Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
CLICK HERE for more Breakfast Recipes, CLICK HERE to know how to make Appam, CLICK HERE to know how to make Egg Appam / Mutta Appam, CLICK HERE for more Basic recipes.
Appam Batter without yeast / How to grind Appam batter in mixie
Ingredients:
Raw rice – 2 cups
Urad dhall – ½ cup
Methi seeds or Fenugreek – 1 tsp
Coconut (grated) – 2 tbsp
Cooking soda – 1/2 tsp
Salt
Appam pan
Making of Appam Batter without yeast / How to grind Appam batter in mixie –
Preparation:
Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
Grind it to a smooth paste.
Add salt, coconut and grind it till it gets mixed well.
Broccoli Potato Paratha is one such delicious, easy and simple paratha that can be made in minutes and packed in lunch box for kids. It goes out well with pickle, curd or raita or tomato ketchup. A healthy, easy, simple and delicious breakfast idea for kids.
CLICK HERE for more paratha and breakfast recipes. Let me share the recipe…
Broccoli Potato Paratha – Breakfast Recipes
Ingredients:
Broccoli – 1 head
Boiled potato – 300 gms
Cumin powder – 1 ½ tsp
Green chilli – 1 no
Wheat flour – 3 cups
Oil – 4 tbsp
Salt to taste
Making of Broccoli Potato Paratha –
Preparation:
Separate the florets of broccoli, coarsely grind it in a mixier.
Take wheat flour, salt in a bowl, make a well in the centre, pour water and knead it to dough.
Pour 2 tbsp of oil and knead the dough for few mins and let it rest for 15 mins.
Meanwhile, heat a kadai, add the ground broccoli, saute for 2 mins.
Add cumin power, salt and cook for 2 mins.
Add the boiled potatoes, mash it well and mix it to the broccoli. Remove from fire and wait until it comes to room temperature.
Dust the flour in the working space, take a small portion of the dough, roll it (thick) and place a tsp of broccoli potato mixture in the centre.
Roll it all together to a ball, again dust the working space and gently roll the dough.
Meanwhile heat a tawa, drizzle little oil, gently transfer the rolled dough to the tawa.
Cook on both sides, by swapping them in regular intervals and drizzling little oil along the sides of the paratha.
The very first time when I tasted Rava Idly in Adiga’s, Bangalore. I have been a great fan for it till today, so was hunting for this recipe long time back itself. But just now got to know this recipe and there was no late in the morning and prepared it the very next day morning.
Idly tasted delicious, as the same as that of Adiga’s. I have used Eno, for instant recipe and so it’s ready in minutes. Good to pack in lunch box for kids, also a big boon for working people. Goes out well for both breakfast and dinner when served with chutney, saagu and tiffin sambar. But since I as in hurry burry I couldn’t prepare saagu, will update the recipe of saagu soon. Let us move on to the recipe…
Rava Idly / Semolina Idly (Instant)
Rava Idly / Semolina Idly (Instant)
Ingredients:
Rava / Semolina – 2 ½ cups
Curd/Yogurt – 1 ¼ cup
Green chilies – 1 no
Coriander leaves – two handsful
Ginger – 2 “inch stick
Asafoetida – ¼ tsp
Mustard seeds – ¼ tsp
Split Blackgram – ¼ tsp
Channa dal / Bengal gram / Kadalai paruppu – ½ tsp
Cashew nuts – 10 nos
Curry leaves – a sprig
Eno powder – 2 tsp
Turmeric powder – ¼ tsp (optional)
Ghee/Clarified Butter – 2 tsp
Salt to taste
Making of Instant Rava Idly –
Preparation:
In a kadai, dry roast rava/semolina until it turns golden brown. Transfer it to a bowl and let it cool.
Heat clarified butter/ghee in a tadka, add in the mustard seeds, split blackgram, channa dal/bengalgram, curry leaves and wait until they crackle.
Broke the cashewnuts into pieces and add in the tadka, cook until it turns golden brown. Pour it to rawa/semolina.
Wash and finely chop the coriander leaves into fine pieces and peel and grate or finely chop the ginger and green chilies.
Add the chopped coriander leaves, ginger, green chilies, salt, asafoetida, turmeric powder and curd/yogurt. Mix it well.
Add in the eno powder and pour in a cup of water, give a stir, it starts bubbling.
The batter should be in dosa consistency, wait for 5 mins.
Now pour a spoonful of batter in the idly mould and steam for 5 mins or until the idly is done.
Serve hot with saagu, any chutney and tiffin sambar. I have accompanied with coriander chutney and tiffin sambar.
With roasted rava, chopped coriander leaves, ginger and green chilies
With yogurt/curd
With eno and water to dosa consistency
After 5 mins of soaking, transformed to idly batter (consistency)
Madraasi - a tamilian tales 