Saturday, 25 August 2012

Oats and wheat erappe (Paniyaram)

I prepared these erappe for the morning breakfast . A simple breakfast to energise you to start the hectic schedule ahead . Lately I have started using oats regularly in our diet. I make it a point to add oats to any dosa, idli, thalipit or even paratha dish. The dish becomes soft and nutrional too.

Linking this to.nithubala's event  kids-lunch-box  hosted by latha and lets-cook-18-starters-appetizers by radhika from ticklingpalates. The entry is also off to Akila's event dish-name-starts-with-o






Ingredients :

1 cup ..............Oats
1 cup................Wheat flour
1 cup.................semolina (rawa)
2 tsp................cumin (optional)
salt.














Method :

Mix all the ingredients with enough water.
The batter should be of the consistency of idli.
Keep it aside atleast for 4 to 6 hours.
This ensures the fermentation and the erappe become fluffy and soft.













Heat the erappe maker and pour spoonful of the batter .
You will need to brush the erappe maker with oil if it is not non stick.
Cover with a plate.
The erappe will swell up in 5 minutes.














Turn them and cook the other side.
Serve with any chutney of your choice.















Let's Cook







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