7 Dec 2014

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.

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