AAPPAM[with boiled rice]

Ingredients needed:
Boiled rice‐ ½ kilo
black gram‐one handful,
fenugreek seeds‐1sp
thich fresh curd‐ ½ cup
one day old cooked rice‐1 handful
enough salt to taste
Method:
soak the rice and the black gram with the f.seeds seperately for 8 to 12 hours.
Grind the black gram first and when the batter is soft enough add the cooked
rice and the curd and grind it very smoothly.
Then grind the boiled rice seperately to a fine consistency.
Mix both batter very well and let it ferment for the whole night.
In the morning you can make fresh aappams.In the Thanjavur side the
accompaniment will be vellappaagu and thick coconut milk.At the serving time
we can pour first vellappaagu over the hot aappam and then pour coconut milk
occording to our taste.Some people enjoy the aappams with mutton stew or
vegetable thengaipaal korma.
I. THENGAI PAAL KORMA.
Ingredients needed:
potato‐¼ kilo[boil and cut into medium pieces]
frozen peas‐1 cup
bg onions‐2
tomato‐1[crushed into pulp]
ginger paste‐1sp
garlic flakes‐10
corander leaves‐½ cup
cardamom‐2
cinnamon‐2 pieces
aniseed‐1sp
cloves‐2
kuskus‐1sp
coconut ‐1
lemon juice‐1sp
coriander powder‐1sp
ghee‐2sp
oil‐2sp
enough salt to taste
METHOD:
Shredd the coconut and divide into two portions. Extract a cup of thick
milk from one portion. with another portion add the
cardamom,cinnamon,cloves,aniseed,c.powder and the kuskus and grind
it to a thin paste. Then add two cups of warm water in it and extract the
milk from it.
Pour the ghee and the oil in a heated kadai . Add the onion,garlic
flakes,corainder leaves and the tomato. Cook them until the oil comes
on the top. Then add the thin coconut milk , enough salt and the
vegetables and cook for some minutes. When the vegetables are cooked
well in the korma, add the thick milk, and cook for a minute. after
taking out the kadai from the fire add the lemon juice and mix well.
ACCOMPANIMENTS FOR THE AAPPAM:
II.MASALA KOZHI KUZAMBU.
Ingredients:
onions‐2[thinly sliced]
tomatoes‐1 cup[nicely cut]
chicken‐1kilo[cleaned,washed and cut into very small pieces]
coriander powder‐2sps
chilli powder‐2sps
ginger paste‐1tbsp
garlic paste‐1tbsp
Masala‐I[grind 4tbsp shredded coconut,aniseed 1sp,and 1 onion with a
little water to a thick paste]
Masala‐2[grind 2 bay leaves,1½sp kuskus and 1sp aniseed to a fine powder]
For tampering:
onion‐1[cut into very small pieces],1sp aniseed powder,curry leaves‐ a
handful,coriander leaves‐a handful, 2tbsps oil.
turmeric powder‐1sp
enough salt to taste
oil‐3 or 4 tbsps
Method:Heat a kadai with the oil. Add the onion and the tomatoes. When
the are well cooked and the oil comes on the top, add all the powders
including the masalaII.Fry them for a few minutes under medium fire.
Then add the ginger and garlic pastes. After a few minutes add the
masdala‐I,enough salt,the chicken pieces and 2 cups of water and mix
well.More water can be added according to the concictency of the
kuzambu. Cover the lid and cook until the chicken pieces are well cooked
and nice aroma floats on the air.The kuzambu must not be very thick. Now
heat a small kadai and pour the oil. Fry the onions to a brown colour, then
add the aniseed powder and mix well.Then add the curry leaves and the
coriander leaves and fry for a minute. Now pour it over the kuzambu and
mix well. Keep the kuzambu for a few minutes on a very slow fire and
then take it off from the fire. serve the chicken kuzambu with hot
aappams!
ACCOMPANIMENTS FOR AAPPAMS:
III.VADAI CURRY
[This is a famous side dish for Aappams in the Madras side]
Ingredients:
Onions‐3[nicely sliced]
Tomatoes‐½ kilo [crushed]
Garlic flakes‐12
Garlic paste‐1sp
Ginger paste‐1sp
Turmeric powder‐1sp
Enough salt to taste
Shredded coconut‐1 cup
Cardamom‐1
Clove‐1
Oil‐3 or 4 tbsps
FOR VADAI:
Bengal gram‐½ cup
Thur dal‐½ cup
Red chillies‐2
Green chillies‐2
Aniseed‐½ sp
Sliced onion‐1 cup
Coriander leaves and curry leaves‐¼ cup
METHOD:
Soak the dhals for an hour and grind coarsely with the chillies, enough salt
and the aniseeds. Do not add much water. The batter should be thick.
Mix the onions, curry leaves and the coriander leaves with the batter.
Pour the batter in an oil coated idli plate and steam them for 15 minutes.
Let it cool for some time and then cut it into small, even pieces.
