Spicy Appo/ Black gram and Rice Appo Recipe

Though the batter for Idli, Uthappa, Appo or Dosa contains the same ingredients of Urad Dal/Black gram Dal and Rice, the taste varies because of the consistency. The Rice is ground fine for a Dosa, it is semi coarse for an Appo, and coarse for Idli and Uthappa. Most people make a big batch of Urad and Rice batter by grinding it to a fine consistency and use it to make Idli, Dosa Appo or Uthappa, but I personally prefer making a small batch of the right consistency.

Ingredients:

  • 250 gms Urad Dal
  • 500 gms Rice
  • Salt
  • 16 Green chillies
  • 2 inch piece of ginger
  • A kidney Bean sized piece of Hing /asafoetida
  • 5 sprigs Curry leaves.

Method :

Wash and soak the Urad Dal and Rice separately. Grind the Urad dal to a smooth batter in the wet grinder non stop for half an hour adding water at regular intervals. Remove. Grind the rice to a semolina like consistency. Tip it into the Urad batter. Add salt, mix well and ferment for 10 hours. Make a coarse paste of the green chillies, hing and ginger. Chop curry leaves fine. Drop them into the batter and mix thoroughly. Heat the Appam pan. Pour a little oil into each mould. Pour a ladle ful of batter and roast to a golden brown. Flip and roast on the other side too. Remove. Serve hot with chutney of your choice. The Recipe for chutney can be found under the Catagory ‘Chutneys ‘ of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad and Semolina Uthappa Recipe

A healthier version to the traditional Urad Dal/ Black gram dal and Rice Uthappa is the one made of Urad and Semolina / Rava. Needs no fermentation and can be enjoyed with a Chutney or Sambhar or both! Have already posted the Idli and the Appo that one can make with the same batter. You can find it under the catagory of ‘Breakfast Eats’ of this website. Recipe Link to the chutney is posted below.

Ingredients :

  • 250 gms urad dal
  • 500 gms Rava
  • 16 Green chillies
  • 1 carrot
  • 4 onions
  • Coriander leaves
  • 2 inch piece of ginger
  • Kidney bean sized piece of Hing/asafoetida
  • 10 sprigs curry leaves
  • Salt
  • Oil or Ghee/clarified butter to roast the Uthappa

Method :
Wash and soak the Urad dal for four hours. Grind it in the wet grinder non stop for half an hour adding a little water at a time to a smooth batter of dropping consistency. Tip the Rava into a bowl. Add two glasses of water to it and mix it thoroughly. Drop it into the ground batter. Grind the green chillies, hing and ginger to a coarse paste. Add it to the Urad Rava batter along with the finely chopped curry leaves and salt. Mix thoroughly. Chop the onions and coriander leaves fine. Grate the carrot. Keep all the three aside. Heat a griddle / tava. Pour a ladleful of batter on it and spread it to a six inch diameter thick circle. Top it with the chopped onion, carrot and coriander leaves. Drizzle with Ghee or oil. Cover and cook till the underside is roasted. Flip. Roast till done. Remove and cut into pieces if required or serve as is along with Chutney.

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Semolina and Split Black Gram Idli Recipe

This is a healthier version of the Idli as it is sans rice. Urad Dal/ split Black Gram Dal is fermented and Semolina is added to it instead of the usual rice rava. A good option for diabetics and also those who are watching their carb intake. I have served it today with Sambhar and Molgapudi, recipe links to which are given below.

Ingredients :

  • 250 gms Urad Dal
  • 500 gms Semolina /Rava
  • Salt

Method :

Wash and soak the Urad dal for four hours. Grind it to a smooth batter adding a little water at a time in the wet grinder for half an hour. The batter should be of dropping consistency. Add salt and allow to ferment overnight or about 10 hours. Tie the Rava in a thin cloth and steam it for about 15 minutes. Remove from steamer and keep aside. Allow to cool thoroughly. The next morning, tip the Rava into a bowl, crumble it with your fingers and add 500 ml of water to it. Mix it thoroughly, ensuring that there are no lumps. Drop this into the fermented Urad batter and mix thoroughly. Set aside for five minutes. Grease the Idli moulds with oil. Pour the batter into it and place it in the steamer which has been kept boiling. Steam for ten minutes. A knife inserted in the Idli should come out clean. Allow to cool a bit before u moulding. Serve with Sambhar, Chutney or Molgapudi.

Note : For those using the blender, the proportion of urad to rava is not 1:2 as when grinding in the wet grinder. It is 1:1.

Mixed Vegetable Sambar Recipe

Molgapudi/Dry Chutney powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad and Rava/ Black gram and Semolina Idli Recipe

The same batter which was used for making Urad and Rava Appo can be used to make Idli. As Idli is steamed, it is easy to digest and the only oil that is used is what is used to grease the Idli moulds. It is served with Chutney and Sambhar or either of the two. Recipe Link to both the Chutney and the Sambhar are given below.

Ingredients :

  • 250 gms Urad Dal
  • 500 gms Rava
  • 16 green chillies
  • 2 inch piece of ginger
  • Kidney bean sized piece of Hing /asafoetida
  • 10 sprigs curry leaves
  • Salt
  • Oil to grease the Idli moulds.

