Ingredients with Measurements:
- 1 cup of raw rice
- 1/2 cup of split black gram (urad dal)
- 1/4 cup of split Bengal gram (chana dal)
- 1/4 cup of split green gram (moong dal)
- 1/4 cup of split red gram (tuvar dal)
- 1/4 teaspoon of fenugreek seeds
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 2 tablespoons of coconut oil
- 2 cups of coconut milk
Special Equipment Needed:
- Blender
- Appam pan
Step-by-Step Instructions:
1. Soak the raw rice, split black gram, split Bengal gram, split green gram, split red gram, and fenugreek seeds in water for 4-5 hours.
2. Drain the water and transfer the soaked ingredients to a blender.
3. Add salt and baking soda to the blender and blend the ingredients into a smooth paste.
4. Heat the appam pan on medium heat and add 1 teaspoon of coconut oil to the pan.
5. Pour 1/4 cup of the batter into the pan and spread it evenly.
6. Cover the pan and cook the appam for 2-3 minutes.
7. Flip the appam and cook the other side for 1-2 minutes.
8. Transfer the cooked appam to a plate and repeat the process with the remaining batter.
9. Heat the remaining coconut oil in a pan and add the coconut milk.
10. Bring the coconut milk to a boil and reduce the heat to low.
11. Simmer the coconut milk for 5-7 minutes.
12. Serve the appam with the coconut milk.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 300
Fat: 9g
Carbohydrates: 43g
Protein: 8g
Substitutions for Ingredients:
- You can substitute the raw rice with cooked rice.
- You can substitute the split black gram with split yellow gram.
- You can substitute the split Bengal gram with split green gram.
- You can substitute the split green gram with split red gram.
- You can substitute the split red gram with split black gram.
- You can substitute the fenugreek seeds with cumin seeds.
- You can substitute the coconut oil with vegetable oil.
- You can substitute the coconut milk with almond milk.
Variations:
- You can add chopped onions, green chillies, curry leaves, and ginger to the batter for added flavor.
- You can add grated coconut to the batter for added texture.
- You can add chopped vegetables to the batter for added nutrition.
Tips and Tricks:
- Make sure to soak the ingredients for at least 4-5 hours for best results.
- Make sure to blend the ingredients into a smooth paste.
- Make sure to spread the batter evenly in the pan.
- Make sure to cook the appam on medium heat.
- Make sure to flip the appam carefully.
Storage Instructions:
The appam can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The appam can be reheated in a pan on medium heat for 1-2 minutes.
Presentation Ideas:
The appam can be served on a plate with the coconut milk poured over it.
Garnishes:
The appam can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The appam can be served with chutney, sambar, or pickle.
Suggested Side Dishes:
The appam can be served with vegetable stir-fry or curd rice.
Troubleshooting Advice:
- Make sure to use the right proportions of ingredients for best results.
- Make sure to cook the appam on medium heat for even cooking.
- Make sure to spread the batter evenly in the pan for even cooking.
Food Safety Advice:
- Make sure to use clean utensils and equipment while preparing the appam.
- Make sure to store the appam in an airtight container in the refrigerator.
Food History:
Adai appam is a traditional South Indian dish that has been enjoyed for centuries. It is made with a batter of rice, lentils, and spices and is usually served with coconut milk.
Flavor Profiles:
Adai appam has a savory and slightly sweet flavor with hints of spices.
Serving Suggestions:
Adai appam can be served as a breakfast dish or as a snack.
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Region: Indian