Varagu arisi appam & thengai paal (Kodu millet thin pancake with coconut milk) - Preparation time 8 to 10 hrs for dough fermentation
I thought of replacing rice quantity with a healthy millet in our daily food items so i started experimenting some of the dishes which will be gluten free and rich in fiber. Mostly the taste won't differ but some times we might not get the same taste of the food which we are eating from childhood.
Ingredients:-
Boiled rice 3/4 cup
Varagu rice - 1/4 cup or slightly more
Urad dhal - one medium ladle
Fenugreek seed - 1 tsp
Salt - to taste
Water - little to grind
Aappa soda - a pinch
Coconut - 1 grated , ground and extract the milk
Cardamon powder - 1/4 tsp
Organic sugar or brown sugar - As required (because some coconut will be very sweet some won't)
Preparation method:-
Soak boiled rice, varagu rice, urad dhal and fenugreek seed for 4 hrs. Grind in a mixer to smooth paste (use less water then only dough will be soft) and leave to ferment for 10 hrs (according to your climate). Dough should be fermented well.
Next day in a vessel take two ladle of fermented aapam dough, mix water, pinch salt & aappa soda.
Make the dough little bit thin than dosa flour. If you rotate the kadai the dough should spread evenly.
Heat a kadai, spread little oil and pour the dough in the sides of the kadai and rotatae the kadai.
This will make the dough spread evenly and middle portion will be little soft. Pour little oil over the edge of appam.
Close the kadai with a lid and cook in slow flame.
After few minutes when the edges or slightly brown remove from kadai.
Serve this appam with coconut milk over it (appam). This will be very tasty and healthy.
If you mix appa soda and keep for long time the appam will lose its texture and won't taste good so mix required quantity at the time of preparing the appam.
I thought of replacing rice quantity with a healthy millet in our daily food items so i started experimenting some of the dishes which will be gluten free and rich in fiber. Mostly the taste won't differ but some times we might not get the same taste of the food which we are eating from childhood.
Ingredients:-
Boiled rice 3/4 cup
Varagu rice - 1/4 cup or slightly more
Urad dhal - one medium ladle
Fenugreek seed - 1 tsp
Salt - to taste
Water - little to grind
Aappa soda - a pinch
Coconut - 1 grated , ground and extract the milk
Cardamon powder - 1/4 tsp
Organic sugar or brown sugar - As required (because some coconut will be very sweet some won't)
Preparation method:-
Soak boiled rice, varagu rice, urad dhal and fenugreek seed for 4 hrs. Grind in a mixer to smooth paste (use less water then only dough will be soft) and leave to ferment for 10 hrs (according to your climate). Dough should be fermented well.
Next day in a vessel take two ladle of fermented aapam dough, mix water, pinch salt & aappa soda.
Make the dough little bit thin than dosa flour. If you rotate the kadai the dough should spread evenly.
Heat a kadai, spread little oil and pour the dough in the sides of the kadai and rotatae the kadai.
This will make the dough spread evenly and middle portion will be little soft. Pour little oil over the edge of appam.
Close the kadai with a lid and cook in slow flame.
After few minutes when the edges or slightly brown remove from kadai.
Serve this appam with coconut milk over it (appam). This will be very tasty and healthy.
If you mix appa soda and keep for long time the appam will lose its texture and won't taste good so mix required quantity at the time of preparing the appam.
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