The fibre from the oats and the calcium from the curd make this a nourishing yet low-fat treat. Being so flavourful by itself, it does not even require calorie-laden meetha chutney for serving.
Soaking time: Overnight
Preparation Time: 5 minutes
Fermenting time: 3 to 4 hours
Cooking Time: 21 minutes
Makes 5 servings
Ingredients
For the oats and moong dal vadas (makes 15 Vadas)
2 tbsp roasted and powdered oats
1/2 cup urad dal (split black lentils)
Salt to taste
1/4 cup green moong dal (split green gram)
1/4 tsp baking powder
1/2 tsp oil for greasing
To be mixed together for the salted curd
1 1/4 cups low-fat curd (dahi)
Salt to taste
Other ingredients
2 1/2 tsp cumin seeds (jeera) powder
2 1/2 tsp chilli powder
Method
Wash and soak the urad dal and moong dal overnight in enough water.
The next day, drain and blend them in a mixer to a smooth paste using ¼ cup of water.
Transfer into a deep bowl, cover with a lid and keep aside to ferment for 3 to 4 hours.
Add the powdered oats, salt and baking powder and mix well.
Grease appe moulds with ½ tsp of oil and pour approx. 1½ tbsp of the batter into each mould.
Cover with a lid and cook on a medium flame for three or four minutes or till they turn golden brown in colour.
Turn each vada upside down using a fork and cook on the other side on a medium flame for a few more minutes or till they turn golden brown in colour.
Repeat the steps to make more vadas in two more batches.
Soak the vadas in enough water in a deep bowl for 20 minutes. Thereafter, squeeze out all the water from each vada by pressing them in between your palms. Keep aside.
How to proceed
• Place 3 vadas on a serving plate and spread ¼ cup of salted curd over them.
• Sprinkle ½ tsp of cumin seeds powder and ½ tsp of chilli powder over it.
• Repeat with the remaining ingredients to make four more servings.
• Serve immediately.
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