KALLYA APPO(SKINNED URAD DAL APPAM)
This is a snack made with skinned urad dal(dal with chilka) instead of the usual white(de-skinned) dal. Besides being fibrous, it is also nutritious. The batter is slightly dark in colour because of the dal skin. It tastes very good.
Ingredients:
skinned(black) urid dal-1/2cup,
boiled rice-1cup,
raw rice-1/2cup,
jeera-1tsp(crushed),
pepper-1tsp(crushed),
salt to taste,
oil for frying the appams.
Method:
Soak the dal and rice for 5 hrs separately.
Both the rice varieties can be combined together for soaking.
Grind the dal to a smooth texture as is being ground for dosa.
Grind rice to a coarser texture.
Add salt, pepper and jeera and mix well.
Ferment the batter for 6 hrs.
Heat appam pan(pan with appam depressions), put little oil in all depressions and pour the batter to 3/4 level in each depression.
Keep the flame on medium.
When one side is done, turn to the other side in the hollow itself, by using a pointed needle, similar to the knitting needle.
When done, remove the appams.
Repeat the process till the batter is exhausted.
Can be served with sambar, chutney or any other hot and spicy curries.
Prabhakka, I made this appo. It came out wonderful. We also made idlis with this batter and I must say they are the fluffiest and softest I have ever made. It literally was melting in the mouth type idlis! Thanks for a wonderful recipe!
Dear Kukky,
I am really thrilled to know that you have tried and enjoyed it thoroughly. I am also happy that it has come out really well. Thanks for your beautiful comments.
Balu(My Husband) Last week bought this dal. I thought what i will do with this. Thanks that you put in a recipe for that too…. Gr8.
Hi, Chandra,
It is really very interesting. Good that my blog helped you to use the dal, which your husband inadvertently bought.
for sure.. haven’t tried yet…bcoz of Diwali and festivals(Tripunithura temple, which is near to my own house)…have to wait for
another week….some holidays i must get…..will let you know how it came.
Hi Prabha Mayi – My mom made this appo the other day. It was very soft and tasty. She decided to make your Thiksani Humman to eat along with it instead of chutney. Tasted fantastic. Thanks for the recipe.