Ingredients with Measurements:
- 1 cup of raw rice
- 1/2 cup of urad dal
- 1/2 cup of grated coconut
- 1/2 teaspoon of fenugreek seeds
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of chopped onions
- 1/4 cup of chopped tomatoes
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green chilies
- 1 tablespoon of oil
Special equipment needed:
- Appam pan
- Blender or mixer
Step-by-step instructions:
1. Soak the raw rice and urad dal separately in water for 4-5 hours.
2. Grind the soaked rice and urad dal separately in a blender or mixer until smooth.
3. Mix the rice and urad dal batter together in a large bowl.
4. Add grated coconut, fenugreek seeds, and salt to the batter and mix well.
5. Cover the bowl and let the batter ferment for 6-8 hours or overnight.
6. Once the batter has fermented, add baking soda and mix well.
7. Heat the appam pan on medium heat and add a few drops of oil to each mold.
8. Pour a ladleful of batter into each mold and swirl the pan to spread the batter evenly.
9. Add chopped onions, tomatoes, cilantro, and green chilies on top of the batter.
10. Cover the pan and cook for 2-3 minutes or until the appam is cooked through.
11. Use a spatula to remove the appam from the pan and serve hot.
Time:
Preparation time: 4-5 hours (including soaking time)
Cooking time: 2-3 minutes per appam
Temperature:
Medium heat for cooking the appam
Serving size:
Makes 10-12 appams
Nutritional information:
Calories per serving: 100
Fat: 2g
Carbohydrates: 18g
Protein: 3g
Substitutions for ingredients:
- Instead of raw rice, you can use idli rice or parboiled rice.
- Instead of urad dal, you can use moong dal or chana dal.
- Instead of grated coconut, you can use coconut milk.
- Instead of green chilies, you can use red chili powder.
Variations:
- You can add grated carrots, grated beets, or chopped spinach to the batter for a healthier version.
- You can add grated cheese or paneer on top of the appam for a cheesy version.
- You can add chopped mushrooms or bell peppers on top of the appam for a vegetable version.
Tips and tricks:
- Make sure to ferment the batter well for soft and fluffy appams.
- Swirl the pan gently to spread the batter evenly.
- Add the toppings only after pouring the batter into the pan.
- Use a non-stick appam pan for easy cooking.
Storage instructions:
You can store the leftover batter in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the appams in the microwave or on a hot pan.
Presentation ideas:
Serve the appams on a plate with a side of chutney or sambar.
Garnishes:
Garnish with chopped cilantro or grated coconut.
Pairings:
Serve with coconut chutney or tomato chutney.
Suggested side dishes:
Serve with sambar or rasam.
Troubleshooting advice:
- If the appam is sticking to the pan, add more oil to the mold.
- If the appam is not cooked through, cover the pan and cook for a few more minutes.
Food safety advice:
Make sure to wash the rice and dal well before soaking.
Food history:
Appam is a traditional South Indian breakfast dish that originated in Kerala.
Flavor profiles:
Savory, slightly tangy, and spicy.
Serving suggestions:
Serve hot for breakfast or as a snack.
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Region: Indian