Oats

Oats Appam

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Oats Appam

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)

Ingredients of Oats Appam

Other ingredients of the dish

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

Oats being dry roasted

Oats being powdered

2. Sieve the oats powder, wheat atta, cooking soda in the atta siever.  Transfer it to a broad bowl.

Sieved oats powder, atta and soda

3. Grind chopped bananas, jaggery, fresh grated coconut in the mixer. Add water in steps to a medium fine consistency.

Ground mixture of jaggery, banana & coconut

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.

Ground mixture being added to the oats atta mix

Oats appam dough

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.

Oats appam being cooked

6. Flip and cook on the reverse adding a little ghee or oil.

Ready to serve Oats Appam

7. Enjoy with coconut chutney or even with butter

Ready to serve Oats Appam with coconut chutney

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.

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Oats-Bengalgram (Chana) Dal Laddoos

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Oats-Bengalgram (Chana) Dal Laddoos

How long it takes: 45 minutes

Number of servings: 25 of the above size

Oats when combined with peanuts made delicious laddoos – a recipe I have already put up on this blog. I tried one more combination of oats with roasted Bengalgram/chana dal powder, sugar, pure ghee and cashews. They turned out richly laden in evil ghee, but were yummy. However, if our diet is otherwise balanced and healthy, an occasional indulgence in ghee-rich food can be enjoyed wholeheartedly. I prepared this laddoo on the first day of Navaratri, and with the festival season in the air, it might be a good-to-know recipe for you too. Do give it a try and here it is. Here’s also wishing my readers on the occasion of Dassera !

What you need to have:

1.Oats – 1 cup

2. Bengalgram/chana dal – 1/2 cup

3. Pure ghee – Less than 1/2 cup

4. Sugar – Little more than 1/2 cup

5. Cashews –  A handful

6. Cardamom – 6-8

 Ingredients of Oats-Bengalgram/chana dal laddoos

What you do with what you have:

1. Place a skilllet with oats in it on medium flame and dry roast till you get a pleasant aroma and turn crispy.

Oats being dry roasted

2. Transfer oats to a bowl and in the same skillet dry roast Bengalgram/chana dal till you get a pleasant aroma and till done as shown in the image.

Bengalgram/chana dal being dry roasted

3. Dry roast sugar in a skillet till it turns into crystals (as shown in the image), stirring continuously. Adjust your flame to ensure that sugar crystallizes and does not caramelize/liquify –  so that when powdered and mixed as an ingredient,  laddoos will not turn brittle and will be a little hard.

Sugar being dry roasted

4. On cooling powder oats, Bengalgram/chana dal, cardamom and sugar separately in the mixer and transfer it to a bowl.  Add roasted and  grated cashews, pour required quantity of melted ghee slowly (not all at once) and mix well.

Ghee being added to the powdered laddoo ingredients

5. Mix well and bind into round laddooos.  Serve with tea as a sweet. Store it in airtight containers so the laddoos will remain fresh, especially if pure and fresh ghee is used for the dish.

Ready to serve Oats-Bengalgram dal laddoos

How long it takes: 45 minutes

Number of servings: 25 of the above size

Good to remember:

1. Roast oats on medium flame stirring continuously so that it is not burnt.

2. Roast Bengalgram/chana dal on a low flame but do not burn it.

3. Roast sugar in such a way that it does not liquify/caramalise  but crystalises as shown in the image.

4. Add required quantity of ghee and do not pour at once. Add ghee slowly on mixing.

Peanut-Oat Laddoo

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Peanuts are a popular time pass snack.  I have already put up Masala Peanuts (with and without garlic), peanut laddoos and peanut chikki etc.  Today I am putting up Peanut-Oat laddoos which are once again good from health point of view as well as easy to prepare. Here it is:

What you need to have:

1. Peanuts – 1 cup

2. Oats – 1 cup

3. Grated Jaggery – 3/4 cup

4. White Sesame seeds – 2 Tablespoons

5. Cardamom – 4-5

Ingredients of Peanut-Oats laddoos

What you do with what you have:

1. Place a skillet on medium flame with peanuts in it. Dry roast it till you get a pleasant aroma. (When you just rub peanuts with your hands the skin should be pealed off  easily.)

2. In the same skillet add oats and dry roast it on medium/low flame till it is done.  (Oats changes the colour a little and turns crispy.)

Oats being dry roasted

3. Wash the sesame seeds and dry roast the same on medium flame till it splutters.

White sesame seeds being roasted

4. Peel and powder peanuts, powder dry roasted oats as well and grate jaggery too. Powder cardamom. Place all these ingredients in a broad based bowl so that it is easy to mix.

Laddoo ingredients placed in a bowl

5. Mix all the powders and knead it in such a way that one can shape it into laddoos.

Final laddoo mix

6. Apply strength and shape them into round laddoos and is as shown in the image below.

Ready to serve Peanut-Oats laddoos

Number of Laddoos: 25 laddoos

How long it takes: 45 minutes

Good to remember:

1. Do not over roast peanuts or oats. Roast instead on medium flame (of course adjusting based on your burner size)

2. Grate jaggery fine to get it mixed properly so that one can easily shape the laddoos as we do not use ghee etc.

3. Use quality jaggery to retain the colour of the laddoos and also to get the consistency for the laddoo mix to shape them.