Today we had an extended weekend off.. so didn’t want to have the same old breakfast. And since I have taken a break from idli, dosa and upma for 2 weeks. . I had to think what to prepare for brunch. I didn’t have bread too and kids were getting hungry. So thought to prepare something quick and tasty also healthy… After all the heavy snacking during Diwali wanted to have something spicy and light.

image

image

I quickly ran through my pantry and decided to put together oats, rice flour, wheat flour and I had washed and kept some poha  (flattened rice) for making kanda poha. . So added all this and prepared a batter with some buttermilk and water. Added some chopped onions, chillies, curry leaves and coriander leaves. . And tada… The batter was ready for paniaram. .

Ingredients

1. Oats                    3/4th cup
2. Rice flour          1/4th cup
3. Wheat flour       1/4th cup
4. Poha or flattened rice  a handful
5. Onion 2 small finely chopped
6. Green chilli 3 to 4 finely chopped, adjust spice according to your taste.
7. Curry leaves a few, chopped finely
8. Coriander leaves finely chopped 2 to 3 teaspoons. .
9. Salt to taste
10. Buttermilk  3 tablespoons
11. Water for grinding the batter

Methods
1. Wash a handful poha and set aside.

2. Take a mixer jar and add oats, rice flour, wheat flour, poha, salt, buttermilk and water required for grinding. Grind into a batter not too thin nor thick. Idli batter consistency will be ideal.

3. Chop onions, chilli, curry leaves and coriander leaves.

4. Take out the batter into a bowl add the chopped onions, chillies, curry leaves and coriander leaves.

image

5. Place the appam pan on medium heat. Once it’s hot enough add a drop of oil in all the holes and add a spoonful of the batter to it. Reduce the heat to low and cook it covered.

image

6. Once it turns brownish color flip the paniarams and again cook it covered. Cook for 3 to 4 minutes.  If needed you can add a few more drops of oil.

7. Take out the paniarams when cooked well on both sides. You can also cook it a little longer and make it crisp..

8. These paniarams go well with molagapodi, sambar, chutney or just like that. . Makes a good tiffin snack too. . My little kids enjoyed this dish..

image

image

Advertisements