Ingredients:
Suji – 1 cup
Suji – 1 cup
Roasted Oats – 1 Tablespoon
Curd – 1 cup
Water – As Required
Udad Dal – 1 Teaspoon
Salt to taste
Oil – 2 teaspoons + for cooking
Chopped Onion – 1 small
Salt to taste
Oil – 2 teaspoons + for cooking
Chopped Onion – 1 small
Grated Carrot – 3 Tablespoons
Chopped Green chilli – 1
Cumin seeds – 1/4 teaspoon
Curry leaves – 8 to 10 Method:
Cumin seeds – 1/4 teaspoon
Curry leaves – 8 to 10 Method:
Take One bowl and add suji, oats, salt and grated carrot,curd and mix well. Add Water If required and make batter like pouring consistency.
Heat 2 teaspoons oil in a small non stick pan. Add mustard seeds and let them splutter.
Add udad dal, curry leaves , onions and green chillies and saute for 1 minute. Add this tempering to the batter and mix well.
Place a Appe tawa on medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle a few drops of oil along the sides and cook for 4-5 minutes till the underside is lightly browned. Turn them over using a spoon and drizzle a little more oil and continue to cook until both the sides are evenly cooked.
Serve hot with tomato catch up or fudina daniya chutney..