Oats Appo/Appe Dahi Vada

Ingredients for Oats appo:
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 1/2 cup curd
water, to make butter milk
1 tsp sugar
1/2 tsp rock salt
1tsp asofoetida (hing)
few pomegranate (for garnishing)
½ tsp Eco
4-5 cashews chopped
5-7 raisins
salt to taste

Method for Oats Appo:
Take oats and sooji in a large size bowl and mix 1/2 cup of curd to it.Add water as desired.Keep it aside for 30 minutes. (Batter should be think)
Now add raisins, chopped cashews, salt, asafoetida, 4 tsp of water mix the battter. its time to heat the appe / appo pan
(i used non-stick pan so no oil)(if you a different appo/appe pan then grease the pan with 1-2tsp of oil)
Now add the eco into the batter and mix only once. Put the batter in appo/appe pan cover and cook on medium heat.
After 7-8 minutes remove the cover and cook on other side. Do the same with rest of the batter. Once you have prepared all the appo/appe dip them in a butter milk for 1/2 hr.

How to make butter milk?
In a mixer take 4 tsp of curd salt, sugar acc. to taste, 1tsp of asofoetida and 1 1/2 glass of water.
Blend well. Butter milk is ready.

Ingredients for Coriander mint chutney:
2.5 cups fresh coriander (cilantro) leaves
1/2 cup fresh mint leaves
1/4 inch fresh ginger, peeled and chopped – Optional
3 hot green chili peppers, or to taste
2 tablespoons fresh lemon juice
2-3 tablespoon water or as needed to make the chutney
1/2 teaspoon cumin seeds
salt to taste

Method for chutney:
Remove the tough stalks of the fresh herbs.
Blend/puree all ingredients above to a smooth consistency.

Ingredients for Tamarind Chutney
1 teaspoon cumin seeds
1 teaspoon ginger powder
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
475ml (16 fl oz) water
225g (8 oz) caster sugar
(you can use jaggery instead of sugar)
40g (about 3 tablespoons) tamarind paste .

Method for tamarind Chutney:
Heat a saucepan over medium heat. Add the cumin seeds, ginger, fennel seeds, and asafoetida dry roast them;
(if you are using jaggery then after dry roasting the spices you can add the jaggery with little water cook till jaggery is completly dissolved)
Now add water into the pan with the spices along with the sugar and tamarind paste.
Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
This should take 15-20 minutes. The sauce will be thin, but it will thicken upon cooling.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

Plating Time now- take a serving plate -place the wet oats appo/appe , pour 3-4 tsp of curd (curd should be mixed with salt and sugar), then green chutney, tamarind chutney, aloo bhujiya and few pomegranate seeds.

Serve.

If you enjoyed reading this article please consider sharing it. Thank you. Happy Cooking. www.thboxes.com