Grind the coconut with the cardamom, clove and 2 cups of water, and
then extract the milk from it.
In a hot pan, pour the oil. When it is heated, add the onions, ginger and
garlic pastes, garlic flakes and the tomatoes.
When they are cooked and the oil floats on the surface, add the coconut
milk, turmeric powder, enough salt and 3 cups of water.
When the gravy is thickened slightly, add the vadai pieces and cook for
some more minutes.
AAPPAM‐II[with boiled rice and raw rice]
[this is famous in the Erode side]
ingredients needed:
Raw rice‐1 cup
Boiled rice‐1 cup,
fenugreek seeds‐1sp,
black gram‐2sps
coconut‐1[shredded]
Method:
Soak the raw rice, boiled rice, fenugreek seeds and the black grams for 6
to 8 hours. Then grind them smoothly with the coconut. Let the batter
ferment in the night. You can make fresh aappams in the morning.
AAPPAM WITH RAW RICE:
TYPE‐1.
Soak 1 cup raw rice for one hour. boil 1tbsp rice rawa with one cup of
water until it is cooked well and lessoned to ½ cup. Let it cool. Grind the
rice with one handful shredded coconut, salt and the rawa paste
thickly.Sprinke 1sp sugar,and 1sp yeast in ½ cup of warmwater, mix well
and pour it over the batter. Dont mix the batter. Let it ferment for the
whole night. In the morning mix well and make aappams.
AAPPAM‐2.
Soak ½ kg raw rice for one hour and grind it very thickly.Mix ½ cup thick
coconut milk with it. In ½ cup of warm water mix ½ sp yeast with 2 sp
sugar and let it come on the top. Boil ½ cup semolina with 2 cups of water
on slow fire until it is lessoned to 1cup and let it cool. Add all these to the
batter with enough salt and mix well. Let it ferment for the whole night.
In the morning add ¼sp soda‐bi‐carbonate and an egg which is well
beaten. Mix well and after half an hour make aappams.
IDLI:
This is definitely the tastiest tiffin in Tamilnadu even though its
ingredients are very simple. Making soft idlies is an art. There are many
popular varieties in idlies‐kanjipuram idli, rawa idli, kudalai idli, venthaya
idli, suraikkai idli etc., . Ingredients:
Boiled rice‐4 cups
Raw rice‐1 cup
Black gram‐1 cup
Fenugreek seeds‐1 to 1 ½ sp
Enough salt.
Method:
Soak the boiled rice and the raw rice together for 7 to 8 hours.
Soak the black gram separately with fenugreek seeds.
Grind the black gram first, till the batter is very soft and frothy.
If you use a grinder, water should be added in the intervals little by little.
The black gram will absorb the water and will be very frothy.
Split black gram as well as whole black gram [urundai ulundhu] is used
generally for this. But the idlies will be very spongy and soft if you use the
black gram with the skin. It is a little difficult and time consuming‐but the
result will be the best one. Only after soaking this kind of black gram for
hours its outer skin will come out. But this kind of black gram must be
fresh. Whole white black grams also yield very soft idlis.
Then grind the rice very finely. Mix both batters well with enough salt by
using your hand. The batter should not be either very thick or very
watery. Water should not be added the next day. Then the idlies will not
be very soft. The batter should be kept in a large container so that there
is enough space for the batter to rise. Allow the batter to ferment for at
least 8 hours. In the morning, mix well the batter, pour in greased idli
plates and steam for 12 minutes.
KANJIPURAM IDLI:
Ingredients needed:
Par boiled rice‐1 cup,
Raw rice‐1 cup,
Black gram‐1 cup,
Curd‐½ cup,
Ghee‐2tbsp
Cumin seeds‐1sp
Peppercorns‐1sp
Curry leaves‐2 springs
Salt to taste
Method:
Soak the rice varieties and the black gram together in enough water for 6
to 8 hours and then grind them coarsely.
Add all the remaining ingredients with enough salt and mix well.
Let it stand for 3 hours.
Then pour the batter in greased idli plates and steam the idlis for 20
minutes.
RAWA IDLI:
Ingredients needed:
Semolina‐ 1cup
Ghee‐3tbsp,
Water‐½ cup,
Thick fresh curd‐½ cup,
Green chillies‐2(Finely chopped),
A few curry leaves
Chopped coriander leaves‐1tbsp,
Soda‐bi‐carbonate‐¼sp,
Shredded coconut‐½ cup,
Capsicum‐¼ cup (finely sliced),
Salt to taste
Method:
Fry the semolina[rawa] in the ghee on moderate fire for a few minutes. No
need to fry the rawa into light brown colour. When cold, add all the
ingredients with salt. Mix well. Keep the batter covered for ½ hour. Then
you can make the idlies as usual. These idlies will be very soft.
