If there is one ingredient that is always available at my house, it’s Oats. My son loves Oats Vegetable Bhakri and my daughter loves Instant Oats Idli. Both these dishes can be quickly made within 30 mins and is a great help when kids demand for food ( When Ammaaa, hungryyy calls come unexpectedly 😁).
Similar is this Oats appo which I make regularly for my son when he comes back from school. Though I have shared all the recipes that I make with oats on my Oats recipes Collection page, this one recipe was long pending. So today when I made it, I thought of sharing it here too.
This is one delicious appo with bites of onion, capsicum, green chillies and carrot, crispy on the outside and soft inside. Do try it for breakfast or evening snack. If you don’t have appe pan, you can make small dosas with this batter too, like little bhakris. Comes out delicious as well. You will surely love it. Happy and healthy cooking ❤️
RECIPE:
Ingredients: { Makes around 21 small appos }
1 Cup = 240 ml
1 Cup Instant Oats ( I use saffola or quaker brand )
1 Tbsp Rice flour
1/2 Cup Curd or Yogurt
Approx 1/2 Cup Water
1/4 Cup finely chopped Onion
1/4 Cup finely chopped Capsicum
1/4 Cup finely grated Carrot
3 finely chopped Green chillies or to taste
2 Tbsp finely chopped Coriander leaves
1/4 tsp Turmeric powder
Salt to taste
Oil or Ghee to cook the appos
Step by step recipe:
1. Take instant oats, rice flour, turmeric powder and salt in a bowl. Add yogurt.
2. Add water, little by little to make a thick batter. For 1 Cup Oats, it takes 1/2 Cup Curd and 1/2 Cup Water for me. But will change according to the brand of oats and the consistency of Curd. Just make a thick batter and not thin one.
3. Now add finely chopped onion, capsicum, carrot, green chillies and coriander leaves.
4. Mix well. Batter is ready to make appos instantly.
5. Heat the appo pan or Paniyaram pan and when hot, reduce the flame to medium. Now add ghee or oil on the holes of the pan. Now add a spoonful of batter into each of the holes. Don’t overfill the holes.
6. Now cover and cook on medium to low flame till the surface cooks. Now add little ghee or oil and flip over the appos carefully. Cook again till the inside cooks well and underside turns crisp.
7. Remove and serve with a chutney of your choice.
Notes:
* I serve with Coconut chutney or Hing chutney. Here I have served with Hing chutney. Just grind together 1 Cup Coconut with 3 Red chillies, A pinch of Hing, 1 tsp Tamarind paste, salt and water to smooth paste.
* Two important points with these appos are:
1. Don’t make a thin batter. It should be thick.
2. While making appos, make sure to add only less batter in each hole and cook on medium to low flame so that the appos cook till the inside. Also when you flip, tap slightly so that the under surface gets crisp.
* Use a skewer or the backside of a small spoon to check if the appos are done from inside. If it comes out wet, cook again on low flame. Once done, the skewer will come out dry.
* If you don’t have appe pan, you can make small dosas with this batter too, like little bhakris. Comes out delicious as well.
* As we are not adding any gluten in the form or Rava or semolina, nor are we adding baking soda, these appos won’t be extra big or fluffy but they are still soft inside and crispy outside. Tastes really delicious due to veggies inside it.
* More Appo recipes that you can try:
Godu Appo / Instant Wheat flour Banana Paniyaram
* I regularly make different kinds of dishes using Oats like Dosa, Idli, Bhakri, Paratha and Cake. You can check them in my Oats recipe compilation page.
Healthy cooking with Mitha 