If you love South Indian food but want something healthier, Oats Paniyaram is the perfect choice! These bite-sized dumplings are crispy on the outside, soft inside, and packed with the goodness of oats and vegetables. Plus, they’re gluten-free, great for weight loss, and super easy to make—no fermentation needed!
Paniyaram (also known as appe, paddu, or kuzhi paniyaram) is a traditional South Indian dish made from a fermented rice and lentil batter, similar to dosa or idli. It’s usually cooked in a special paniyaram pan that gives it its signature round shape. There are two versions—sweet and savory.
Today we’re giving the savory version a modern, healthy twist!
Unlike the classic fermented version, this Oats Paniyaram is an instant, no-fermentation recipe—perfect for busy mornings! Plus, it’s a gluten-free, fiber-rich, and gut-friendly twist on the traditional dish, making it a great addition to your weight-loss journey.
Why Oats Paniyaram is Perfect for Weight Loss?
- Keeps You Full Longer: The high fiber content in oats slows digestion, preventing hunger pangs.
- Stable Energy Release: No sugar crashes! Oats provide steady energy throughout the day.
- Gut-Healthy: Oats are great for digestion and help maintain a healthy gut microbiome.
- Protein Boost: The mix of oats, peas, and rice flour adds plant-based protein to keep you satisfied.
Let’s Talk Ingredients
Each ingredient in this recipe adds both nutrition and flavor
- Oats – The fiber superstar that makes this dish filling and keeps digestion slow and steady.
- Onion, Green Chili, Ginger – These add a punch of flavor while aiding digestion.
- Carrots, Peas, and Cabbage – Loaded with vitamins and fiber, making the paniyaram more nutritious.
- Cumin & Turmeric – Anti-inflammatory spices that add warmth and depth of flavor.
- Rice Flour – Gives a slight crispiness while keeping the texture light.
- Coriander Leaves – Fresh, aromatic, and great for digestion.
How to Make Oats Paniyaram (The Easy & Delicious Way!)
Making these crispy, golden paniyarams is easier than you think, and the best part? No fermentation needed!
Start by soaking your oats in water—this helps them soften and blend into a smooth, coarse batter.
Once that’s done, it’s time to pack in the flavor! Toss in finely chopped onions, spicy green chilies, a bit of fresh ginger, grated carrot, cooked peas, and crunchy shredded cabbage. This mix not only adds texture but also gives the paniyarams their vibrant taste.
To enhance the flavors, sprinkle in cumin seeds, turmeric, and a touch of salt. A spoonful of rice flour helps bring everything together, ensuring a light and crispy finish. Finally, throw in some chopped coriander for a fresh, herby boost.
Now comes the fun part—cooking! Heat up your paniyaram skillet, lightly grease the molds with ghee.
🌿 Make it Vegan: Swap ghee for coconut or sesame oil.
Then gently drop spoonfuls of batter into each well. Let them cook undisturbed until the bottoms turn golden brown. Flip them carefully and cook for a few more minutes, allowing them to crisp up on the outside while staying soft and fluffy inside.
And there you have it—warm, delicious Oats Paniyarams ready to be enjoyed! Serve them piping hot with your favorite chutney, and you’ve got yourself a nutritious, fiber-rich meal that’s both satisfying and incredibly tasty.
Serving & Packing Tips
Oats Paniyaram is best enjoyed hot and crispy, paired with coconut chutney, mint chutney, or even a tangy tomato dip. If packing for lunch, store in an airtight container and include a small container of chutney to dip them in.
Oats Paniyaram
Description
Crispy outside, soft inside—these Oats Paniyarams are fiber-rich, gluten-free, and perfect for weight loss. Quick to make with no fermentation, they keep you fuller for longer. Serve hot with chutney!
Ingredients
Instructions
Prep Work
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Soak oats in water for 30 minutes
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Finely chop onion, green chili, and ginger. Grate carrot and cabbage.
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Boil or steam peas until soft.
Method
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Grind the soaked oats along with the water into a coarse batter.
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Add chopped onion, green chili, ginger, grated carrot, cooked peas, grated cabbage, cumin seeds, turmeric powder, salt, and rice flour to the batter. Mix well.
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Ensure the batter is thick and not runny.
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Mix in the chopped coriander leaves.
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Heat a paniyaram skillet and grease the molds with ghee.
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Drop spoonfuls of batter into the molds and cook for 5 minutes.
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Flip the paniyarams using a spoon and cook for another 5 minutes.
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Remove from the skillet and serve hot with chutney.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Sodium 380mg16%
- Potassium 180mg6%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 4g8%
- Vitamin A 2200 IU
- Vitamin C 5 mg
- Calcium 40 mg
- Iron 1.5 mg
- Magnesium 40 mg
- Zinc 0.6 mg
- Manganese 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.