Appam
is one of the key dishes of Krishna Jayanthi festival. I have tried the appam
with kuthiraivali instead of rice. It has come out well. It can be prepared as
a normal evening snack also.
Recipe
Cuisine : South Indian| Category: Snacks
| Yields : 14 Appam
Preparation
Time: 10 mins | Cooking Time: 10 mins | Soaking Time : 2 hrs
Ingredients:
|
Kuthiraivali / Barnyard Millet
|
½ cup
|
|
Rice Flour
|
2 tbsp
|
|
Jaggery Syrup (click here for recipe)
|
½ cup
|
|
Cardamom
|
2
|
|
Salt
|
A pinch
|
|
Ghee + Oil
|
For fry
|
Procedure:
1.
Soak the kuthiraivali rice for minimum two hours.
2.
Drain the water completely and grind it with salt into a fine paste. If you
need more water just add little water and grind.
3.
Transfer the ground paste into a bowl and add 2 tbsp of rice flour. Mix them
well with whish or ladle.
4.
Now the mixture becomes thick like almost kozhukattai dough. Don’t worry about
this consistency.
5.
Now add the jaggery syrup and cardamom powder. Mix them well till the mixture
becomes pouring consistency. Keep it aside for 10 mins.
6. Heat the kuli / kuzhi paniyaram pan, pour few
drops of oil and ghee. Then pour appam batter upto ¾ of the kuzhi (depression).
Cook them in a medium flame.
7.
Once it reaches golden color, flip them to the other side and cook well until
it becomes golden on both sides.
Healthy and tasty kuthiraivali appam is
ready.
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