Instant Bread & Oats Kuzhipaniyaram: A Quick & Savory South Indian Snack
25 minutes
1248 reads
About Instant Bread & Oats Kuzhipaniyaram: A Quick & Savory South Indian Snack
Craving a crispy, savory snack that's ready in minutes? These Instant Bread & Oats Kuzhipaniyaram are the answer! This South Indian delight is surprisingly easy, requiring no fermentation and minimal effort.The magic lies in the blend of bread, oats, and semolina, creating a wonderfully textured treat with a crispy exterior and soft interior. Imagine biting into these warm, savory pockets – pure bliss!Perfect for teatime, serve them hot with a vibrant mint or coriander chutney for an explosion of flavor. You'll be amazed by how quickly these become a family favorite.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 5 slices Wheat Bread
- 2 cup Rolled Oats
- 1 cup Semolina sooji/rava
Instructions
- Pulse the bread slices in a food processor until finely crumbed. Set aside.
- Dry roast the rolled oats in a pan over medium heat for 2 minutes. This enhances their nutty flavor. Add the semolina and stir for 30 seconds until fragrant.
- Lightly pulse the toasted oats and semolina mixture in a food processor or grinder for a few seconds. Do not over-grind. Combine the ground oat mixture, bread crumbs, and salt in a large bowl.
- Add the fresh curd (yogurt) and enough water to the dry ingredients to achieve a thick, pouring consistency, similar to pancake batter. Mix well to ensure no lumps remain.
- Heat a non-stick kuzhipaniyaram (appe) pan over medium heat. Lightly grease each cavity with oil.
- Fill each cavity of the pan about halfway with the batter. They will puff up during cooking. Drizzle a little oil around the edges of each kuzhipaniyaram.
- Cover the pan with a lid and cook for about 3 minutes. The lid traps the heat and ensures even cooking.
- Carefully flip each kuzhipaniyaram and cook for another 2-3 minutes, or until golden brown and cooked through.
- Remove the cooked kuzhipaniyaram from the pan and serve hot with your favorite mint or coriander chutney.
- Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 479kcalCarbohydrates: 64gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 13mgSodium: 180mgPotassium: 371mgFiber: 6gSugar: 6gVitamin A: 98IUVitamin C: 1mgCalcium: 176mgIron: 4mg
Subhashni Venkatesh
Articles: 165
3 Comments
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Such a tasty dish! Thanks for the recipe.
This is awesome! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.