Oats Unni-Appam

Oats Unni-Appam
Votes: 1
Rating: 3
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Rate this recipe!
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This is also known as Nei Appam or Sweet Paniyaram or Karthigai Appam. The primary variation in this dish is the usage of Oats.
Servings
4
Servings
4
Oats Unni-Appam
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
This is also known as Nei Appam or Sweet Paniyaram or Karthigai Appam. The primary variation in this dish is the usage of Oats.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Grind the oats to powder it.
  2. Blend the powdered oats, jaggery, rice flour, wheat flour, baking soda and chopped banana together.
  3. Add water and blend again to make the appam batter.
  4. Add ghee in the appa-karal/appe-pan and heat over medium flame. [Add about 1/4 tsp of ghee in each appam-cup].
  5. Drop a spoonful of batter in the hot ghee. Similarly fill the rest of the pan with the batter to fry the appams.
  6. Once the edges start to turn golden brown, flip the appams using a spoon to cook the other side.
  7. Fry for another minute or so until the appam turns crispy golden all over.
  8. Your gorgeous oats unni appams are ready to be served.
Recipe Notes

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

 

Chef at Large Member

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