Prep
20 mins
Cook
20 mins
Serves
4
Vegetarian
Yes
Ingredients
- •1½ cup Broken wheat (fine dalia), raw (150gms)
- •½ cup Cooked Rice
- •¼ cup Moong dal (Yellow)(soaked)
- •1 cup Beetroot grated
- •2 tsp Methi Seeds (Fenugreek Seeds)
- •½ cup Fresh coconut, grated
- •2 tsp Garden cress seeds
- •1 tbsp Sugar
- •1 tbsp Oil
- •Salt- to taste
Method
- 1Soak the fine dalia and moong dal, as well as the fenugreek seeds, for at least 3 to 4 hours in water.
- 2After the dalia and moong dal have been soaked, grind them with the grated coconut, garden cress seeds, and cooked rice. To make a thick and smooth batter, use very little water.
- 3Allow the appam rice batter to ferment for about 6 hours in a warm area, adding salt and sugar to taste. The fenugreek in the batter will aid in the batter's gentle fermentation. The appam batter is now ready to use after 6 hours.
- 4When you're ready to make the appams, whisk in the grated beets and set alone for 5 minutes in the batter.
- 5Heat the Appachetty or Appam pan over medium-high heat. To distribute the batter, pour a ladle of batter into the Appachetty and swirl the pan in a circular motion.
- 6The batter will be thick in the middle and thin out on the edges. Cover the pan with a lid for 2 minutes, or until the sides are crisped and golden brown and the centre is steamed and done
Chef's Notes
Dalia and Beetroots are a good source of fiber, which is helpful for digestive health as well as lowering the risk of a variety of chronic diseases
Garden cress contains a high level of essential fats, making it an excellent memory booster.