Name: Masala Oats Crisp Onion Rings recipe by Sujata Hande-Parab at BetterButter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: Masala Oats Peppy Tomato– 1packet 40 gm (Any flavor); Onions large - 2nos; Besan or gram flour – 1cup; Rice flour – 1/4th cup + ½ cup for coating; Cumin seeds – ½ tsp; Asafoetida – ¼th tsp; Processed cheese slice – 1 slice; Water as required for batter + oats; salt as per taste; Leftover fine toast crumbs (I used Rusk) or bread crumbs - 1cup for rolling; Oil for frying

ABOUT Masala Oats Crisp Onion Rings RECIPE

Easy to make and a great appetizer option for any party at home. I have used yummy masala oats cheese mixture in the center, coated with rice and gram flour; and deep fried until crispy outside. Any mixture of your choice can be used instead of masala oats.

Ingredients Serving: 4

Masala Oats Peppy Tomato– 1packet 40 gm (Any flavor)
Onions large - 2nos
Besan or gram flour – 1cup
Rice flour – 1/4th cup + ½ cup for coating
Cumin seeds – ½ tsp
Asafoetida – ¼th tsp
Processed cheese slice – 1 slice
Water as required for batter + oats
salt as per taste
Leftover fine toast crumbs (I used Rusk) or bread crumbs - 1cup for rolling
Oil for frying

Instructions

Take masala Oats of your choice. I used Peppy Tomato.
Heat water in a pan. Add Masala Oats into the water. Cook for 4-5 minutes.
Add cheese slice. Mix well. Cooked mixture should be thick. Let it cool. Keep it in the fridge.
Peel and cut onion into 1/2 -inch slices. Separate slices into rings. Sprinkle a pinch salt. Mix well. Keep aside
Using 2 rings that will fit inside one another, sandwich masala oats mixture between the rings and press together. Repeat the process with remaining rings.
Keep stuffed rings in the fridge for 20 minutes.
Take ½ cup rice flour in plate for coating the rings.
In a bowl take gram flour, rice flour, cumin seeds, asafoetida and salt. Make a thick batter adding little water at a time.
Carefully dip the stuffed onion slices in the rice flour until they are well coated.
Dip floured rings into the batter until they are all coated from all the sides.
Take fine toast crumbs or bread crumbs in a plate. Or run whole toasts 2 or 3; through a food processor or blender until you have fine toast crumbs.
Place stuffed rings one at a time into crumbs. Roll well from all the sides. Give a tap to remove excess crumbs. Repeat the process.
Heat oil in a Pan or Kadai. Fry stuffed rings carefully on medium low flame until golden brown and crisp.
Serve hot with tomato ketchup.

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