SOUTH INDIAN DISHES - APPAM | PANIYARAM | UTTAPPAM

**Author - Alee Venkatesh **



Appam preparation on a tawa
  

Sweet Appam

Plain Appam




Khara Appam


Appam (Kuzhi Paniyaram) - is a type of South Indian & Sri Lankan cuisine; consumed most frequently for breakfasts & dinners.


For Spicy Appam - Ingredients - Mustard seeds as required, 2 chopped onions, chopped green chilies to taste, few pieces of ginger, oil for making.  For grinding - 300 gms raw rice, 500 gms boiled rice, 1/4 kg urud dal, 10 gms fenugreek (methi) seeds, salt to taste.  Method - Wash and soak rice and dal for 2 hours and grind with methi seeds, keep it aside.  Season mustard seeds and add to the grinded batter. Also add chopped onions, chilies, salt  and ginger and mix well.  Heat the appam vessel and when it is hot add little oil in each pit.  Fill the pit with the batter, cook both sides in low flame.  Serve hot with chutney or sambar of your choice.

For Sweet Appam - Ingredients - Jaggery as required, grated coconut 1/2 cup, oil for making.  For grinding - 300 gms raw rice, 500 gms boiled rice, 1/4 kg urud dal, 1/2 tsp fenugreek (methi) seeds, salt to taste.  Method - Soak the grinding ingredients overnight and grind.  Add crushed jaggery & grated coconut and make it into a batter.  Follow same procedure to cook sweet appam.




UTTAPPAM



INGREDIENTS & METHOD

  • 1 cup urud dal & 3 cup rice (washed & soaked overnight)
  • Topping variations - onions / tomatoes / red or green chillies, coriander.
  • Serving suggestions - chutney / sambar




  • Wash & soak rice & dal overnight.  
  • Grind into smooth batter and leave it covered for fermentation.  Add salt when batter is ready to use.
  • Heat a pan, spread batter (circular), add toppings and pat gently.  Drip a tsp. of oil around it, cook until golden brown, flip and cook other side as well.  
  • Uttappam is ready to serve hot with chutney or sambar.




RAVA (SEMOLINA) UTTAPPAM




UTTAPPAM - Dosa like dish, thick and crispy Pancake with toppings added to the batter.  Uttappam batter is made of urud dal and rice but in this recipe I have used roasted RAVA (Semolina) with other ingredients. (there is no FERMENTATION required, you can prepare straightaway).


 


I have used - 1 cup roasted Semolina (rava), 4 tablespoons of Plain flour, salt to taste, pinch of cooking soda, 1 tsp. cumin seeds, 1 medium sized chopped onion, few teaspoons of chopped fresh red chillies & coriander leaves.   Seasoned with hing & mustard seeds (in oil) and batter is prepared using water & buttermilk (as needed to make thick batter consistency).

Cooked on a pre-heated pan, both sides using oil. (like normal dosa).