#ThinaiAppam [Kerala Style ] #FoxtailAppam [ Kerala Style ] : #Thinai is known as #FoxtailMillet in English. It is gluten free and non acidic forming food just like any other millet. It is rich in protein, iron and other minerals. Thinai is sweeter in taste compared to all other millet.
A few days back tried Thinai Neer Dosai and the taste was too good. That experiment gave me courage and enthusiasm to try Appam of Kerala style with Thinai.
Crispy tasty appam and also soft appams can be made using Thinai - Foxtail millet.
Now over to the recipe.
Approximately 15 - 20 appams can be prepared.
Oil to make Appam
If you don't have an appa chatty [ appam making pan ] then appam can be made on a dosai tawa.
Grease the tawa and spread batter over the tawa after tawa becomes hot.
Sprinkle oil over and along the edge of the appam.
Close with a lid.
Transfer on to a plate once its done.
Crispy thinai appam can be relished as it is. I like the taste!!
Thinai appam can be enjoyed with sambar or any chutney of your choice.
You might like to try
For other Thiani [ Foxtail millet ] Recipes
Thinai [ Foxtail millet ] Recipes
For other millet recipes
Millet Special
A few days back tried Thinai Neer Dosai and the taste was too good. That experiment gave me courage and enthusiasm to try Appam of Kerala style with Thinai.
Crispy tasty appam and also soft appams can be made using Thinai - Foxtail millet.
Now over to the recipe.
Approximately 15 - 20 appams can be prepared.
| Ingredients : | |
|---|---|
| 1 1/2 cup | Thinai [ Foxtail Millet ] |
| 1/2 cup | Coconut scrapings |
| 1 Tsp | Salt |
| 1 1/2 Tsp | Sugar |
Method :
Take thinai [ foxtail millet ] in a vessel and wash two or three times.
Add enough water and soak for 2 hours.
After 2 hours wash the grinder.
Put soaked thinai and coconut scrapings into the grinder.
Grind into a smooth batter adding required amount of water.
The batter should be watery to get thin appam.
Add salt & sugar and mix well.
Keep the batter in a warm place for 6 to 8 hours or overnight to ferment.
After fermentation the batter is ready to make appam.
Heat an appa chatty [ appam making pan ] on a stove over medium head.
Grease the appa chatty with oil.
Pour a big ladle full of batter at the centre.
With the help of a dry cloth lift the appa chatty from the stove and hold in your hands.
Now rotate it to spread the batter over the appa chatty.
Keep on the stove and apply little oil.
Close with a lid and cook until the edge becomes crispy and golden color.
The appam doesn't have to be flipped to cook other side.
With the help of a knife edge or spoon loosen the rim of the appam.
Transfer the pan shaped appam into a plate.
Again grease the appa chatty and make next appam.
If you want crispy appam wait till the appam turns golden all over.
If you want soft appam remove as soon as the rim of the dosai turns golden color.
To make it more nutritious add fenugreek leaf [ or any other green leaf ] after spreading the batter and before closing the appa chatty with the lid.
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If you don't have an appa chatty [ appam making pan ] then appam can be made on a dosai tawa.
Grease the tawa and spread batter over the tawa after tawa becomes hot.
Sprinkle oil over and along the edge of the appam.
Close with a lid.
Transfer on to a plate once its done.
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Thinai appam can be enjoyed with sambar or any chutney of your choice.
You might like to try
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For other Thiani [ Foxtail millet ] Recipes
Thinai [ Foxtail millet ] Recipes
For other millet recipes
Millet Special
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