Achari Appam

 

            Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chatti. You can also make in any non-stick small round kadai.

          However, today I made these yummy instant Appams using idli / dosa batter, coconut milk and eno fruit salt. I gave a slight twist by adding some bottled lime pickle masala for an achari flavour.  They turned out just perfect. You can use any pickle of your choice. So do give it a try and enjoy this fusion style appam. 

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• 1 tbsp. bottled lime pickle 
• few drops of oil to grease

           In a bowl, whisk together the idli / dosa batter, coconut milk, pickle and eno fruit salt. 

          Heat an Appam Chatti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.

Dosa, Uttapam, Idli, Appam & Kuzhi Paniyaram made from Idli-Dosa Batter

          The first meal of the day should obviously be served like a king and a healthy one too. So here are five different breakfast recipes that I made from some homemade idli-dosa batter. The same batter has been used to make all these yummy dishes. So now there is absolutely no need to depend on restaurant food. You can prepare these healthy food right in your own kitchen with minimum of effort and maximum satisfaction. 

Idli Dosa Batter 

• 1 cup raw rice 
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds
• salt to taste

          Soak all the ingredients (except salt) overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.




1.  Dosa - 

•  batter as required (made 3 dosas)
• oil as required

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

          Pour a ladleful of the batter and spread it around in a circle. Drizzle some oil around the edges and cook till one side is done. 

          Flip it over and cook the other side too. Transfer to a plate. Make similar dosas with the batter and serve with coconut chutney and sambar.




2.  Uttapam - 

• batter as required (made 3 uttapams)
• oil as required
• 1/2 cup chopped onion, tomato, green chilies & coriander leaves

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

           Pour 1-2 ladleful of the batter and spread it around in a circle. Sprinkle the chopped veggies and drizzle some oil around the edges and cook till one side is done. 

           Flip it over and cook the other side too. Transfer to a plate. Make similar uttapams with the batter and serve with coconut chutney and sambar.

3.  Idli - 

• batter as required (made 8 idlis)
• oil to grease the idli moulds

          Spoon the batter in the greased idli moulds and steam for 15 minutes. Demould when it cools down and serve with coconut chutney and sambar.

4.  Appam - 

• batter as required (made 3 appams)
• 1 tsp. oil to grease the chatti

          Heat an appam chatti and drizzle some oil. Sprinkle some water and wipe clean with a tissue paper.

          Pour a ladleful of the batter and quickly swirl it around. Cover and cook on a low flame for 2 minutes or till it is done. 

          Carefully remove from the pan and transfer to a plate. Make similar appams and serve with coconut chutney and sambar. 

5.  Kuzhi Paniyaram - 

• batter as required (made 14 paniyarams)
• 2 tbsp. oil

          Grease the paniyaram moulds generously. Spoon the batter in the moulds and cook, covered on a low flame till one side is done. 

          Flip it over and cook the other side too. Transfer to a serving plate and serve with coconut chutney and sambar 

Beetroot Appam

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with beetroot puree and relished with some mixed veg stew. You can have with any side dish of your preference.

• 2 cups Idli / dosa batter
• 1-2 tbsp. beetroot puree
• 1 tsp. eno fruit salt
• oil to grease

           In a bowl, combine the batter, beetroot  puree and required quantity of water to make a thin batter. Just before preparing them, add eno fruit salt and mix well.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Cover and cook on a  low flame for 1-2 minutes or till the edges turns crisp.

          Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with veg. / non-veg. stew or any side dish.

Spinach Appam with Idli / Dosa Batter

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with spinach puree and relished with some mixed vegetable curry. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 2 cups Idli / dosa batter
• 1 & 1/2 cups coconut milk
• 3/4 cup spinach puree
• 1/2 tsp. eno fruit salt
• red chili flakes (opt)
• oil to grease

           In a bowl, combine the batter, spinach  puree and coconut milk. Just before preparing them, add the eno fruit salt and give it a stir.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Sprinkle some chili flakes in the centre. Cover and cook on a  low flame for 1-2 minutes or till the edges turns crisp.

          Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with any side dish or stew.

Blanch spinach in hot water for a few minutes.

Refresh in cold water.

Make a puree.

                                  Mix batter, spinach puree & coconut milk. 

Just before preparing, add eno fruit salt & give it a stir.

                   Heat an appam chatti & grease with some oil. Wipe clean with a tissue
                   paper & drop a ladleful of the batter. Immediately swirl it around. 
                   Sprinkle some chili flakes in the centre. Cover & cook on a  low flame
                   for 1-2 minutes or till the edges turns crisp.

Serve with any side dish or stew.

Appam with Idli / Dosa Batter (Instant Pancakes - Kerala Style)

          Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (White Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chatti. You can also make in any non-stick small round kadai.

          But today I made these delicious appams using idli / dosa batter, coconut milk and eno fruit salt. They were just perfect. I sprinkled some toppings like cheese, chili flakes, pepper powder, karam / idli podi and egg. You can add any topping of your choice. So check out the step by step pictorial recipe to prepare it.

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• few drops of oil to grease
• toppings like - pepper powder, cheese, red chili flakes, idli / karam podi, egg, etc
• veg. / non-veg. stew / chana (white chickpeas curry) to serve

                   In a bowl, mix together the batter, coconut milk and eno fruit salt. Heat an Appam Chatti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp and brown.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.

                            Drop a ladleful of the batter & swirl it around. Add some cheese.

                                  Sprinkle some red chili flakes if desired.

                   Cover & cook on a low flame for 1-2 minutes or till the edges turns crisp 
                   and brown.

                                 It is done now & ready to be served.

                                 You can also add an egg for some variation.

                                  After it is done.

                                Serve with any side dish or stew.