Aappam

aapam Aapam aka ‘lace hopper’ is a Kerala specialty and has place anytime with ishtu or korma as side dish. Ad and G are not particularly fond of aapam but Ar and As love it. Sr does not mind it occasionally. Aappam made with yeast has a very characteristic flavor and one has to develop a taste for it. Aapam made without yeast is equally good and thanks to Nags from Edible garden    I found the term used to make the gruel added to the batter for fermentation. In Malayalam the process is called ‘kappi kaachunathu’. In a place like Chennai where it is warm and humid through the year one can do away with yeast and also soda that is generally used in the batter for fermentation. Spongy aappams have the knack of disappearing asap they are made 🙂

Ingredients

Raw rice 2 cups

Parboiled rice 1 cup

Urad dal 3 tbsp (1 tbsp for one glass of rice)

Fenugreek seeds ½ tsp

Grated coconut  1 cup

Sugar   1 tsp +  2 tsp

Salt 1 tsp

Baking soda  ½ tsp or ½ eno salt (optional)

Cooked rice   ½ cup

Coconut water 1 cup (optional) or water

Coconut oil  2 tsp (to smear the pan)

Method

  •  Soak the rice,  dal and fenugreek seeds  for 3  to 4 hours.
  • Drain the water and transfer the rice to a blender and  grind to a coarse paste adding coconut water/water intermittently.  Add the cooked rice and coconut to the batter and blend to get a smooth batter.
  • Transfer the batter to a bowl and add remaining coconut water to get a batter of pouring consistency.
  • Now to make kappi: Transfer 4 spoons of batter and one spoon of sugar to a small pan and add equal amount of water to make batter of watery consistency.  Cook this mix on a low flame to get a gruel of  translucent color and gooey consistency 🙂 Cool this kappi to room temperature and add it to the batter.
  • Add salt to batter and mix well and let it ferment for about 6 hours or overnight till the batter rises.
  • Add  2 spoons of sugar and soda (optional) to the risen batter, mix well, and let the batter rest for 10 minutes.
  • Smear the aapam pan with a little oil and when the pan is hot enough pour a ladle of batter and twirl the pan such that the batter coats the sides of the pan as a thin layer. Cover the pan with a lid and cook on low flame for 2 or 3 minutes. When the aapam is cooked it leaves the sides of the pan and the center looks fluffy and lacy with bubbles on the surface.
  • Remove the aapam from the pan with a spatula and serve hot with korma or stew.

Chef’s note:  DO not flip the aapam to reverse side and cook only on one side. In case you want to use only raw rice add another cup of raw rice in place of parboiled rice.

                     Addition of coconut milk or more sugar makes the aapam too sweet. Decide based on how sweet you like                            your aapam

Dosai

Ingredients

Parboiled rice  3 cups

Raw  rice  1 cup

Urad dal  1 cup

Methi seeds  1 tsp

Salt  1 tsp (heaped)

Sesame oil  ¼ cup

Method

  • Soak rice in a bowl in sufficient water overnight after washing it thoroughly in running water. (In case of raw rice alone it is enough to soak for 2 hours)
  • Wash urad dal also in sufficient water and add fenugreek seed and soak for at least 2 hours.
  • Transfer one half of rice to blender and grind it well till it is a soft paste. Transfer the batter to a bowl and grind the remaining rice to a similar consistency. Transfer the batter the bowl
  • Blend urad dal in the mixie to get a soft, foamy consistency of batter. To avoid the batter from getting warm run the blender in short bursts and add very small amounts of water while grinding. Transfer the batter to the bowl, add salt and mix well.
  • Keep aside to ferment  for at least 4 to 5 hours.
  • With a ladle mix the fermented batter well and if the batter is very thick add water to get a slightly thin consistency. The batter should be thick to coat the back of a ladle without running down.
  • Heat the griddle on a medium/high flame.When hot enough grease the surface with a greased paper towel and pour a ladle of batter and spread into a thin 6″ pancake and add a few drops of oil to the outer edge
  • When the bottom side is cooked flip the dosa and cook the other side too.
  • Help yourself with milagai podi, chutney or Sambhar

Chef’s Note: In cold weather keep the batter in a warm corner or inside the oven for quick fermentation.

