Ingredients:

• 250g – fine semolina/sooji, dry fried, 150g – Oats 2 – onion, chopped fine 6 green chillies, chopped fine 1 tsp – chopped Ginger 1 tbsp – chopped Coriander leaves 1 tsp – chopped curry Patta leaves 1/2 tsp – jeera, dry roasted Salt 2-3 tbsp – oil 6 tbsp – curds 1/8 tsp – baking soda Haldi, a pinch (optional)

Method:

1. Mix all the ingredients (except oil) with water and prepare a batter (of idli batter consistency)
2. Keep aside for 1 hour.
3. Check consistency of batter (as sooji absorbs more water and batter thickens) and add water if necessary.
4. Grease paniyaram pan. Pour spoonfuls of batter into the depressions and sprinkle oil over them.
5. Cover and cook for 3 to 4 minutes, till they become golden in color.
6. Turn over and let it cook for another 1 or 2 minutes.
7. Remove on to a serving plate. Repeat the procedure with the remaining batter.
8. Serve with any chutney as breakfast/evening snack.

Recipe courtesy of Uma Devi Ramachandra