Take ground oats, semolina, curd and spinach puree in a bowl. Give it all a stir.

Slowly add water to form a thick batter.

Leave the batter for 10-15 minutes as oats and semolina will soak up all the fluid.

In the meantime take a pan with refined oil. Splutter the mustard seeds, to that add finely chopped onions, green chillies and curry leaves. Saute for 2 minutes and turn off the flame.

Coming to the batter, it would've soaked up the water so slowly add water as required to form a thick batter.

Add salt and the sauteed onion mix to it. Stir everything well.

Allow this is stand for 10-15 minutes.

Take appe pan, brush each mould with oil.

Heat the pan and add a spoonful of the batter in each mould. Cover the pan with a lid and cook on low to medium heat for 5-6 minutes.

Turn it over and cook for 3-4 minutes until golden and crisp from both sides.

Serve hot with chutney or ketchup.