Appam is a type of dosa made with fermented rice batter and served with coconut milk, jaggery milk and stew. My grandma makes delicious appams and I just love it! Often she makes almost every Sunday and I would say that me and brother loved it with coconut milk made with jaggery. Appam was in my list for a long time and somehow I skipped. I never knew that I would be posting this Quinoa before our traditional appam! :-) Anyway, Quinoa is good for health which is a power protein grain hence it did not stop me to make it. Soon will be posting our traditional appam so stay tuned!!
INGREDIENTS:
Quinoa - 1 cup
Black urad dal - 3 tsp
Fenugreek seeds - 1 tsp
Salt - as needed
HOW TO MAKE:
Wash and soak Quinoa, black urad dal together for 4 to 5 hours. Soak fenugreek separately. Grind soaked ingredients along with fenugreek and make a smooth and fluffy batter by adding enough water. Add needed salt and keep overnight for fermentation.
Adjust water level to make a batter little watery and should be just pouring consistency. Heat a heavy bottomed kadai or appam kadai (available in store). Pour a ladle of batter in the center and hold kadai and make a thin edges by gently rotating the kadai. Spread the batter well but still you could able to see little batter in the middle. Do not worry about that. Appam is supposed to be soft in the middle.
Drizzle some oil and cook covered in a medium flame. Serve hot with coconut milk, chutney of your choice, stew or jaggery milk.
TIPS:
The batter should not be thick and it should be pouring consistency. If it is thick then it will not get spread in the kadai easily.
I did not add soda. Adding soda is absolutely your choice.
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