Recipe- Easy And Quick Instant Sooji And Oats Appe

Appe or Appam are bite sized dumplings, made in Appe Pan or Ebelskiver Pan. These are non-fried low in oil and healthy snacks that can be made sweet or savory. Today, I am going to share the savory version.

Making Traditionally appe need a bit of pre-preparation(fermented batter of lentil and rice) or leftover Idli/Dosa Batter. But these Instant Appe can be made without any soaking, grinding and fermentation. It takes not more than 30 mins. to make these delicious bites.

Semolina(Cream of Wheat) is a very commonly used and easily available ingredient in most of the Indian households. In North India it is known as Sooji and is used for making the popular Sooji Ka Halwa and other variety of sweet and savory snacks like Mathri, Namkpare, Sooji Toast. It si also added to Kachori and Mathri dough to make it more crispy and crunchy.In Southern and western India,it is mainly referred as Rava and is used widely in making Pongal(Rava Pongal) varieties, Upma, Rava Lodoo, Instant Idli and many more other dishes.For Instant Appe we use Semolina and Yogurt/Curd along with fruit salt that acts as the leavening agent and makes the appe soft, light and fluffy. One can add any kind of veggies to appe batter(grated/pureed/very finely chopped). These add on the taste, crunch and nutrition of the dish.

Many times I also add healthy flours like Oats Flour or Daliya (Broken Wheat) flour to along with Sooji to make these delicious healthy bites. I have added oats flour here.

Ingredients

¾ Cup Semolina/Sooji/Rava
¼ Cup Rolled Oats
¾ Cup Plain Yogurt/Curd
¼ Cup Beetroot Puree
¼ Cup Finely Chopped Onions
2 tbsp Finely Chopped Coriander Leaves/Cilantro
Small Ginger Piece
1-2 Green Chillies(Finely Chopped)
4-5 Curry Leaves
1 tsp Mustard Seeds/Rai
¼ tsp Baking Soda/Fruit Salt(Eno)
Red Chili Powder as required
Salt to taste
½ Cup Water
2 tsp Oil

Method

* Finely chop ginger, green chilies. Roughly tore curry leaves.

* In a pan take sooji, daliya/oats flour,onions,chopped coriander leaves.

* Add yogurt beetroot puree, salt and mix well. Keep it aside for about 10 mins.

* After 10 mins batter will be thick. Add water to adjust the consistency of batter.

* Meanwhile prepare the tempering.

* In a pan heat oil add mustard seeds, curry leaves. Saute for a few seconds

* Transfer the tadka / tempering to sooji and yogurt mixture and mix well.

* Add baking soda finally before transferring batter to the appe pan.

* Heat appe pan on low flame, transfer batter. Cover and Cook Appe from all the sides, turning in between.

* Serve hot with chutney of your choice.