Ingredients:
Mix Lentil paste - 3 tblspoon (Moong, Urad, Chana, Masoor, Toor)
Oats Powder - 2 tblspoon
Green Chili - 1
Fresh Coriander - 1 tblspoon
Ginger Paste - 1 tspoon
Curry leaves - 5-6 finely chopped
Asafetida - a pinch
Salt - to taste
Garam Masala - ½ tspoon
Lemon Juice - 2 tspoon
Baking Soda - 1/8 tspoon
Water - as required to adjust the consistency
Method:
Wash and Soak 5 lentils, I used Moong, Masoor, Urad, Chana and Toor daal, overnight.
Drain the water and wash again the soaked lentils in the morning.
Grind them to a coarse/fine paste, as per your choice. Add the green chili while grinding the lentils.
Now take 3 tablespoon of lentils in a mixing bowl, add salt, garam masala, chopped coriander, Asafetida, curry leaves, ginger paste and mix well.
Now add 2 tablespoon of Oats powder, give it a good mix. The batter would be a bit on the thicker side.
Add few tablespoon of water into this thick batter, to make it pouring consistency. I added 3 tablespoon of water to do it.
Add a drop of oil in each hole of your Paniyaaram Pan. Keep the flame to low at all times.
Pour a tablespoon of batter into each hole of the pan. Cover with a lid and cook for few minutes.
After say 5-6 minutes open the lid and the batter would fluff up a bit.
Flip all the Paniyaamrams. You will see a nice golden brown crust.
Cover it again and cook for 3-4 minutes.
Serve these lovely Oats & Lentils Paniyaarams with home-made coconut/peanut chutney.
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