Love bread? Want to eat it RIGHT now? Need to carbo-load for your next marathon?
This is an effortless bread recipe – No knead, No yeast, No FUSS
Fill this delicious carbo-balls with cheese, jam or even squid to make Japanese takoyaki!
Whatever you do – The Cooking Junket encourages you to have a ball with Oat Kuzhipaniyaram!
Bhojana Recipes says: An interesting and quick evening tiffin to have with coffee or tea. No need for any fermentation. A simple yet tasty light tiffin….
ALSO SEE THE RECIPES OF WHEAT APPE, POHA APPE, MULTIGRAIN APPE, STUFFED APPE
Pre time: 10 mins
Cooking time: 15 mins
Ingredients for making Instant Bread and Oats Kuzhipaniyaram :
Bread slices : 5 (wheat bread preferably)
Oats 2 cups
Sooji (Semolina) 1 cup
Fresh curd 2 cups
Oil as required
Salt to taste
How to make Instant Bread and Oats Kuzhipaniyaram?
Powder the bread to crumbs and keep aside.
Heat a pan and dry roast oats for 2 minutes. Add sooji to it and stir for 30 seconds.
Give one or two turns in the mixie. Now add all the powdered stuff together with required salt.
Pour two cups of curd and required water to it. Mix well and see to it that the batter is in the thick pouring consistency.
Now heat the non stick appe pan (Kuzhipaniyaram pan) and grease it with oil.
Fill the craters with batter. It should be only half filled since the batter rises to full after cooking. Drizzle half tea spoon oil around.
Keep the flame to medium and close the pan with a lid.
After 3 minutes flip them to next side and allow to cook.
When the stuff becomes golden brown on both sides, take them out.
Serve hot with mint or coriander chutney.