Kudiraivali appam - I have already posted millet aapam, btw that is the very first recipe in my blog. Yet, this appam recipe is slightly different from the previous one, which contains millets and rice in equal proportion. This recipe has rice but in another form and texture and only in a lesser quantity. This recipe makes use of Kudiraivali or barnyard millet in boiled as well as raw form and some amount of tapioca and rice
Ingredients required:
Barnyard millet or kudraivali boiled rice
Barnyard millet raw rice
Tapioca
Cooked rice
Methi seeds
Urad dal
Salt
Method:
Soak everything and grind to a smooth paste like dosa batter.
Allow fermenting.
Pour swirl cover and cook.
Equipment required: aapachatti, wet grinder, or mixer grinder
Recipe:
Time taken :8 hrs + 30 minutes
1 cup = 200ml
1 tsp = 5ml
Ingredients with measurements:
Barnyard millet boiled variety - 1 cup
Barnyard millet raw variety - 1cup
Tapioca - 1 handful
Cooked rice - 1 handful
Methi seeds - 1 tsp
Directions:
1. Soak all the rice, dal, tapioca, and seeds in water for a minimum of four hours.
2. Add cooked rice and Grind in a wet grinder till smooth.
3. Add salt and mix well.
4. Allow to ferment for 8 hrs or overnight.
5. Mix the batter and take a ladleful of batter.
6. Pour it into a heated aapachatti.
7. Spread the batter by swirling the aapachatti in the clockwise or anti-clockwise direction.
8, Cover and cook for 4 minutes or till the edges become golden.
9. Take out carefully with a spatula and serve with kurma or coconut milk.
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