Appo for breakfast!....lentil pancake puffs.
Some time back we saw a commercial for a pancake puff pan! I now knew the 'continental' name for our favorite breakfast food! 'Appo'! 'Pancake puff' ! Hallelujah!
'Urad ( black gram) Appo' is a country cousin to the better know dessert version 'Goda (sweet) Appo'!
This lentil version is a favorite in our home.
Actually I can very easily put this down as 'the' most favorite breakfast option. E,R n G relish this with fresh coconut chutney!
Here's what went into making this batch:
2cups white rice
1 cup urad (black gram)
1/2 tsp methi ( fenugreek) seeds- optional
1 sprig curry leaves
3 green chillies
1/2 tsp asafoetida ( hing)
Salt to taste
Oil/pam for greasing.
How to make it:
Wash the rice and urad separately and let soak in separate bowls for atleast 4hrs. Add the fenugreek seeds into the bowl of urad.
Wet grind the soaked rice into a fine batter. Grind the urad and fenugreek with the chillies, curry leaves and asafoetida. Mix this with the rice batter to form a pancake batter like consistency. Add salt to taste.
Let this mix ferment overnight.
The next morning, heat the 'appe kaili' ( pancake puff pan) , grease and add the batter into the cups of the pan, one at a time, till almost full. Cover and cook for about 5 mins, until the bottom of the puffs are golden brown and the top puffs up. Now with a knife/ fork gently turn over each puff and cook uncovered till both sides are golden and crisp.
Serve hot with coconut chutney!
Will you try this in your kitchen?
Enjoy your food, the process and who you eat it with!
Until another culinary treat,
Bon appetite!
'Urad ( black gram) Appo' is a country cousin to the better know dessert version 'Goda (sweet) Appo'!
This lentil version is a favorite in our home.
Actually I can very easily put this down as 'the' most favorite breakfast option. E,R n G relish this with fresh coconut chutney!
Here's what went into making this batch:
2cups white rice
1 cup urad (black gram)
1/2 tsp methi ( fenugreek) seeds- optional
1 sprig curry leaves
3 green chillies
1/2 tsp asafoetida ( hing)
Salt to taste
Oil/pam for greasing.
How to make it:
Wash the rice and urad separately and let soak in separate bowls for atleast 4hrs. Add the fenugreek seeds into the bowl of urad.
Wet grind the soaked rice into a fine batter. Grind the urad and fenugreek with the chillies, curry leaves and asafoetida. Mix this with the rice batter to form a pancake batter like consistency. Add salt to taste.
Let this mix ferment overnight.
The next morning, heat the 'appe kaili' ( pancake puff pan) , grease and add the batter into the cups of the pan, one at a time, till almost full. Cover and cook for about 5 mins, until the bottom of the puffs are golden brown and the top puffs up. Now with a knife/ fork gently turn over each puff and cook uncovered till both sides are golden and crisp.
Serve hot with coconut chutney!
Will you try this in your kitchen?
Enjoy your food, the process and who you eat it with!
Until another culinary treat,
Bon appetite!
Leave me a comment, send me a photo of the food you cooked. Tell me a recipe! jotismail@gmail.com
Click here to see the list of spices and powders used in my kitchen!
Sous Chef is now on Facebook!
You can also read my non-culinary ramblings here at Musings.
Musings on Facebook.
Click here to see the list of spices and powders used in my kitchen!
Sous Chef is now on Facebook!
You can also read my non-culinary ramblings here at Musings.
Musings on Facebook.
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