A few years back my son spent his summer hols with my parents in God’s own country- Kerala. Temple visits are our family’s favourite way to spend weekends and holidays. He specially loved visiting the Kottarakara Ganapathy temple. Ask him why and he would say they make the tastiest unni-appams ever. I think he has taken after me, in looking forward to tasty ‘temple prasadam’.
Unni- appam/ Nei appam is a fried sweet dumpling usually made with a combination of rice flour, wheat flour, banana and jaggery. Grated coconut and cardamom is often added to bring in more flavour. These are made in a special vessel called the appa-karal/ kuzhi-paniharam vessel / appe-pan.
I like experimenting with traditional recipes and the start of a long weekend seemed perfect to make Oats Unni-Appam.
These are crispy on the outside and super soft on the inside. My family thoroughly enjoyed it, specially my littlest one.
Did I tell you these get ready in no time?
Hope you enjoy this simple tasty treat.
10 Minute Oats Unni-Appam/ Nei Appam
Fried sweet dumplings made with wheat flour ,rice flour, banana and jaggery
Grind the oats to powder it.
Blend the powdered oats, jaggery, rice flour, wheat flour, baking soda and chopped banana together.
Add water and blend again to make the appam batter.
The consistency of the appam batter should be similar to that of an 'idly batter'
Add ghee in the appa-karal/appe-pan and heat over medium flame. [Add about 1/4 tsp of ghee in each appam-cup].
Drop a spoonful of batter in the hot ghee. Similarly fill the rest of the pan with the batter to fry the appams.
Once the edges start to turn golden brown, flip the appams using a spoon to cook the other side.
Fry for another minute or so until the appam turns crispy golden all over.
Your gorgeous oats unni appams are ready to be served.
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.
- 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.
- Using a non-stick appam-pan is a good idea to reduce the amount of ghee used for frying.
- These appams are super soft and flipping these can be little tricky. Using a greased spoon makes the task easier.
- The oats appam cooks very quickly. Take care not to let them burn. Reduce the heat to low for subsequent batches of appams.