KUDALAI IDLI:
Ingredients needed:
Green gram‐1 cup
Par‐boiled rice‐1 cup
Black gram‐1 cup
Cashew nuts‐2tbsp
Coarsely broken pepper powder‐1sp
Cumin seeds‐1sp
Crushed ginger‐1sp
Chopped green chillies‐1sp
Shredded coconut‐½ cup
Bengal gram‐1tbsp
Ghee‐2tbsp
Salt to taste
Method:
Soak the green gram, par boiled rice, and the black gram together for 6 to
8 hours. Then grind them very thickly.
Add enough salt and mix well.
Let it ferment overnight.
In the morning, fry the cashew nuts, pepper powder, cummin seeds,
crushed ginger, green chillies, shredded coconut and Bengal gram in the
ghee and pour the tempering on the batter.
Mix well and make idlies as usual.
SAGO[JAVVARISI] IDLI:
Ingredients needed:
Sago‐1 cup
Thick buttermilk‐1 cup
Semolina‐1 cup
Baking powder‐1sp
Shredded carrot‐½ cup
Shredded cococnut‐½ cup
Chopped Ginger‐1sp
Green chillies‐3
Salt to taste
Method:
Soak the sago in water for 4 hours.
Then drain the water completely.
Add the thick buttermilk, semolina, baking powder, shredded carrot, and
salt to the sago and mix well.
Grind the coconut with ginger and green chillies to a fine paste.
Add this to the javvarisi mixture and mix well.
Steam idlies as usual.
SURAIKKAI IDLI:
Ingredients:
Rice flakes (Aval)‐2 handfuls
Green chillies‐2
Cumin seeds‐1sp
Shredded coconut‐1½ cups
Rice rawa‐1½ cups
Shredded suraikkai[bottle gourd]‐4 cups
Pepper powder‐1sp
Chopped coriander leaves‐2tbsp
Salt to taste
Method:
Wash the aval[poha] and grind it with green chillies , cumin seeds and
coconut coarsely.
Dry roast the rice rawa for a few minutes on a slow fire and then allow it
to cool. Mix all these with the shredded suraikkai[bottle gourd], pepper
powder, salt and coriander leaves.
Keep this batter covered for three hours and then steam idlies as usual.
Venthaya idli:
Ingredients needed:
Par‐boiled rice‐4 cups
Fenugreek seeds‐3 tbsp
One day old idli batter‐½ cup
Salt to tatse
Method:
Soak the par boiled rice and the fenugreek seeds together for 6 to 8 hours
and then grinds them to a fine batter.
Add the idli batter to this and mix well with enough salt.
Let it ferment for the whole night and staem idlies as usual in the
morning.
ULUNTHU DOSAI:
Ingredients:
Par‐boiled rice‐1 cup
Raw rice‐1 cup
Black gram‐¾ cup
Method:
Soak the boiled rice, raw rice, and the black gram separately.
Grind the black gram smoothly and thengrind the rice varieties to a fine
batter.
Mix both batters with enough salt and let it ferment for 10 to 12 hours.
KOVIL THOSAI:
Ingredients:
Raw rice‐200gms
Black gram‐200gms
Par‐boiled rice‐200gms
Pepeprcrons‐1sp
Chopped ginger‐1sp
Red chillies‐5
Salt to taste
Method:
Soak the raw rice for 1 hour and then drain it in a colander.
Dry grind it to a find powder.
Sieve the flour twice.
Soak the black grams and the boiled rice together for 6 hours.
Grind them to a smooth batter with the peppercorns, ginger and red
chillies.
Mix the rice flour with this batter with enough salt and let it ferment for 8
hours. Make nice doasas.
GREENGRAM METHI DOSAI:
Ingredients:
Par boiled rice‐2 cups
Green gram‐¼ cup
Fenugreek seeds‐2sp
Salt to taste
Soak the boiled rice with the green gram and fenugreek seeds together for
6 to 8 hrs and then grind them to a fine batter.
Mix salt to the batter.
The batter should be thin enough to prepare thin dosas.
Let the batter ferment for 6 to 8 hrs and then make nice dosas.
RAWA DOSA:
Ingredients:
Nice semolina‐½ cup
Plain flour‐½ cup
Rice flour‐¼ cup
Gram flour‐1tbsp
Fresh curd‐1 tbsp
Cumin seeds‐1sp
Asafetida powder‐½sp
Chopped green chillies‐1sp
Chopped ginger‐½sp
Salt to taste
Method:
Mix the semolina, plain flour, rice flour and gram flour in a bowl.
Add the curd, cumin seeds, asafetida powder, chopped green chillies,
chopped ginger, and enough salt to the bowl.
Now add enough water to make a thin batter.
Keep it covered for ½ hour and make nice rawa dosas.
KAL DOSAI:
Ingredients:
Raw rice‐400gms
Black grams‐100gms
Salt totaste
Method:
Soak the raw rice and the black gram separately.
Drain the water in the rice and then powder it and sieve it twice.
Grind the black gram with water very smoothly.
Mix both with enough salt and keep it covered for 4 to 5 hours and then
make thin dosas out of it.