Sunday, September 30, 2012

Skinned Urad Dal Appam


SKINNED URAD DAL APPAM
This is a snack made with skinned urad dal(dal with chilka) instead of the usual white(de-skinned) dal. Besides being fibrous, it is also nutritious. The batter is slightly dark in colour because of the dal skin. It tastes very good.

SKINNED URAD DAL APPAM
Ingredients:
skinned(black) urid dal-1/2cup,
boiled rice-1cup,
raw rice-1/2cup,
jeera-1tsp(crushed),
pepper-1tsp(crushed),
salt to taste,
oil for frying the appams.
Method:
Soak the dal and rice for 5 hrs separately.
Both the rice varieties can be combined together for soaking.
Grind the dal to a smooth texture as is being ground for dosa.
Grind rice to a coarser texture.
Add salt, pepper and jeera and mix well.
Ferment the batter for 6 hrs.
Heat appam pan(pan with appam depressions), put little oil in all depressions and pour the batter to 3/4 level in each depression.
Keep the flame on medium.
When one side is done, turn to the other side in the hollow itself, by using a pointed needle, similar to the knitting needle.
When done, remove the appams.
Repeat the process till the batter is exhausted.
Can be served with sambar, chutney or any other hot and spicy currie

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