Sivappu Arisi Aappam Red Rice Appam Recipe | Appam Recipes

Appam is a staple breakfast in South India. But Red Rice Appam is more healthier than normal white rice appam. I have tried it and it came out well. I strongly recommend for you too to try. 

Related Links:

Appam with Coconut Milk,

 Egg Aappam,

 Beetroot Aappam,

 Ballon Vine Appam,

Palak Appam

Jowar Appam

Flower Shape Appam

Recipe Cuisine : South Indian| Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time: 5 hrs

Ingredients:

Red Raw Rice	2 cups
Red Parboiled Rice	2 cups
Urad Dal	1/2 cup
Fenugreek Seeds	1 tbsp
Salt	As required
Oil (for making appam)	As required

Procedure:

1. Wash and soak the red raw rice and red parboiled rice for 5 hrs.

2. Wash and soak the urad and fenugreek seeds together for 3 hrs.

3. First grind the urad dal into fine paste using grinder or mixie with sprinkle water little by little.

4. After ground the urad dal, take the urad dal paste from the grinder and keep it aside.

5. Grind the soaked rice mixture into fine paste.

6. Mix this ground rice paste with urad dal paste.

7. 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.

8. After fermentation mix the batter with ladle and transfer into small bowls. Then keep it in the refrigerator for later use.

9. Before making aappam, add little bit water with the batter. The batter should be in pouring consistency.

10. 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.

11. 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.

12. Then take it out from the pan and serve with spicy chutney.

    Tasty, Healthy  and colorful appam is ready! Serve with coconut milk and coconut chutney.

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.

3. Add white raw rice instead of red raw rice.

How to make flower Appam: 

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Cantaloupe/Muskmelon Honey Juice Recipe

This muskmelon (Cantaloupe) honey juice is not only healthy but also tasty juice. Muskmelons are rich Beta Carotene and low in calories Don’t miss to make this juice in this season.

Click HERE to view more Juice Recipes.

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Ingredients:

Muskmelon (small size)	1
Honey	1 tbsp
Water	As required
Ice Cubes (optional)	5

Procedure:

1.  Cut the musk melon into two halves.

2. Remove the seeds using the spoon.

3. Cut the musk melon into small strips.

4. Remove the skin of the musk melon using the knife.

5. Cut the melon into small cubes.

6. Add the melon and ice cubes in a blender. Blend them into smooth paste.

7. Add required water and blend again for 10 secs.

8. Strain the juice with juice strainer.

9. Add honey, mix them well and serve.

Note:

1. Add sugar instead of honey.

2. Ice cubes are optional. You can serve at room temperature.
3. Adjust the water level according to the juice consistency.

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Ragi Paper Roast / Finger Millet Dosai without Rice

Typical Ragi Doasi becomes thick like a wheat flour dosai. So this reduces the taste. In this recipe we make Finger Millet Dosai very thin like paper which makes it very tasty. Now you can have gluten free healthy yet tasty Ragi Dosai.

Click HERE to view 30+ dosa varieties.

Recipe Cuisine: South Indian | Recipe Category: Breakfast

Soaking Time : 6-8 hrs  | Fermenting Time: 6 hrs | Cooking Time: 10 mins

Ingredients:

Finger Millet / Ragi / Kelvaragu	2 cups
Urad Dal	½ cup
Fenugreek Seeds	2 tsp
Salt	As required
Water	As required
Oil	For making dosai

Procedure:

1. Wash the finger millet 2-3 times. Then soak them with enough water for 6-8 hours.

2. Wash and soak the urad dal and fenugreek seeds together for 2 hours.

3. Grind the urad dal into a thick batter using either mixie or grinder. At the time of grinding, add water little by little and grind it into a smooth and thick batter.

4. Then take the urad batter from the grinder completely.

5. Now grind the soaked finger millet into a fine paste using little water.

6. Then combine both urad dal batter  and finger millet batter.

7. Add salt and mix them well with your hand. Keep it aside for fermentation.

8. Now mix the batter thoroughly with ladle.

9. Heat the dosa tawa and pour one ladle full of batter. Spread the batter as thin as possible with the back side of the ladle.

10. Pour one tsp of oil along the sides of the dosai and allow it to cook.

11. Once cooked, then turn over the dosa and cook till it reaches golden color on both sides.

Note:

1. No need to add rice for this recipe.

2. Grind the urad dal batter as thick as possible, because the finger millet batter is little bit liquid.

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Whole Wheat Coconut Cookies with Brown Sugar

Researchers tell that coconut is very healthy and should be consume more. Cookies recipes with coconut give an alternate way to use coconut than the usual recipes like chutney. This cookies was very crunchy and tasty. My family loved it very much. This is perfect for snacks box.

Click HERE for 30+ cookies Recipe.

Full Video :

Recipe Cuisine : Indian | Recipe Category: Baking

Preparation Time: 10 mins  | Baking Time: 12 mins | Yields: 20 cookies

Ingredients:

Whole Wheat Flour	1 cup
Corn Flour	2 tbsp
Butter / Dalada / Margarine	¾ cup
Desiccated Coconut (Recipe HERE)	1 cup
Brown Sugar / Nattu Sakkarai	1/3 cup
Salt	¼ tsp

Procedure:

1. In a wide bowl, add butter or its substitute. Beat it well with wire whisk or electric beater until it becomes fluffy.

