Tuesday, October 20, 2015

Posted by Mala at 2:30:00 AM 1 comment
                                                    NAVARATHRI - DAY 8  (She is called Tripurasundari)
Barnyard Millet, which, in Tamil, is called Kuthiraivali, has amazing health benefits. Nowadays, people have started replacing white rice with these millets. They help us to retain good physical fitness, reduce diabetes, an excellent anti oxidant, have lot of iron, hence prevent anaemia, rich in dietary fibre and prevent constipation.
Normally we make Vella appam with rice...I have replaced rice with this superb Barnyard Millet. The appams (which resemble muffins)  were so soft, porous, tasty and spongy.........and, most important of all, super-healthy!


Ingredients
Kuthiraivali/ Branyard millet - 1/2 cup, washed and soaked in hot water for 2 hours
Ripe yellow banana, small - 1
Jaggery - 1/2 cup, heaped
Sugar - 4 tsps
Grated coconut - 1/4 cup
Wheat flour - 2 tbsps
Maida - 2 tbsps
Ghee - 1 tsp
Baking powder - 1/8 tsp
Cardamom powder - 1/4 tsp

Cooking oil  + 2 tsps ghee, to cook the appams

Recipe Cuisine: South Indian; Category: Sweet
Prep time: 10 mts; Cooking time: Roughly 15 mts

Yields 21 appams

Kuthirivali soaked in hot water for 2 hours, after washing nicely

Other ingredients---wheat, maida, grated coconut, baking powder, 1 tsp ghee kept ready in another pan


Jaggery set to melt with 1/4 cup water, then switch off.


First grind Kuthiraivali in the small blender, when it becomes smooth, add bananas too, cut into small pieces, and blend


The batter of kuthiraivali with banana


Add this batter to the other pan, in which we have kept all ingredients ready


Allow the jaggery to cool down, and pour that too.


All mixed into a fine batter. Set aside for 1 hour. Then if the batter is too thick, add some hot water, to bring it to the consistency of dosa batter.


Heat oil - 2 tsps ghee  in the muffin pan. When the oil becomes hot, reduce heat, simmer to the lowest and fill the pan, less than half.

Immediately, it will rise up and tend to turn on sides. Cook well on low heat, when the bottom side becomes golden,...


flip them over.


Then gently take them with the sharp Appam prick.



Drain on kitchen napkins. I have kept the back side to show how many holes are there and how well cooked they are!


A halved appam to show the spongy texture inside.


This is certainly a healthy variation of Rice Appams.




1 comments:

  1. This varity of appam with unusual grain is interesting. The method given are easy to follow and the end product looks deep golden, puffy porous appams . Yum!

    ReplyDelete