I’ve to mention, my cousin is one of the supporters for this space. She gives me tips, suggestions and pings me whenever she comes across any new recipes. Few months back, on our usual phone chat sessions, she mentioned about the wheat flour appam and the idea of using of paniyaram pan. She also suggested me to try oats combination with it, I did and totally loved the taste. What more is needed to tempt me when the recipe has oats 🙂 I tried with a pack of saffola oats and it worked like a charm.
- Dry roast oats until color changes slightly and a nice aroma comes. Cool down and grind it to a fine powder.
- Mix oats powder with wheat flour, add water, jaggery, cooking soda and rice flour. Mix well.
- Smash the banana and add it along with grated coconut. Add powdered elachi and mix well until a batter of the below shown consistency is formed.
- Take a paniyaram pan add little oil in each hole. Fill each hole with 3/4th of the batter. Allow it cook, then turn over and cook on both the sides. Serve hot.
- I didnt use banana but it is preffered as it gives the appam a nice soft and fluffy texture.
- You can replace oats with wheat flour and make it as regular gothumai appam.
- Usually appams are deep fried, but I wanted to make a low calorie version so added oats and roasted them in paniyaram pan. You can alternatively deep fry them too.
- Adjust water according to the consistency of the batter. If the batter tends to thicken in between then add little more water.
This is sure an alternative to the usual oats recipes, quick to make and filling for breakfast or teatime snack.Oats has a lot of health benefits so try to include it your daily diet. I love oats in any form right the oats porridge to the granola bars. I recently tried even a fudge brownie with it, which I’ll be posting soon 🙂