Tag: soith indian breakfast

Appam without Yeast

Breakfast

Appams are lacy soft hoppers made from fermented ground rice. They are served with sweet coconut milk in Tamilnadu and in the State of Kerala, they are known as palappams. Palappams are served with vegetable or meat stew. At home, we make appams without yeast and they are devoured with sweetened coconut milk.

Ingredients:

Raw Rice – 1 3/4 cups

Idli rice/boiled rice – 1 1/4 cups

Fenugreek seeds/Methi – 3/4 tsp

Udad dal – 1 tbsp

Cooked raw/boiled/basmati rice – 1 tbsp

Grated coconut – 2 tbsp

Soda bi-carbonate – 1/2 tsp

Salt – to taste

Preparation

Soak both the raw rice and the idli rice overnight for 5 – 6 hours. Grind it to a smooth consistency alongwith grated coconut and cooked rice in a wet grinder or mixie. Transfer to a wide and tall container as otherwise, the batter may overflow when it ferments.

Add salt and ferment it overnight for 10-11 hours. The batter is ready to make appams when it rises up and is fermented the next day.

To make the appams:

First, mix the soda bicarb with 1 tsp of water so that it dissolves well. Take little batter which is enough for about 6 appams (6 ladles) and add the soda into it. Mix it well and rest it for about 5 minutes. You need to mix the soda again for the next 6-10 appams as keeping the batter mixed with soda for a long time does not yield fluffy appams. Also, note that you cannot store the batter into which soda has been added.

Take a shallow pan/kadai with handles and smear some oil on the kadai. A typical appam pan works best for this though you can also use a non stick tava/iron tava. Pour a ladle full of batter and turn and swirl it slowly in circles so as to spread the batter. You can drizzle a few drops of oil, if you prefer.

Cover the pan and let the appam cook till the base becomes slightly golden in colour.

Remove and serve appams hot. You can serve these appams with potato stew or any meat curry also.

To make mutta/egg appams:

After you pour a ladle full of batter into the pan, swirl it gently in a circular motion to spread the batter around. Close it for a few minutes to let the appam cook a little. Open the lid and break an egg on the appam. Sprinkle pepper powder and salt and close it again to let it cook. Once it is done, take it out gently and serve.

Rice flour and Ragi (finger millet) Adai

Breakfast

Arisi maavu ragi adai (Rice flour and finger millet adai) is a traditional flatbread from Tamilnadu which can be served for breakfast.

Ingredients:

Brown Rice flour – 1 cup

Ragi powder – 1/4 cup (optional)

Onions – 1 large (chopped finely)

Green chillies – 2 (chopped finely)

Jeera/Cumin seeds – 1/2 tsp

Ginger – 1 tsp

Coconut grated – 1 tbsp

Curry leaves – 4 or 5 chopped

Coriander leaves – 1 tbsp chopped

Salt – As needed

Warm water – 1/2 cup

Preparation:

Heat a pan. Add oil and when it becomes hot, add the cumin seeds. When it starts to sizzle, add the green chillies, ginger, onions and the chopped curry leaves and saute it well. Take it off the fire.

Take a mixing bowl and add the rice flour and the ragi flour to it. Add the sauteed onions and green chillies which were kept aside. Also, add the coriander leaves and grated coconut to the flour mixture. Next, add little warm water and salt and make a soft dough out of it. It should be softer than the normal chapati dough. Cover and rest the dough for 5 minutes.

Heat a tava or griddle. Take a lemon sized ball and make an adai out of it. You can grease a banana leaf or a ziploc cover and make place the dough ball on it. Flatten it with your fingers to make a 5″ diameter.

Gently transfer the rolled out dough to the hot griddle and drizzle a few drops of oil all around. Cook on low heat until both the sides turn crisp. You can also cover and cook to speed up the cooking process.

Serve hot with any chutney of your choice.