Method :

Wash and soak the Urad Dal for four hours. Grind it in the wet grinder non stop for half an hour adding a little water at a time to a smooth batter of dropping consistency. Tip the Rava into a bowl. Add two glasses of water to it and mix it thoroughly. Drop it into the ground batter. Grind the green chillies, ginger and Hing to a coarse paste. Add it to the Urad Rava batter along with finely chopped curry leaves and salt. Mix thoroughly. Grease the Idli moulds with oil. Place them in a steamer which has been kept boiling. Steam for ten minutes. A knife inserted in the Idli should come out clean. That shows that the Idlis are done. Remove from steamer and allow to cool for five minutes. Unmould them. Serve with Chutney and Sambhar.

Mixed Vegetable Sambar Recipe

Coconut Chutney Recipe – 1

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad and Rava Appo/Black gram and Semolina Appo Recipe

Urad and Rava ‘Appo’ as it is called is the batter of these two ingredients to which spices of choice are added and then roasted in a pan called ‘Appam chetti’ which is specially meant to roast them. Recipe Link to the Chutney and Sambhar given below.

Ingredients :

  • 250 gms Urad Dal
  • 500 gms Rava
  • 16 green chillies
  • 2 inch piece of ginger
  • Kidney bean size piece of Hing/ asafoetida
  • 10 sprigs of curry leaves
  • Salt

Method :

Wash and soak the urad dal for four hours. Grind it in the wet grinder non stop for half an hour adding a little water at a time to a smooth batter which is of dropping consistency. Remove into a vessel. Tip the Rava into a bowl. Pour two glasses of water into it and mix it. Add it to the ground batter. Make a coarse paste of green chillies, ginger and Hing. Drop it into the batter. Chop the curry leaves fine and add them to the batter along with salt. Mix well. Heat the Appam pan. Pour a little oil into the troughs followed by the batter. Cover the pan and roast on a gentle flame till it leaves the sides of the pan. Flip and roast on the other side too. Remove, and serve with Chutney and Sambhar.

Coconut Chutney Recipe – 2

Carrot, Potato and Onion Sambhar Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Open Sandwich with Molgapudi Recipe

I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 onion
  • 1 tomato
  • 2 tbsps coriander leaves
  • 4 tbsps Molgapudi
  • Salt

Method :

Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.

Molgapudi/Dry Chutney powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Toasted Sandwich with Tomato Omelette Recipe

This is one of my favorite sandwiches. Bread buttered, toasted and stuffed with a tomato omelette. Served with tomato ketchup, it is simply divine! Recipe link to both the Tomato omelette and the All purpose Chutney is given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 tomato omelette
  • All purpose chutney
  • 2 cheese singles

Method :

Butter the slices of bread on both the sides. Toast it well on one side. Apply some All purpose chutney on the toasted side. Quarter the tomato omelette and place two of the quarters on it. Place a cheese single over it and cover it with another slice of bread, the toasted side facing the cheese. Toast the sandwich on both the sides till golden brown and crisp. Cut into triangles and serve with tomato ketchup.

Tomato Omelette Recipe

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Appo/Paddu/Black gram and Rice dumplings Recipe

One of the most popular of breakfasts in Southern India, Appo, Ponganalu, Paddu or Paniyaram as they are called are served with a variety of chutneys. Appo can be made using, Urad dal/Black gram and Rice or even with Semolina. You can add a variety of spices to make them flavourful or enjoy them without it. The recipe to a Masala Appo has already been posted under the catagory of Breakfast Eats of this website. For today its a simple one with a chutney to accompany it.

Ingredients :

  • 250 gms Urad dal/Black Gram Dal
  • 600 gms Rice
  • Salt.

Method :
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a semolina like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. The above proportion of urad and rice is if you are using the wet grinder to grind the urad dal. If using the mixer/blender the proportion is 250 gms of urad dal to 400 gms of rice. Mix the fermented batter thoroughly. Heat the Appam pan. Drizzle a little oil in the round moulds, followed by a ladleful of batter. Cover and roast. Flip. Drizzle with a little oil and roast till done. Serve with chutney of your choice.

Chutney :

  • 1/2 coconut grated
  • 7green chillies
  • 1/2 tsp tamarind paste
  • Pea sized piece of Hing/asafoetida
  • Salt
  • 1 tbsp oil
  • 1 tsp mustard
  • 3 sprigs curry leaves

Method :
Grind the coconut, green chillies, tamarind, hing and salt to a smooth paste. Adjust consistency by adding enough water to make a neither too thick nor runny chutney. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 3 sprigs curry leaves. Drop the seasoning into the chutney and mix well.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

String Hoppers /Idiappam/Shenvayi Recipe

String Hoppers or Idiappam are a favourite with the people in the South of India. Each region has its own unique method of making them, and the variety of rice used varies from region to region. It is enjoyed with Stew, Pickle, Chutney or any Curry of choice. Posting an Idiappam the Mangalorean way today.

Ingredients :

  • 1 kg Rice
  • 2 coconuts
  • Salt

Method :

Wash and soak the rice for four hours. Grate the coconut, taking care to see that you do not grate too close to the shell. The grated coconut should not have a tinge of brown to it. Grind the rice and the coconut to a smooth paste. Add enough water to make it to a thin runny batter. Add salt. Pour it into a pan. Place it on a slow flame, stirring constantly till it thickens and turns into a solid mass. This takes about 15-20minutes. Allow to cool. Pinch pieces of the dough and shape into balls. Steam these balls in a steamer for 15- 20 minutes. Gently place the steaming hot ball in the Idiappam mould and press it onto a plate. Place this on a semi wet cloth. Finish off with the remaining balls placing the pressed Idiappam one beside the other. Cover with another semi wet cloth to keep the Idiappam moist. Serve with Pickle and coconut oil, Stew or even with sweetened Coconut Milk.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.