Appa/ Paddu

Appa is a traditional South Indian dish  served in breakfast. Appa is made in many variations depending on the region and taste. It even has a 'sweet' version. It can be eaten with sambhar like most of the other popular South Indian dishes. Also tastes good with coconut chutney or tomato onion chutney or dry powders.

For making appa, you need a special pan/tava called "appa maker" (as you can see in the picture below), preferably nonstick.

 

The best part I like about appa is that both of my daughters love to have it in their lunch boxes too. So, a good option for all the mom's with kids who are fussy about food ;).

 

Ingredients:

Dhuli Urad(skinned Black gram) dal ------------ 1 cup
Rice --------------------------------------------------- 2 cups
Poha(Beaten rice flakes) --------------------------- 1 cup
Fenugreek (Methi) seeds --------------------------- 1/2 tsp
Onion ------------------------------------------------- 1 medium finely chopped
Green chillies ---------------------------------------- 2-3 finely chopped
Coriander leaves ------------------------------------ 1/2 cup finely chopped
Ghee/oil ---------------------------------------------- for greasing
Salt ---------------------------------------------------- 1 tbsp.


Method:

Wash rice+poha and dal+methi in separate bowls. Soak for 5-6 hours or over night.

After soaking, wash and grind into fine paste.

Mix both pastes with salt in a big container (note that a well fermented batter almost rises to double its original size) for fermentation. Cover the container and keep in a warm place for at least 6-7 hours or over night.

Take half the portion of fermented batter in a bowl and mix half the quantities of onion, green chilies, coriander leaves in it.

Heat and grease appa tava. Add a tbsp of fermented batter in each cup of the appa tava while leaving some space for puffing. Put the lid and cook for 2 minutes on low flame. Now drizzle ghee on it and flip the side.

Cover and cook for 1-2 minutes or until done. If you want the crispy appas cook for some more time.

Enjoy the appas with any chutney of your choice. I like it with coconut and tomato onion chutney.
 

 

 

Some Ideas:
1. Can be made from leftover Idli / Dosa batter.
2. Don't make the crispy appas for tiffin / lunch box as it gets harder after a few hours.
 

Indori Poha(Rice Flakes)

Indore's popular breakfast is Poha and Jalebi. Sweet, sour and salty poha served with sev and onions on it, which tastes delicious.

This is the most famous breakfast across the Malwa region of Madhya Pradesh especially in Indore, Ujjain, Ratlam, Mandsaur. Tons of Poha is consumed daily in this region.

 

 

 

 

Ingredients:

Poha -------------------------------------- 1 bowl
Rai (Mustard seeds) -------------------- 1/2 tsp
Sauf (Fennel seeds) -------------------- 1 tsp
Sugar ------------------------------------- 2 tbsp
Onion ------------------------------------ 1 medium finely chopped
Haldi (Turmeric powder) ------------- 1/4 tsp
Salt --------------------------------------- 3/4 tsp
Oil ---------------------------------------- 1tbsp
Lemon juice ----------------------------- 2 tsp
Sev Namkeen --------------------------- 1 tbsp
Peanuts ----------------------------------- 2 tbsp


Take poha in a stainer and pour enough water to make it wet. Now keep it for sometime until all the water drains out.

 

 

Add salt, sugar and haldi in the poha and mix well with care so that poha will not get mashed.

 

 

 

Take oil in a kahadi and add rai and sauff in it. Saute for 2-3 minutes. Cover it and put on low flame for another 2-3 minutes. Add lemon juice and mix. Serve hot garnised with coriander leaves, sev, peanuts and onion.

 

So, the plate is done and ready to go...........

 

 

 

Sabudana(Sago) Vada

A very famous snack from Maharashtra and Madhya Pradesh. Deep fried potato, sabudana and peanuts patties. It goes great with green chutney and tea. Sago Vada can be eaten in fast/vrat.

 

Ingredients:

Boiled potatoes ------------------------------- 4-5 mashed
Peanuts  ---------------------------------------- 2 tbsp roasted and crushed
Sabudana(sago) ------------------------------- 1 cup
Green chillies ---------------------------------- 3-4 finely chopped
Salt/ Sendha Namak -------------------------- 1 1/4 tsp
Coriander powder ----------------------------- 1 tsp
Achur Powder(Dry mango powder) -------- 1/2 tsp
Red Chilli -------------------------------------- 1/2 tsp
Ginger ------------------------------------------ 1/2 tsp grated
Jeera Powder ---------------------------------- 1 tsp
Oil ----------------------------------------------- for deep frying


Take sabudana in a bowl. Wash and soak it for 4-5 hrs.

Drain all the water from sabudana. Mix all the ingredients and make a dough. I have not used the red chilli powder.

 

 

Shape the vada in the desired shape.

 

 

 

 

Deep fry them and serve hot.

 

 

Notes:

 

Use sendha namak instead of plain salt, if you are cooking for fast.