Appam/Appe

Hey guys! Appam is a South Indian recipe traditionally made with rice. You can make it for breakfast or dinner. It is tasty and uses minimum oil. I have made this using mixed pulses. Appam is made using the appam mould and it is very simple to use it. You can make these for tiffin also. Serve it with coconut chutney. Lets get cooking…

Ingredients:

Black Urad Dal (Split) – 1 cup

Green Moong Dal (Split) – 1/2 cup

Urad Dal White (Split) – 1/4 cup

Rice – 2 tbsp

Rava – 2 tbsp

Ginger Green Chilly Paste – 2 tbsp

Black Pepper Powder – 1 tsp

Water – 1/4 cup

Curd – 1/4 cup

Onion (finely chopped) – 1 small

Oil for greasing

Salt as per taste

Method:

1) Soak the black urad dal, green moong dal, urad dal and rice for atleast 2 hours and if possible overnight. Grind the soaked dals using just 1/4 cup water. Grind into smooth batter. The batter should be thick.

2) To this add the curd, onion, ginger green chilly paste, rava, black pepper powder and salt. Let the batter rest for 15 minutes. Grease the appam tray with oil.

3) Take a spoonful of the batter and pour in the appam mould. Tap the tray gently. Let the appam cook on low to medium flame. Do not cook on high flame otherwise the bottom will burn and the appam will remain raw from the middle. Check after 5 minutes once it done from the bottom it will de-mould easily. Turn it over and let it become little crusty from the top.

4) Serve immediately with coconut chutney.

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

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