Finally, 100th Post here!! Months and months, i have been waiting for this post and the recipe which i would post this big day… Initially i had thought of making a yummy dessert and post it to share my happiness with all of you.. Things changed with the newly bought appam pan from India and my desire to inaugurate it as soon as possible.. Suddenly a thought struck me.. Why not inaugurate the pan and post the recipe of my 1st ever appam to mark the 100th post as not the end but a beginning of many more wonderful recipes to come……..
Having all these ideas in mind, i knew i had to make the perfect appam as i had the added responsibility of it being the 100th post as well.. As usual went recipe hunting in google.. Found videos from SMTC and many others.. But everywhere yeast was used to ferment the batter and i knew that using yeast leaves a smell which i personally don’t like at all… Finally i asked my hubby’s aunt who even though does not make appams, knows the recipe being from the Land of Appams, Kerala…. She gave me a super easy recipe and i followed it word by word..
The resulting appams are here,as you can see.. This one being my 1st ever Appam… Wasn’t i proud of myself?? 🙂
I think the appams themselves knew that they had to be good as they were to get a special place in my blog.. Here are the appams all ready to be gobbled.. 🙂
The Kadala curry recipe is the easiest you can ever find but also one of the yummiest, i can guarantee you.. It was given to us by a neighbor of ours back home.. She makes it for puttu and appams and was taught to her by her mother in law… Do try this and you will keep trying for sure.. If you want a super yummy version with coconut, then here it is, Kerala Style Kadala Curry..
So here i am presenting my 100th post before all of you and also thanking everyone for the support and love you have shown to me and my blog, Healthy Cooking With Mitha.. Happy and Healthy cooking!! 🙂
Health Benefits of Chickpeas: High Fiber content which prevents constipation and digestive disorders and leads to weight loss,Good source of Protein for vegetarians,Excellent source of Manganese and Iron,Stabilizes Blood Sugar, Lowers Cholesterol..
For the Appam–
1 Cup Raw Rice
1/2 Cup grated Coconut
2 Tbsp Sugar
A Pinch of Baking Soda
Salt to Taste
For the Kadala Curry–
1 Cup dry black Chickpeas (soaked overnight or for 8 hours)
1 Tbsp Red Chilli Powder
1 Tbsp Coriander Powder
Salt to taste
1/2 Tbsp Oil
1 tsp Mustard seeds
A sprig of Curry Leaves
1. Wash well and soak rice for 4-5 hours..
2. Grind the soaked rice along with coconut, salt and little of the soaked water to a smooth, slightly thick paste..
Note: The batter should be thinner than regular dosa batter but not watery.. You can add little water if you need at this point..
3. Take around 3 Tbsps of the ground batter and add 3 Tbsps of water to this..
4. Heat it over medium flame stirring continuously till it forms a slightly thick paste.. Allow it to cool..
5. When this paste has cooled completely,mix well with the ground batter using hands..
Note: This paste helps the batter to ferment… So don’t forget this step…
6. Keep it for fermentation overnight or for 8 hours in a warm place..
7. While preparing appams, add sugar and soda and mix well..
8. Heat the appam pan and reduce the flame to medium..
Note: Oil is not required to make appams.. But if you are using a cast iron pan, Just wet a tissue/cloth with little oil and wipe the pan before making appams..
9. For making Appams,
1. Take a ladle full of batter and pour on the center of the pan..
2. Take the pan using both your hands and swirl the batter towards your left..
3. Continue doing so in anti clockwise direction and complete a circle..
4. Let the remaining batter come back to the center…
Note: If you want a thinner and bigger appam with lesser sponge in the center, swirl twice so that the batter evenly coats the appam pan..
10. Cover and cook till the surface looks cooked..
Note: It does not take more than 15 secs for the appam to cook.. So keep an eye unless you want a crispy appam!
11. Remove the appam slowly from the pan… Appam ready!
12. For the Kadala Curry:
1. Pressure cook the chickpeas along with roughly chopped onion and tomato for 4 whistles or till soft..
2. Add coriander powder,red chilli powder and salt.. Allow it to come to a boil.. Also add water as per the desired consistency..
3. Prepare seasoning using mustard seeds and curry leaves and pour over the curry..
Enjoy soft and spongy Appam with spicy and flavorful Kadala Curry for your Breakfast,Lunch or Dinner!!