SNC Challenge -7
Hi my dear SNC group !!!Am so happy to complete the 7th challenge ...As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate
An update on whats going on till now in SNC challenge:
Challenge 1- October month's challenge
North team Host shruti dhingra from " shruti's rasoi"- Bhel puri
South team Host divya from "Divya's culinary journey "- Mysore pak
Challenge 2- November month's challenge
North team host Pallavi from "cook -eat- burrp" - Gulab jamun
South team host Yashodha from "yashodha's kitchen" - Adhirasam
Challenge 3- December month's challenge
North team Host Meena from " Random rambling " - Misal pav
South team Host Sherin from " Kuk's kitchen" - Medu vada
Challenge 4- Janurary month's challenge
North team Host " me " (Manjula bharath) from "Desi fiesta" - Rajasthani mini ghevar topped with kesar rabdi
South team Host Ramya from " Lemon Kurry" - Vada curry
Challenge 5 - February month's challenge
North team's host Sanoli from Sanoli's recipes- Green pea kachori with dum aloo
South teams's host Tamil from Tamil's kitchen- paal kozhukattai
Challenge 6 - March month's challenge
North team's host Kirti Choudhary Kardam from Flavour's from my kitchen- Chana Dal Halwa/Barfi
South team's host Sawsthi from Indian healthy recipes - Vegetable Hyderbadi Biryani click here
Challenge 7 - April Month's challenge
North team's host Hetal from Gjurati zaika- Khandvi click here
South team's host Shama from Easy2cookrecipes - Palm jaggery aapam click here
This time i was held up with lots of work so did n't get time at all so am very late this time :(. This months challange is hosted by shama of Easy2cook recipes When i first saw the recipe i felt its going to very delicious but didn't get proper time to try them. I was searching for the palm jaggery so that i can try the original recipe but didn't get them. After asking shama she gave so many tips to make these Sweet appams. I was planning to make the original recipe and use molasses and make them for variation from the beginning but as i didn't get palm jaggery i had to go with this recipe. This even tasted delicious and i loved them :)
Thanks to shama for this yummy recipe and i haven't tried appam before so this was a new experiment in my kitchen . Now lets Move on to the recipe for "Sweet Appam".
1 cup Parboiled rice / idli rice
1 cups raw rice (chawal)
1/2 cup cooked rice (chawal)
1/2 cup molasses (adjust to your taste buds)
2 tsp sugar
salt to taste
1/2 tsp yeast
Ghee or any other refined for greasing and cooking
- Wash and soak both the rice for 2 to 3 hours. Drain.
- Combine the soaked rice, cooked rice with little water and blend in a mixer till smooth.
- Add the sugar and yeast to the little lukewarm and mix well. Keep it aside for 5- 10 mins or till becomes frothy .
- Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 5-6 hours.
- Heat an appam kadhai or a deep non-stick tawa and grease it lightly with oil.
- Pour a ladle full of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on sides.
- Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.
- Repeat for the remaining batter to make more appams.
- Serve hot as is or with some banana slices .
- If you don't have a appa kadai then you either do it in a dosa tawa or a non-stick kadai( i used a non stick kadai)
- You can add 2 tsp urad dhal for making it more fluffy skiping the yeast.
- I added yeast so that it makes the batter ferment sooner.
- If you ferment the batter over nite you will have a fully appam ready to make. so its better to frement the batter.
- You can also use jaggery in this recipe by making a thick jaggery syrup and adding to the batter instead of molasses.
- Use a skewer to lift the sides of appam and then lift it with your hand.
Sending to @Tangyminds.
Sending Mj delights
Sending to virundhu unna vaanga