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