RECIPE SUBMITTED BY,
LAVANYA SATISH,
ABU DHABI
Aappam & KadalaiFor Aappam Batter:
Raw rice / Idly rice - 3 cups
Urad dhal - 1 tsp
Fenugreek seeds - 1 tsp
(Soak all the three together for 4 to 5 hours)
While grinding add 1cup of grated coconut & a handful of cooked rice.
Add salt & a pinch of baking soda.
Mix it well & leave it to ferment overnight.
For Kadalai:
Soak 2 cups of brown chenna over night.
Cook it in pressure cooker with a teaspoon of red chilli pwd & coriander pwd.
For gravy:
Shallots - 10/15
Garlic - 2 cloves
Curry leaves
Oil
Add oil to the pan
Fry the shallots & garlic
Add salt, Red chilli pwd n coriander powder
Let it cool
Put it in a mixer, add two spoons of boiled channa
Grind it to a fine paste.
Now put oil in the pan, add curry leaves & the ground paste.
Add the remaining boiled channa to it.
If needed add little salt n water.
Serve it with hot Aappam.
Soak 2 cups of brown chenna over night.
Cook it in pressure cooker with a teaspoon of red chilli pwd & coriander pwd.
For gravy:
Shallots - 10/15
Garlic - 2 cloves
Curry leaves
Oil
Add oil to the pan
Fry the shallots & garlic
Add salt, Red chilli pwd n coriander powder
Let it cool
Put it in a mixer, add two spoons of boiled channa
Grind it to a fine paste.
Now put oil in the pan, add curry leaves & the ground paste.
Add the remaining boiled channa to it.
If needed add little salt n water.
Serve it with hot Aappam.
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