1. The consistency of the appam batter should be similar to that of an 'idly batter'.
2. Repeat the same with the remaining batter. You may add lesser ghee while frying the second batch of appams as the pan will be well greased.
3. Add little water at a time to adjust the batter consistency.
In case the batter feels too watery, add a little more wheat flour to thicken it.
4. Using a non-stick appam-pan is a good idea to reduce the amount of ghee used for frying.
5. These appams are super soft and flipping these can be little tricky. Using a greased spoon makes the task easier.
6.The oats appam cooks very quickly. Take care not to let them burn. Reduce the heat to low for subsequent batches of appams.
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Recipe By : Akila Subramanian