Appam is a very healthy dish....Basically it is a steamed dish, so not much oil is involved in this cooking...This is my family's favorite breakfast or dinner(yes we have it for both).....
Appam is a dish made mostly out of rice....They have very less Dal in them...So I thought of contributing it for JFI - Rice.....
Traditionally appam is served with coconut milk....But I like to spice it up by serving appam with mutton korma....They both pair amazing...
Parboiled Rice - 1 cup
Raw Rice - 1 cup
Urad dal - 2 tablespoon
Fenugreek - 1 teaspoon
Baking soda - 1/4 teaspoon
Salt - As required
1. Soak both the rice, urad dal along with fenugreek for 3 hours or more.
2. Now add enough water and grind the mixture into a fine liquid. It should be little watery than regular dosa batter.
3. Now add salt and ferment it for over night.
4. Add baking soda and mix well, now the batter is ready for making appams.
5. Appam can be made in appam pan or in a small size skillet.
6. Pour a ladle of appam batter and swirl it around the skillet and cover it with a lid and wait for 2 mins and remove form pan.
For Mutton Korma:
Mutton(goat) pieces - 1 lb
Onions - 2 big
Tomatoes - 1 big
Green chillies - 2
Ginger garlic paste - 2 tablespoon
Garam masala powder - 2 teaspoon
Red chili powder - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Coconut milk - 1 cup
Cinnamon - 2" piece
Cardamom - 4
Clove - 3
Anistar - 1
Fennel seeds - 1 teaspoon
Coriander leaves - 1/4 cup
Oil - 2 tablespoon
Salt - As per taste
1. In a pressure cooker heat the oil add cinnamon, cardamom, clove, anistar, fennel seeds.
2. When the fennel seeds start to change the colour add the chopped onions and green chills and fry for 2 mins.
3. Then add cut tomato and saute for 1 min, Then add the mutton pieces, ginger garlic paste, turmeric powder, chili powder and mix well.
4. Add enough water and cook the mutton until done.
5. Then add garam masala and coconut milk and cook not more than 5 mins. Sprinkle with some chopped coriander leaves.