Posts Tagged ‘Appo’


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.



skinned(black) urid dal-1/2cup,

boiled rice-1cup,

raw rice-1/2cup,



salt to taste,

oil for frying the appams.


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.

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Ingredients :
idli batter-4cups,
green chillies(to be chopped)-4nos and
ginger-a small piece(to be de-skinned and nicely chopped).
Add the chopped chillies and ginger to the batter and mix well.
Use an appam  pan to prepare the appams.
Heat the pan on a medium flame, splash a little oil in all the moulds of the pan  and then fill the moulds with the batter to only 3/4 capacity. Cook the appams on a low flame.
Once the top is cooked ( it can be checked with a sharp knife), turn it upside down with the help of a  flat spoon or knife and cook it again till it is fully done.
Can be served with any type of chutney/spicy dish/pickle.
Note: Seasoning with mustard seeds and finely chopped curry leaves in oil can be added to the battter to add more taste and flavour.

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Appo Tawa and Lid

Godda Appo


Godda appo is a sweet snack.  Its shape, sweetness and softness makes it the  favourite  of young ones. (In Malayalam it is called  unniyappam and  is deep fried in ghee.). This is prepared usually as an evening snack and also forms a neivedya item during some special poojas.   

Connoisseurs  say that to get the best taste,  you should keep it overnight after cooking before you eat.This is true for all jaggery based  preparations.   

It is also relished with equal fetish by elders and old people.  

Raw rice-1cup
coconut scrapings-1/2cup
salt- a pinch
cardamom  powder-1/2tsp
coconut scrapings-1tbsp, (or coconut cut into small pieces)
wheat rawa-1tbsp
thin  rice  flakes-1tbsp(Phovu) and
ghee -required quantity.   

Method: Soak rice for 4 hrs. Grind  rice with coconut(1/2 cup), rawa and phovu. Add salt and jaggery  and mix  well. Add cardamom powder and the coconut scrapings(1tbsp) and make the batter to a pouring  consistency. Heat the Appo tawa , smear ghee in each hemi-spherical depressions and pour the batter in each depressions. Add little ghee on the top  while cooking. Cover with a lid. After one side is cooked, turn the appos  upside down and fry for another 2 -3 mints.

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