Kavuni Arisi Aappam - I've already posted aapam recipe using millets, and adai recipe using black rice. Kavuni Arisi is a traditional rice variety is rich in antioxidants, has good fibre, rich is anthocyanin which gives the rice its colour, known for anti cancer properties. I try to include traditional rice variety atleast once in 15 days. I incorporate them slowly in our diet in the form of idli, dosa, adai or aapam and idiyappam. It is advisable to use traditional rice variety by fermenting them, so I do not have it as the main course. Kavuni arisi is chewy so it is advisable to add raw rice to prepare the batter.
Ingredients:
Grains and cereals: Kavuni arisi and raw rice, tapoica are used.
Nuts and seeds - Methi seeds are used
Lentils and legumes - Whole white urad dal is used.
Liquids - Coconut Water is used.
Miscellaneous - Fine pink salt is used. Crystal salt may also be used.
Method:
Soak rice, tapioca, dal and methi seeds in water for atleast 8 hours minimum. Traditional rice varieties require more time to get soaked.
Grind them together to get a smooth batter.
Allow to ferment for 8 hours
Add coconut water to get pouring consistency and use.
Accompaniments:
Chops, Kurma, Kadala curry pairs the best.
Storage:
Store it in the refrigerator and use as required
You might also be interested in
Pre - Preparation:
Soak everything for 5 hours at least and grind to get a smooth batter. Add salt and allow to ferment for 6 hours at the least.
Equipments used: Aapachatti, wet grinder/ blender.
Recipe:
 |
| Kavuni arisi aapam with kadala curry |
Total Time Taken - Soaking time - 8 hours + grinding time - 30 minutes + fermentaton - 8 hours = 16 hours 30 minutes.
No. of servings - 15
1 cup = 200 ml
Ingredients with measurements:
Kavuni arisi - 1 cup
Raw rice - 1 cup
Urad dal - 1/8 cup
Methi seeds - 1 tsp
Tapioca - 1handful
Coconut water from a coconut or normal drinking water.
Directions:
1. Break open a coconut. collect the water and filter it.
2. Add the coconut water to the fermented batter to get a flowy cocnsistency.
3. Heat an aapachatti, pour a ladleful of batter.
4. Swirl the appachatti such that the batter coats the inside of the aapachatti. Appam is thicker in the middle and thinner in outside.
5. Cover the aapachatti with a lid and allow to get cooked for 5 minutes. Always keep the flame to medium while cooking.
6. Open the lid, take out the aapam slowly with the help of the ladle. The sides of the aapam would have turned little crispy.
7. Serve it with kurma or kadala curry.
Notes:
1. Always soak the black rice for atleast 6 hours.
2. Keep the flame medium while cooking.
3. It is better to grind using a wet grinder rather than a blender.
4. Tapioca can be replaced with poha or cooked rice.
5. Coconut water can be replaced with normal water. Add 1/2 tsp of sugar to the batter while adding water.
6. Grated Coconut can also be added along with the ingredients while grinding. Add 2 tbsp of coconut while grinding.
Comments
Post a Comment