Recipe

Appam with Thengai Paal – Tamil Breakfast

Appam with Thengai Paal – Tamil Breakfast

Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine South Indian
Servings 3

Ingredients
  

For the appam:

  • 1 cup raw rice
  • 1 cup boiled rice
  • 1/4 cup urad dhal
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • 1/2 tsp sugar
  • A pinch of baking soda
  • 1/2 cup cooked Indian rice

For the coconut milk:

  • Use store bought Thailand’s coconut milk or make fresh ones at home
  • 1/2 cup coconut palm sugar
  • 1/2 tsp cardamom powder

Instructions
 

Appam Batter:

  • Soak the raw rice, urad dhal and fenugreek seeds in water for 4-6 hrs.Drain the water and first grind the urad dhal and fenugree to a fine paste. Remove and keep aside.
  • Then grind the soaked rice with the required amount of water to a thick paste along with cooked rice.
  • They should have a dosa-batter/pancake-batter like consistency. Mix in 1 tsp salt and let it ferment at room temperature overnight or leave it in the oven overnight.
  • The next day add a pinch of baking soda and 1/2 tsp sugar.
  • Heat a small appam kadai/non-stick kadai. Coat them with few drizzles of coconut oil the previois night itself. Spoon in 1 tbs of appam batter in the middle of the kadai and gently swirl the pan around to form a thin lacy layer over the sides. A thick layer will be formed at the centre. Drizzle drops of coconut oil along the sides.Cover with a lid and cook for about 2-3min. The edges will get released by itself along the sides. Remove and serve.

For the coconut milk:

  • Grind the coconut shaving to a fine paste.
  • Using the hands, squeeze out the water and keep aside. If necessary add little more water and grind them in the blender again.
  • Repeat the same by squeezing out the water. Add coconut palm sugar to taste and finally add the cardamom powder.

Notes

Note: The sweetened coconut milk should not be too watery, so accordingly add the water when you grind them for the second time.
Keyword Appam with Thengai Paal, Tamil Breakfast

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