Appam
is a weekly once dish in my house. I have already put many appam varieties like
Appam with Coconut Milk, Egg Aappam, Beetroot Aappam, Ballon Vine Appam, PalakAppam. This aappam made with
jowar/sorchum/cholam which I saw in a blog (here). I have tried it and it came
out well. I strongly recommend for you too to try.
Click HERE to view Jowar Recipes.
Click HERE to view Jowar Recipes.
Recipe Cuisine :
South Indian| Recipe Category: Breakfast
Preparation Time: 30 mins | Cooking Time: 10 mins |
Yields: 20 nos.
Ingredients:
Raw Rice
|
2 cups
|
Cholam / Sorghum /Jowar
|
2 cups
|
Urad Dal
|
¾ cup
|
Fenugreek Seeds
|
1 tbsp
|
Salt
|
As required
|
Oil (for making appam)
|
As required
|
Procedure:
1. Wash
and soak the raw rice for 3 hrs.
2. Wash
and soak the cholam for 7 hrs.
3. Wash
and soak the urad and fenugreek seeds together for 3 hrs.
4.
First grind the urad dal into fine paste using grinder or mixie with sprinkle
water little by little.
5.
After ground the urad dal, take the urad dal paste from the grinder and keep it
aside.
6.
Grind the raw rice into little bit coarse paste.
7. Then
add the cholam and grind them together into find paste.
8. Mix
this raw rice – cholam paste with urad dal paste.
9. Add
salt and mix them well with your hands. Close the lid of the pan and allow it
to ferment for 8 hrs or overnight.
10.
After fermentation mix the batter with ladle and transfer into small bowls.
Then keep it in the refrigerator for later use.
11.
Before making aappam, add little bit water with the batter. The batter should
be in pouring consistency.
12.
Heat the appam pan and pour few drops of oil. Then pour ladle full of batter
into the pan. Now rotate the pan in a circular motion, so that the batter
spreads all over the pan. See this video for how
to make aappam.
13. Now
pour few drops of oil and close the lid of the pan. Cook for 2-3 mins or till
the appam is cooked well.
14.
Then take it out from the pan and serve with spicy chutney.
Tasty, Healthy and mouthwatering appam is ready!
Note:
1. You
should not use parboiled rice instead of raw rice. Raw rice only gives nice
texture to the appam.
2.
Adjust the urad dal level according to your urad dal.
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