Skip to main content

Brown Rice Aappam


Aappam is a traditional breakfast item of South India especially in Tamil Nadu and Kerala served along with coconut milk,kurma or any spicy curry.Aappam can be made in both salty and sweet version  made out of fermented batter with a combination of raw rice,idly rice and urad dhal.

Due to health conscious,started using brown rice but our taste buds not let us to eat as a substitute for regular rice.So trying to use in idly,dosa,adai and other tiffin items instead of regular rice.One such try is aappam which came out perfect,served along with kurma and everybody liked it.Here is the recipe.......




Ingredients

IngredientQuantity
Brown Rice 2cups
Rice flakes/aval1/4cup
Raw Rice1/4cup
Urad Dhal1/4cup
Fenugreek seeds/vendhayam 1/2tsp
Coconut(grated)2tbs
Saltto taste
Cooking Soda1/4tsp

Method


  • Take one cup of rice and cook it in the cooker without water and rinsing for 10 minutes to make the rice boiled.
  • Soak together the boiled rice and raw rice along with fenugreek seeds,urad dhal,rice flakes for atleast 6-7 hours.
  • Grind everything together to a fine paste,finally add the grated coconut and grind it for a minute or two.
  • Mix salt to the ground batter and allow it to ferment for minimum 10 hours or overnight.
  • At the time of making aappam,add water and make the batter to a slightly thin consistency(thinner than dosa batter).
  • Heat a appam pan or wok,pour a ladle full of batter in the center of the pan,gently swirl the pan so that the batter coats the sides of the pan.
  • Let the remaining batter in the center(as shown in the picture),cook it covered in a medium flame,till the sides get crisp and the center gets cooked.Once it is done take out from the pan and serve it.
  • Serve it with coconut milk or kurma.


Enjoy.....................
  • Out of 2 cups brown rice one cup can be either substituted with idly rice or raw rice.
  • While pouring the batter in the aappam pan,the pan should be hot,after swirling keep it covered in a medium flame. 
  • It is very important to soak so  atleast 6-7 hours or overnight as brown rice takes long time to soak.
  • As this aappam is made of brown rice it won't look as white color as the regular aappams.
Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more