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.
 

Idli

A south indian breakfast item. Served with Coconut chutney and sambhar. Need fermentation. Me and my elder daughter like to eat idlis with peanut chutney. It also tastes great with baby onion sambhar.

Ingredients:
Idli Rava/ Rice--------------------------2cups
White Gram Dal(Dhuli Urad)--------1cup
Fenugreek seeds(methi)---------------1/4tsp
Salt---------------------------------------2tsp


Method:
1. Wash and soak White Gram dal+fenugreek seeds and Idli rava separatly for 4-5hrs.
2. Wash and grind the dal into a fine paste.
3. Drain water from idli rava and squeeze out all the water from rava then mix with dal and salt in a big container(as, a well fermented batter raises almost to double).
3. Keep for atleast 6-7 hrs or over night for fermentation in a warm place.
4. The batter is ready to use.
5. Grease the idli stand and steam for 10-15 mintues.
6. Enjoy hot and fluffy idlis.

Some ideas:
1. Do not add much water while grinding the batter.
2. There are interesting variations possible to this recipe and one can prepare a variety of idlis. I shall post variations later on my blog.