🇮🇳 Indian Vegetarian

Nool Appam

Name: Nool Appam
Prep time: 35 min
Cook time: 17 min
Total time: 52 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Grated Coconut; 3/4 cup, grated Jaggery; 1 tsp Green Cardamom

🇮🇳 Indian

Kerala string-hopper appam, jaggery-sweet and thread-fine. The batter does the work; the pan does the magic. Serve with coconut chutney and hot sambar.

Prep 35 min Cook 17 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Grated Coconut1 cup
Jaggery3/4 cup, grated
Green Cardamom1 tsp

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Stir the fermented batter gently; it should be thick but pourable. Add a splash of water only if needed.
3
Get the pan properly hot; the first attempt tells you everything about the temperature.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Cook till crisp-bottomed and blistedy, roll or stack, and carry to the table while the first one is still crackling.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Video: Healthy Ragi Idiyappam - Healthy Breakfast | No Maida, No Guilt! Try This Super Healthy Idiyappam · on YouTube