Thursday, June 7, 2012

Bettering Breakfast #4 This Appam would definitely take you Up in The Air!

Out of the few parts of India that I am a mixture of, South India is very dominant. There is South Indian food almost every Sunday at my place. Dosas and Idlis Galore!! This recipe is so unbelievably simple and yummy both at the same time! I used something called an Appam maker to make these, but you could just spread them out like Pancakes or Dosas and cook on the normal frying pan.

Appam with Coconut Chutney.
Serves 4
Recipe : Mommy Dearest.

Ingredients :

1 cup Semolina/Rava
1 tsp Baking Powder
1/2 Cup Buttermilk
1 tbsp Sugar
1 tsp Salt
1 Small Onion, Chopped
2 Green Chilies, Chopped
Handful of Coriander Leaves, Chopped.
4 tbsp Oil

For the Coconut Chutney: (You can also Skip the Chutney and have these with Chili Sauce instead)

1 cup grated Coconut
3 tbsp Chana Dal
3 tbsp Water
Sugar and Salt to taste
2 Red Chilies, dried.
1 tsp Mustard Seeds
1 tbsp Curry Leaves
1 tsp Urad Dal
2 tbsp Oil


In a bowl, add the Semolina.

Add all the remaining ingredients and mix.

Let it rest for 10 minutes.

Heat up the Appam Pan or a Normal Pan  on medium high and lightly coat with Ghee/Oil

Drop the batter by spoonfuls in each pocket or use 4 tablespoons batter for each Pancake.

Let them cook for 2-3 minutes, then flip them over with a spoon/Spatula

Let them cook for another 1 minute on the other side and Voila! Repeat till all the batter is gone.

For the Chutney:

Grind together Coconut, Chana Dal, Water, Sugar and Salt.

Prepare tempering by heating oil, add Mustard seeds and when they begin to crackle, add Red Chilies and Urad dal, followed by Curry leaves. Pour over prepared Chutney. Serve with Appam!



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