2. Add powdered brown sugar (powder ½ cup of brown sugar / nattu sarkkarai in a dry mixie jar). Mix them well.

3. Add ¾ cup of desiccated coconut. Mix them well.

4. Add corn flour and wheat flour. First mix them well with the wire whisk.

5. Knead it into a soft dough using your hands.

6. Make gooseberry size balls from the dough.

7. Add remaining desiccated coconut in a wide bowl.

8. Put the balls ( from 6) in the bowl. Shake the bowl so that the coconut flakes sticks over the balls.

8. Gently press the balls with your palm.

9. Arrange the cookies on the ungreased cookie tray. Leave ½ inch space between the cookies.

10. Preheat the oven for 10 mins with 200 degree Celsius.

11. Bake the cookies for 11 mins at 160 degree Celsius.

12. Remove the cookies from the oven and allow it to cool down completely.

    Yummy and crunchy cookies are ready!

Note:

1.  If you can’t knead into a soft dough, add 1-2 tbsp of milk and knead it into a softer dough.

2. Add powdered sugar instead of brown sugar.

3. No need to add essence, because coconut itself gives nice aroma to the cookies.

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Moongil Arisi Payasam / Bamboo Rice Kheer / Mulayari Payasam

Bamboo rice is nutritious but rare variety of rice and it contains Vitamin C more; If we make regular meals or idly type of recipes with this rice, kids might not like them. Rice Payasam is a good choice because it is sweet and Bamboo rice gives a different look and will be attract the kids.

Click HERE to view more Kheer / Payasam Recipes.

Recipe Cuisine : South Indian | Recipe Category: Dessert

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 2 cups

Ingredients:

Bamboo Rice / Moongil Arisi	1/4 cup
Grated Jaggery	¼ cup
Thick Coconut Milk	½ cup
Cardamom Pods	2
Ghee	2 tbsp
Cashew Nuts	10
Raisins / Dry Grapes	10-15

Procedure:

1. Wash and soak the bamboo rice for 5 – 6 hrs.

2. Then Pressure cook them with 1 ½ cups of water for 5 whistles in a medium flame.

3. Meanwhile, in a heavy bottom pan, add grated jaggery and ¼ cup of water. Bring it into boil. Stir occasionally and wait till the jaggery dissolves completely.

4. Then strain the jaggery syrup using the steel strainer. Keep it aside.

5. After pressure has gone, open the cooker and mash the cooked bamboo rice using the back side of the ladle.

6. Now add the crushed cardamom pods and jaggery syrup. Mix them well and cook till the payasam becomes thick.

7. Meanwhile, in a pan add ghee. Fry cashew nuts and dry grapes.

8. Add coconut milk and fried nuts into the payasam (from 6) and mix them well. Cook for just few mins (start to bubble) and switch off the flame.

Note:

1. You can add grated coconut or fried coconut pieces also.            

2. Adjust the jaggery level according to your taste.

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Jowar Buttermilk Porridge / Chola Ambuli / Sorughum Buttermilk Poridge

In Villages, People soak Jowar, grind, ferment and add buttermilk to it. This recipe is called "Ambuli" and is very famous in my region. In today's busy world, we cannot prepare such a elaborate recipe. Jowar Porridge is a good alternative because it is quick and easy to make with Jowar Flour.

Recipe Cuisine : South Indian | Recipe Category: Beverages

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:

Jowar Flour / White cholam Powder	3 tbsp
Buttermilk	1 cup
Salt	As required
Water	2 cups

Procedure:

1. In a bowl, add jowar flour and 1 cup of water. Leave it for 3 mins.

2. Then mix them well without lumps.

3. Add 1 cup of water in a thick bottom vessel. Bring it into boil. Keep the flame at simmer.

4. When it starts boiling, add jowar mixture (from 2) slowly.

5. Stir continuously with ladle because avoid to stick at the bottom of the vessel.

6. Cook them till they become thick. Switch off the flame and allow it to cool down completely.

7. Now add buttermilk and salt. Mix them well. Serve it at room temperature or refrigerate and serve.

        Healthy healthy and cool cool jowar porridge is ready!

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Multi Grain Flour Poori | Poori Varieties

This is a multi grain flour poori, quiet different from my other poori recipes. This is a very healthy and most people cannot have more than 3 pooris ( and  have avoid overloading).

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 20 Pooris

Ingredients:

Wheat Flour	1 cup
Multi Grain Flour	1 cup
Salt	As required
Oil	For deep fry
Water	As required

Click here for multi grain flour recipe.

Procedure:

1.  In a wide bowl, add wheat flour, multi grain flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.

2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.

4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

5. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

Related Links:

1. WheatPoori

2. FoxtailMillet Poori

3. Finger Millet Poori

4. Palak Poori

5. Pearl Millet Poori 

6. Tomato Poori

7.Jowar Poori

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