't we all trying to start our day on a healthy note?).

Paniyaram is a South Indian dish authentically made using fermented rice and urad dal batter. It has a characteristic round dumpling shape, can be made sweet or savoury depending on your preference, has a crispy exterior and softer inside.

This Oats paniyaram recipe is inspired from @ramenhairedgirl with few changes here and there. We would now stop wasting any more time and dive straight into this easy-peasy recipe.


Rolled Oats- 1cup

Rice flour- 1tbsp

Semolina (sooji)- 2 to 3tbsp

1 medium-sized carrot (diced)

1 medium-sized Onion (diced)

1 medium-sized Capsicum (diced)

Baking Soda- 1/2 tsp

Salt- to taste

Green chillies- according to preference

Mustard Seeds- 1/2tbsp

Oil- for tempering and greasing

Curry Leaves- 10 to 12 leaves

Curd- 1/2 to 1 cup (depending on the consistency of the batter)

Water- to adjust the consistency

Makes around 24 medium-sized Paniyaram

Preparation time- 25 to 30 minutes

Cooking time- 15 to 20 minutes

You will need the traditional Paniyaram mould to make this recipe. But, if you don't have one or would not want to invest in one right now, then you use the same recipe and make savoury pancakes/chillas on a non-stick pan.


1. Dry roast the rolled oats in a pan on medium flame till they turn light brown. This will take anywhere between 10-20 minutes. Turn off the flame once done and let it cool down.

2. In the meantime, chop all your veggies. You can use any veggie of your choice, we have used the basic ones, but you can add bell peppers, sweet corn, grated zucchini, etc.

3. Once the roasted oats cool down, grind them into a coarse powder in a mixer. Add the powdered oats, rice flour and semolina in a bowl and mix.

(The original recipe does not have semolina but we prefer adding semolina to recipes like these because they give an extra crispness to the end product. But, if you want to make this recipe gluten-free, you can skip using sooji.)

4. Add in your chopped veggies and salt for flavouring. Add the curd in parts to bring all the dry ingredients together. You will have to see how much curd is required to a medium-thick batter. Once you see that everything is well mixed, let the batter rest for 10-15 minutes.

5. In a small pan, heat some oil and add mustard seeds. Once the seeds begin to pop, add the curry leaves and green chilies. Your tempering is ready.

Buy black mustard seeds from our gourmet brand Tassyam here!

6. Coming back to the batter, the dry ingredients would have absorbed some of the curd, adjust the consistency by adding some water. You need a pancake-kind of consistency to make the Paniyarams, it should neither be runny nor thick. Add the tempering and the baking soda and keep aside for 5 minutes.

Make sure to add the baking soda just 5 minutes before you are ready to make the Paniyaram.

7. Heat the Paniyaram mould or non-stick pan on high flame. Lightly grease with oil if required. Once the mould is hot enough, pour the batter using a spoon. Make sure to add the batter till the rim of the cavity. Turn the flame to medium or low after pouring the batter and cover with a lid.

Let if cook for 5 minutes.

8. After 5 Minutes, try flipping the Paniyarams using a knife or spoon. They should have turned nicely brown on one side. Again cover the lid and cook for another 5 minutes.

9. Your Paniyarams are ready once they are crisp on the outside and brown on both sides.

Serve with your condiment or chutney and enjoy hot!!

Try these quick and easy condiment recipes that will complement all your Indian snacks.

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