Red Rice Appam | Sigappu Arisi Appam

Recipe : How To Make The Red Rice \ Sigappu Arisi Appam At Home -Breakfast Prep Time: 30 minutes + 3hours to soak + 8hours to ferment Cook time: 10 minutes to make 3 Appam Recipe Cuisine: Indian Recipe Category: Breakfast Yield: 20 to 25 numbers

Ingredients :

Sigappu Arisi - 1 cup Pulunggal Arisi \ Idly Arisi - 1 cup Ulundu \ Urad Dal - 1/4 cup Vendayam \ Fenugreek - 1 tbsp Salt to Taste.

Method :

Steps To Make The Appam Batter : Wash and soak the red rice and idly rice with enough water for 3hours. Similarly soak the urad dal and fenugreek separately. (shown in above image)

Using wet grinder, first grind the soaked urad dal and fenugreek with 1/2 cup (+ or -) of water for 10 to 15mins. (Image 1 and 2) Then add in the soaked red rice and idly rice, and grind into fine paste with a cup (+ or -) of water for 20 to 25mins. (Image 3 and 4) To ferment, transfer the ground batter into a large bowl and mix with required salt, then set the batter at the warm place for 8 to 10mins. (Image 5) After 8 hours of ferment, the batter will rise well and you can see the tiny bubbles. (Image 6)

If the batter is thick, add some water, mix well and ready to use. The appam batter is little watery than the idly \ dosa batter. (Image 7) Steps To Make The Appam : Heat and grease the appam kadhai with half a onion. Once heated, take off the kadhai from the heat (to avoid shrink), then pour a laddle full of batter in the kadhai, rotate into circular motion, so that the center remains thick and side becomes thin. (Image 8 and 9) Cover the lid and cook over medium flame, till the side turn light brown colour and crispy. (Image 10 and 11) Take out the appam and do the same for the remaining batter. (Image 12)

Serving Suggestion : Serve hot with the Fresh Coconut Milk.

Author: Kalai's Cooking Recipes