Thinai-Appam-Kerala-Style

#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.

Ingredients :
1 1/2 cup	Thinai [ Foxtail Millet ]
1/2 cup	Coconut scrapings
1 Tsp	Salt
1 1/2 Tsp	Sugar

Oil to make Appam

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.

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

Neer Dosai

Varagarisi Neer Dosai

Thinai Neer Dosai

Thinai murungai keerai urundai

Thinai Payasam

For other Thiani [ Foxtail millet ] Recipes

Thinai [ Foxtail millet ] Recipes


For other millet recipes

Millet Special

Appam Kerala Style 2

#Appam Kerala style 2 : One more way of doing appam in Kerala, India. 

This recipe is just a variation of neer dosai done in Karnataka, India.

Ingredients :

Raw rice                                 : 1 1/2 cup

Coconut scrap                         : 1/2 cup ( can add more )

Salt                                         :1 tsp

Sugar                                      : 1/2 tsp

Cooking soda                           : a pinch ( optional )

Oil to make appam

Method :

Soak rice after washing in a vessel for 2 hours.

Grind the soaked rice and coconut into a fine batter using a grinder ( or mixie ).

Add salt and sugar.

Take out the batter in a vessel. Keep aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.

Transfer this washed water into a separate vessel.

Now keep this vessel containing washed water on a stove over slow flame.

Keep stirring with a ladle.

Slowly it turns into porridge and becomes shiny.

Switch off the stove.

Allow it to come to room temperature.

Pour into the vessel containing batter.
Mix this porridge with the batter well.

Allow the batter to ferment for 6 to 8 hours.

Just before preparing appam add cooking soda.
Appam comes out soft even without cooking soda.

Keep appam kadai on stove over medium flame.

Smear oil over the surface of the kadai.

Spread appam batter evenly and close with lid.

Before closing with lid add few drops of oil along the edges.

When its done transfer to a serving plate.

Appam goes well with kadalai curry ( channa curry )

Also tastes good with any chutney or poondu milagai podi wet ( red garlic chutny )


or onion tomato chutney or garlic tomato chutney.




Other Appam recipes




For other Chutney varieties

Chutney


Ideas for breakfast/dinner

Tiffin Recipes

Appam Kerala Style 1

#Appam Kerala style 1 : We have already seen how to prepare appam where the 

batter for appam was prepared with rice, fenugreek and lentils. 

Here we are going to see the method of preparing appam in the state of Kerala, India.

With the given measurement around 16 appams can be prepared.


Ingredients :
Raw rice                             : 1 1/2 cup
Cooked rice                        : 1/3 cup
Coconut scrapings              : 1/2 cup
Salt                                    :1 tsp
Sugar                                 : 1 tsp ( optional )
Cooking soda                      : 1 pinch ( optional )

Gingelly oil [ Sesame/Til oil ] to apply over tawa to make appam

Method :
Wash rice thoroughly and soak for 2 hours.
Then grind in a grinder or mixer grinder along with coconut and cooked rice.
Grind into a fine batter.
Add salt and to get crispy appam add sugar also.
Transfer into a container.
Wash the grinder with 1/4 cup of water to get the rice batter sticking to the surface.
Add this washed water also to the batter.
The batter should be thin and watery.

Allow it to ferment for 6 to 8 hours.
Dissolve the cooking soda in a tsp of water and add to the batter just before making appam.
( But appam comes out well even without cooking soda. )

Keep appam making kadai on stove with medium flame.

Smear oil over the surface with a small cloth.

Place a big ladle full of batter at centre and rotate kadai to make it spread the whole surface.
Sprinkle few drops of oil around the rim.

Close with a lid to cook appam batter.

After few seconds open and loosen the edges of the appam with a spoon or knife.
Then take out and serve.

A good combination for this appam is kadalai curry ( channa curry ).

But taste very good with wet poondu milagai podi ( red garlic chutny ).


Can also be enjoyed with onion tomato chutny or garlic tomato chutny.






Other appam recipes



For other Chutney varieties

Chutney


Ideas for breakfast/dinner

Tiffin Recipes