Instant Oats Paddu!!!

A very healthy, yummy & quick recipe for breakfast or evening snacks. This did turn out so delicious that my 16 months old gal gulped down 3 of them without any tantrums at all :) Crispy on the outside, soft & fluffy from inside served hot along with some coconut chutney... mmmm totally yummy!!!

Ingredients:

Quick cooking Oats - 1 cup
Sooji/Rava - 1 cup
Sour Curd - 1 cup
Onion - 1 big, finely chopped
Fresh Coriander - 2 tbsp, finely chopped
Green Chillies - 2, finely chopped
Eno/Fruit salt - 1 pkt
Cooking Soda - 1 tsp
Salt to taste
Oil for frying

Method:

Dry roast oats & rava separately until they start turning to golden brown color. Let it cool & grind them together in a mixer to a coarse powder. Beat the curd well & mix it well along with the ground oats & rava. Add enough water to get the consistency a little thicker than dosa batter but a little thinner than the idli batter.  Add salt & cooking soda to this batter & leave it aside for 30-45 mins.

Add finely chopped onions, coriander & green chillies and mix well.  Check the consistency of batter, it might become thick as both rava & oats absorbs water when it is soaked. Add extra water, if required to get the desired consistency. Just before making the paddus, add eno to the batter, leave it for a few seconds so that the foam forms up and then mix well.

Heat the paddu pan & add a drop of oil in each impression. When it is piping hot, lower the flame & pour the batter until it is 3/4th full & sprinkle a drop or two of oil again over it & cover with a lid. Let it roast on the low flame until golden brown in color, use a pointed wooden spatula & flip it around to the other side and roast until golden brown on both the sides.

Serve it hot with some spicy coconut chutney or peanut chutney.

Notes:

# You can add grated carrots, cooked green peas, grated/finely chopped ginger, fresh coconut gratings or any other veggies of your choice to the batter to make it more nutritious & colorful.
# Make sure to use sour curd for making this recipe.