APPAM-IDI APPAM

APPAM

Ingredients
Boiled rice-1 cup
Raw rice-1 cup
Urad dal-1/4 cup
Coconut-1/2
Salt
Soda salt-few

Method
Soak rices and dal together.

Grind rices and dal with coconut to batter.
Add salt and mix.
Allow it to ferment.

While making, dissolve soda salt with little water and mix in batter.

Heat the appam kadai, apply oil.
Pour a ladle of batter from outer to inner side-centre part will be thick and outer layer will be thin.
Or
Pour a ladle of batter in centre and take the kadai in hand and roll it to spread every where.

Close the lid and cook.

VARIATION: grind the rices and dal alone to thick batter.
Allow it to ferment.
Add coconut milk and soda salt –while cooking.

Can be served with coconut chutney, chenna masala or potato with coconut milk.


PALM JAGGERY APPAM

Ingredients
Boiled rice-1 cup
Raw rice-1/2 cup
Urad dal-1/4 cup
Salt

Palm jaggery -250 gms

Method
Soak and grind the rice and dal to thick batter.
Add salt and allow it to ferment.

Disolve the jaggery with water and strain it.
Add in batter and make appam.



KAARA KOLUKATTAI

Boiled rice-1 cup
Salt

For tempering:
Oil
Mustard seeds, urad dal, chana dal and curry leaves
Finely chopped onion-1/2 cup
Chopped green chilly-4
Coriander leaves.

Method

Soak the rice and grind to thick batter.
Add salt.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add chilly and onions; sauté for 5 mts.
Add coriander leaves and mix for 1 mt.
Add batter and mix all evenly till unstuck level.
Make soft dough.
Do shapes and steam cook it.


IDI APPAM

Ingredients
Boiled rice-1 cup
Coconut-1/4
Salt
Oil

Method

Soak the rice and grind with coconut to a nice batter.
Add salt and mix.

To cook we can follow 2 methods:

Type 1:
The grinded batter is diluted like idly batter.
Do idlies and press with idi appam machine.
Then cut to small pieces.

Type 2:
The batter should be thick.
Heat little oil in kadai; add batter and sauté till unstuck level.

Using murukku (hand) machine, squeeze the batter in idly plates and steam cook it.
Allow it to cool and cut to pieces or serve as it is.

Can be served with coconut chutney, coconut milk.



INSTANT IDI APPAM

Ingredients

Rice flour-1 cupwater
Salt

Method

Boil water.

Mix salt with flour evenly.
Add water and do soft dough.

Using murukku (hand) machine, squeeze the batter in idly plates and steam cook it.
Allow it to cool and cut to pieces or serve as it is.

Can be served with coconut chutney, coconut milk.


COCONUT IDI APPAM

Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Coconut scrapped-1/2 cup
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal ,curry leaves
Coriander leaves


Method
Already idi appam is made with required salt.


Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add coconut, salt and sauté for 1 mt.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with coconut chutney.


LEMON IDI APPAM


Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Lemon -1/2
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal, curry leaves
Coriander leaves


Method
Already idi appam is made with required salt.

Mix lemon and turmeric powder with idi appam.


Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with coconut chutney.



TOMATO IDI APPAM


Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Tomato-2
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal ,curry leaves
Coriander leaves


Method
Already idi appam is made with required salt.


Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add tomato, turmeric powder, salt and sauté well.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with coconut chutney.


TOMATO MASALA IDI APPAM


Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Tomato-2
Green chilly-2
Dry chilly-1
Garam masala powder-1/2 tsp
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal, curry leaves
Coriander leaves


Method
Already idi appam is made with required salt.

Make tomato puree.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add garam masala powder and turmeric powder, mix for 1 mt.
Add tomato puree, salt and sauté well till it gets thicken and oil comes out.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with raita.


EGG IDI APPAM


Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Egg-2
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal, curry leaves
Coriander leaves


Method
Already idi appam is made with required salt.

Beat the egg with little salt and pepper powder.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add broken idi appam, coriander leaves.
Pour egg on it.
Mix altogether in medium flame till it gets dry.

Serve with chenna masala, coconut chutney.