Friday, February 7, 2014

Vegetable Appam

             It has being quite a long time since my last post. It was an extremely busy couple of months, first moving to a new place and then a month long trip to India. Getting back to work after a good vacation is always tough. But I am excited to get back in my kitchen and do some cooking, and share them with you.
             Today I got a bit late returning back from work and ran out of groceries. So we had to think of something quick from limited available ingredients. And the first dish that came to my mind was Vegetable Appam. I learned it from my mother-in-law, she made it for us when we were home last month and we loved it a lot. This is ideally suited for breakfast/brunch but we can have it as a light and quick dinner too.

  • 1.5 cup Semolina
  • 1 cup plain Yogurt
  • 1/4 finely chopped Onions
  • 1/4 finely chopped vegetables (I used cabbage, bell peppers, green peas)
  • 3 finely chopped Green Chilies
  • 1/4 finely chopped Cilantro
  • A pinch of baking soda
  • Salt to taste
  • Oil
  • Take the semolina in a bowl and mix it with yogurt to make a thick batter. If it gets too thick, add some more yogurt. Mix it well and keep it aside for 15 minutes or so.
  • In the meantime, heat the appam pan on medium heat. The  appam pan is very similar to the Aebleskiver pan.
  • Now add the onions, vegetables, green chilies and cilantro and mix well.
  • Then add the salt and baking soda and mix it well. 
  • The batter should be of thick consistency, a little thicker than the pancake batter.
  • Once the pan is heated, put the batter in each mold of the pan until it is full.
  • Once the bottom side is done,about 2-3 minutes, flip the appams over carefully
  • Then let them cook on other side for 1-2 minutes until they are cooked and crispy.
  • Make the remaining appams in the same way.
  • Serve hot with chutney or you favorite sauce.

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