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), add water and prepare batter (of idli batter consistency)
2.Keep aside for 1 hour.
3.Check consistancy 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, sprinkle oil over them.
5.Cover and cook for 3 to 4 min, till they become golden in colour.
6.Turn over and let it cook for another 1 or 2 mins.
7.Remove on to a serving plate, repeat the procedure with the remaining batter.
8.Serve with any chutney as breakfast/evening snack.