How long it takes: 1 hour
Makes : 28 Appams
Surprisingly oats preparations have become the most popular demand from the readers, and even more surprisingly they are actually quite yummy ! I have put up a few dishes from oats like the oats roti, oats paratha, oats upma, oats-poha upma, oats-poha chivda, oats-chana dal laddoos and now comes the appam. It is a sweet appam, and I plan to attempt a spicy version in the upcoming weeks. Here is my version of Oats Appam.
What you need to have:
1. Oats – 3/4 Cup
2. Wheat atta – 2 Tablespoons
3. Bombay sujee – 3 Tablespoons
4. Cooking soda – A pinch
5. Chopped jaggery – As per taste
6. Fresh grated coconut – 2 Tablespoons
7. Chopped cavendish banana – 1/4 cup
8. Grated cashews – A handful
9. Sesame seeds (white) – 1/4 Teaspoon (optional)
10. Cardamom – 5-6 (powdered)
11. Salt – A pinch
12. Cooking oil or pure ghee – 4-5 Tablespoons butter
13. Water – 1 Cup in all (approx to make the dough)
What you do with what you have:
1. Place a skillet with oats in it and dry roast it on medium flame till you get a nutty aroma. On cooling it powder to a medium fine consistency
2. Sieve the oats powder, wheat atta, cooking soda in the atta siever. Transfer it to a broad bowl.
3. Grind chopped bananas, jaggery, fresh grated coconut in the mixer. Add water in steps to a medium fine consistency.
4. Add this mix to the bowl from step-3 and mix well adding grated cashews, sesame seeds, cardamom powder and remaining water to bring it to a smooth batter consistency.
5. Place an appam griddle on medium flame. Add cooking oil or butter in each of the appam mould and when hot, pour appam batter in it. Adjust the flame as per the size of your burner and cook till done on a low/medium flame.
6. Flip and cook on the reverse adding a little ghee or oil.
7. Enjoy with coconut chutney or even with butter
How long it takes : 1 hour (Including making the dough and frying the same)
Number of servings : 28
Good to remember:
1. Dry roasting of oats should be done on low flame.
2. Quantity of water depends upon the brand of oats.
3. Always use cavendish ripe bananas else it will not have the aroma of bananas at all. Also consistency of the dough will be right.
4. Fry Appams always on low/medium flame adjusting as per the size of your burner.