Ingredients with Measurements:
- 1 cup split urad dal
- 2 tablespoons rice flour
- 2 tablespoons jaggery
- 2 tablespoons coconut, grated
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 tablespoons ghee
- Salt to taste
Special Equipment Needed:
- Blender or food processor
- Appam pan
Step-by-Step Instructions:
1. Soak the split urad dal in water for 4-5 hours.
2. Drain the water and grind the dal into a smooth paste using a blender or food processor.
3. Add the rice flour, jaggery, coconut, cumin seeds, fennel seeds, ghee and salt to the dal paste and mix well.
4. Heat the appam pan over medium heat.
5. Pour a ladleful of the dal mixture into the pan and spread it evenly.
6. Cover the pan and cook for 2-3 minutes.
7. Flip the appam and cook for another 2-3 minutes.
8. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: Medium
Serving Size: 2-3
Nutritional Information:
Calories: 200
Fat: 10 g
Carbohydrates: 20 g
Protein: 8 g
Substitutions for Ingredients
- Rice flour can be replaced with corn flour or wheat flour.
- Jaggery can be replaced with sugar.
- Coconut can be replaced with almond or cashew powder.
Variations:
- Appam can be made with different types of lentils like moong dal, chana dal or toor dal.
- The spices can be adjusted according to taste.
Tips and Tricks:
- Soaking the dal for a longer time will make it easier to grind.
- The appam should be cooked on medium heat to ensure that it is cooked evenly.
Storage Instructions:
Dal appam can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Dal appam can be reheated in a pan over medium heat for 2-3 minutes.
Presentation Ideas:
Dal appam can be served with chutney or sambar and garnished with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Chutney or sambar
Suggested Side Dishes:
Rice, chapati or paratha
Troubleshooting Advice:
- If the appam is not cooked evenly, reduce the heat and cook for a few more minutes.
- If the appam is too dry, add a few tablespoons of water to the batter and mix well.
Food Safety Advice:
- Always use clean utensils and cookware when preparing the dal appam.
- Wash your hands thoroughly before and after handling the ingredients.
Food History:
Dal appam is a popular dish from South India. It is believed to have originated in the state of Kerala and is now enjoyed all over the country.
Flavor Profiles:
Dal appam has a sweet and savory flavor with hints of cumin and fennel.
Serving Suggestions:
Dal appam can be served as a snack or as a side dish with rice, chapati or paratha.
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Region: Indian