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1: To a bowl add oats and water, and let it soak for 20 minutes.

2: Transfer it to a blender and blend it to a coarse texture.

3: Heat a pan, add oil.

4: Add mustard, cumin seeds, green chilli and let it crackle.

5: Add onions and saute till it turns translucent.

6: Add the chopped carrots and saute for 2 minutes.

7: Add asafoetida, salt, and coriander leaves. Give it a good mix.

8: Transfer the mixture to the oats batter.

9: Heat a paniyaram pan.

10: Add oil and spoon in the oats mixture and cook it on a medium low flame for 5 minutes and flip it over with a stick.

11: Cook it for 2-3 more minutes and make sure it is cooked through.

12: Transfer it to a plate, serve it hot with chutney or sambar.