Oats and Rava Veggie Appe [Appam | Paniyaram]

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Appe, also known a Appam or Paniyaram, is one of the traditional breakfasts served in almost every South Indian household. Authentically they are made using fermented rice flour batter (same way as in idli and dosa), but, since its a tedious and time taking process soaking, grinding and fermenting the rice, these instant oats & rava appe make for a quick and easy alternative. Also, loaded with whole lots of veggies, they certainly provide for a nutritious, healthy and yummilicious option, perfect to pack for your kids' lunch box too. Ideally they go very well with South Indian coconut chutney, in case that is not readily available, they can be served with coriander-mint chutney or tomato ketchup as well. Do try them out and you surely won't be disappointed.

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Oats and Rava Veggie Appe


Ingredients

Rava - 1/2 cup
Rolled oats - 1/2 cup
Whisked curd - 3/4 cup
Ginger (finely chopped) - 1 tsp
Green chilies (finely chopped) - 1 to 2 tsp
Onions (finely chopped) - 1/4 cup
Carrots (grated) - 1/4 cup
French beans (finely chopped) - 1/4 cup
Curry leaves - 8 to 10
Coriander leaves (finely chopped) - 1/8 cup
Mustard seeds (rai) - 1 tsp
Salt - as per taste
Red chili powder - 1/2 to 1 tsp
Oil - 1/2 tbsp + for greasing the appe pan
Water - as needed to make the batter, about 1/4 cup
Lemon juice - 1/2 tbsp
Eno fruit salt - 1 sachet

PS - Any vegetables (such as capsicum, corns, green peas) of your preference can be added to the appe batter.

Oats and Rava Veggie Appe


Method

1. Dry roast the rava in a pan until you smell a nutty aroma. Dish out and keep aside.

2. In the same pan, dry roast oats. Dish them out when you smell a nutty aroma.

3. Once the oats cool down, grind them to a coarse powder and keep aside.

4. Next, pour the oil in the pan. Once it gets heated, add chopped ginger. Saute for a few seconds after which add mustard seeds.

5. As the mustard seeds splutter, add onions along with green chilies and curry leaves.

6. Once onions turn golden, add in the chopped beans and grated carrots. Saute on high heat just for 2 to 3 minutes.

7. Next, in a bowl, add the roasted rava and oats along with whisked curd. Mix them nicely. Now add the dry spice powders, salt, sauteed veggies and chopped coriander along with some water. Batter should be of idli batter consistency. Cover and keep aside for half an hour or so.

8. After the batter is rested for half an hour, check the consistency of the batter. If it seems too thick, adjust the consistency by adding a little more water.

9. Meanwhile, keep the appe pan for heating and grease its cavities with some oil. Add lemon juice and eno fruit salt to the batter and give a nice mix.

10. Pour about 1/2 tbsp of batter in each cavity of the pan. Drizzle a few drops of oil over each appe, cover and cook for 3 to 4 minutes on medium-low flame. They will firm up from the bottom. Turn them over using a fork and again let them cook for 3 to 4 more minutes.

11. Once they get a nice golden color on both sides, dish out and serve along with any chutney of your choice. They tasted just so well with tomato ketchup too.


Oats and Rava Veggie Appe


Oats and Rava Veggie Appe

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- Anshu

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