Keeping the soaked urad dal in refrigerator before grinding will help in avoiding the batter from warming up while grinding. Similarly adding chilled water while grinding avoids heating up of batter

Pesarettu

Moong dal 2  cups

Raw rice 1 handful (¹⁄³  cup)

Chana dal 1 handful

Green chillies  4

Ginger 1″ piece (shred to small pieces)

Coconut grated 2 tbsp

Onion 1 big ( Finely cut)

Curry leaves 3 sprigs

Coriander leaves 2 tbsp (Finely chopped)

Salt 1 tsp

Oil to cook

Soak the dals and rice in a bowl for about 2 hours.

Transfer coconut, ginger, curry leaves, chillies, and a handful of the soaked dal to the blender and grind them finely.

Transfer to a bowl and now grind the remaining dal to a smooth batter. Transfer the batter to the bowl and add salt and mix well.

Heat a spoon of oil in a wok and saute the onions for 2 minutes or so till the color starts changing. Switch off the flame, add a pinch of salt and the coriander leaves and mix well.

Heat the griddle, grease with a little oil and pour a ladle of batter to the griddle. Spread the batter on the skillet and cook on a low flame. Add a little oil to the edge. When the pesarettu is half cooked, add a spoon of the onion mix f and spread evenly. Press it slightly with the spatula and flip the sides . When the pesarettu is cooked evenly serve with a chutney of your choice (Tomato/onion chutney, ginger chutney) or milagai podi.

Rava Dosai

Semolina (Sooji− preferably chiroti rava i.e. fine rava ) 1 cup

Rice flour ½ cup

Maida (All purpose flour) ¼ cup

Thick buttermilk/curds  ½ cup

Asafotida ¼ tsp

Cumin seeds 1 tsp

Salt ¾ tsp

Curry leaves  2 sprigs (finely cut)

Finely chopped coriander leaves  1 tsp

Green chilli 1 (deseeded and finely cut or as paste)

Onion 1 (medium-sized) …finely cut or grated

Cooking oil  (as required for cooking)

Water app. 2 cups

Add all the flours to a bowl, a teaspoon of oil and mix them well. Add salt, asafotida, curds, and water and stir well to avoid lumps in the batter.

Keep the batter aside for at least an hour and allow the batter to ‘rest’ to get a smooth batter. Add the remaining ingredients: cumin seeds, curry leaves, coriander leaves, chilli and onion and mix well. Ensure that the batter is of pouring consistency (not spreading consistency) and thinner in consistency than the ‘traditional dosai’.

Grease and heat the griddle and when hot enough pour the batter in a circular motion from the outer rim of the griddle to the center. As you spread the batter ensure there are small spaces in the dosai. Cook the dosai on a low flame and add drops of oil in the spaces and around the edge. Carefully flip the dosai with a spatula to cook the other side and serve with chutney of your choice (Coconut or onion/tomato chutney).

Chef’s Note:  If you prefer pepper to chillies add finely crushed pepper in place of chili.

In place of cumin seeds you can add tempered mustard seeds.

Resting the batter for 2 to 3 hours gives excellent dosais. Excess batter can be kept in the fridge and used later.

Adai

Toor dal 1 cup

Chana dal 1/3 cup

Urd dal one handful

Raw rice 1 cup

Red chilies 5

Ginger 1″ piece

Coconut 3 tbsp

Curry leaves 4 sprigs

Salt 11/2 tsp

Wash the rice and dals well and soak for a little over an hour.

Drain t he water from the dal and grind them well along with the chilies, ginger, coconut, curry leaves to get a semi-solid consistency. Add just enough water to get the correct consistency for the batter. The batter should be thicker than the dosa consistency. Add salt and mix well.

Heat the griddle and when hot enough pour about a ladle of t he batter and spread in concentric circles till it is thin enough. Add a few drops of oil along t he edge of the adai and when cooked well, flip to cook the other side.

When done, serve with milagai podi, butter or jaggery.

Oil to roast the adai