Ragi Appam

One more experimentation from my rasoi. 

Ingredients:

Ragi seeds - 3 cup
Raw rice/dosa rice -2 cups
Urad dhal - 1/2 cup
Sugar -5 tspn (add while grinding the rice)

Soak rice + ragi and urad dhaal separate for almost 5 hrs.

Grind them to a smooth batter . While grinding add a handful of poha too to get smooth appams. 

In a small katori add some warm water and 1 tspn of sugar and mix well. Add a pinch of yeast to this ..wait till yeast dissolve completely. Add this to the grinded batter and mix well with up/down strokes. Leave it to ferment .once the batter is raised add salt and make appams in normal way.

Serve with the curry of your choice. 

Idli podi (powder)

It is rightly said that there is no best cook in this world other than our mom. The love and magical taste of her hand made delicacies remains always our favourite no matter at what age we are.. Sharing with you here my mom's recipe for home made idli powder..yummmmmmmm I cant explain the taste of this when she makes.. I have tried here the same recipe but I always feel that her's is the best..

Ingredients :

Raw rice (any raw rice..can use even the idli/dosa rice too) -1 cup
Urad dhaal -1/2 cup
Chana dhaal -1/2 cup
Curry leaves - a big bunch
Dried Red chillies - a hand ful (can reduce the qty if u dont want to make it spicy)
Pepper corns -2 tspns
Asafoetida  (hing) - 1/4 block if it is a solid one  and 1 -2 tspn if it is powdered
Jeera seeds - 3 tspb
Salt -as required

Dry roast all the ingredients separately. Add some oil while roasting hing and curry leaves for better smell to the idli powder. Adjust the flame as per the qty of ingredients and please take care not to charr the ingredients while roasting. Allow all the ingredients to cool and powder it into fine mix in a mixer. 


Mix the idli powder with oil (any cooking oil) while serving.

Idiyappam ( Rice noodles)

You can use store bought ready made rice flour.I used Double horse brand appam/idiappam flour here.

Rice flour and water in ratio 1 :2 ( sometimes u may require 1:2 & 1/2 also)



Boil the water with reqd amount of salt and 1 tbspn oil. when the water starts bubbling, reduce the flame and add flour slowly .Keep on stirring continuously to avoid formation of lumps. Once the mix thickens remove from flame.or else it will get cooked .continue stirring by giving up -down strokes. keep it for some time till it becomes affordable hot . make small balls and put it in string hopper. pierce through it to a steamer mould and steam cook till done. serves best with non veg gravies. For vegetarians this goes well with veg stew and kurma.

Appam - Traditional Kerala Breakfast

Recipe for Appam 

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This is my version of making Appams . there are many other ways to prepare like adding grated coconut to the raw rice while grinding, adding cooked rice, adding coconut milk to the batter and so on. My Kerala friends ,please share ur recipes and tips if it is different.
Raw rice -2 cups
Urad dhal- 2-3 tbspn (soak seperately.this is just for softness, u can also add cooked boiled rice instead while grinding)
Sugar - 3 tspns
yeast -1/4 tspn

Soak the rice till it is soft .Grind to a medium loose batter with 2 tspn of sugar. dissolve yeast and 1 tspn sugar to slightly warm water . Add this to the batter and allow it to ferment. If the batter is too thick after fermentation u can add some water to make it loose.
How to make:
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Heat an Appam pan pour out one laddle of batter. .rotate the pan to get maximum spread . cover and cook till it is done.Enjoy with Chana masala or stew.

( can add poha 2-3 tbspn if required while grinding because some lots of rice available in the market will be very sticky and thick then u can add poha. or else u can avoid)