YAY! The first entry of my blog :) I was always fascinated to see all the food blogs in the blog sphere and I wished "will I be able to ever make time to write my own blog" But I guess I didn't have to wait that long. It will take me sometime to get used to the fact that I am actually having my own food blog :) So I am sharing my first recipe with you folks - Appey. Appey is a cousin of idly. I loved appey growing up. My grandmother (I call her Nani, well everybody calls her that :) ) used to make them usually on Sundays. This recipe is however adapted from my best friend Radhika who is a wonderful cook, and from Nupur's instant appey. These are not instant however.
You will need:
4:2:1 proportion of Rice (I used Ponni Par boiled rice) , white udad-dal and yellow moong dal in that order
1 small onion chopped finely
1 inch piece of ginger
a bunch of coriander
curry leaves (a few)
green chillies (3-4)
salt per taste
a pinch of sugar
oil or cooking spray to cook the appey
Special equipment:
Appey Patra
Soak 4:2:1 proportion of Rice, udad-dal and moong dal in that order for 6-8 hours.
Grind them to a fine paste and mix them well. Add salt according to taste and a pinch of sugar to the batter.
Allow this mixture to ferment in a warm place, if you are in the northeast and are trying to ferment the batter I suggest that you keep it in a warm oven (preheat to 170 degree F) and cover it. You can also cover it with a cloth to keep it insulated, just like you pull a blanket to keep warm :) It took me 24 hours to ferment the batter, usually takes me overnight to make this in summer. I don't advise to keep the batter for more than 24 hours though.
Add some water to the fermented batter if its too thick. The consistency should be in between a dosa and idly batter. Add grated ginger, chopped/ground chillies, roughly torn curry leaves and chopped coriander and finely chopped onion. Make sure you taste the batter for salt.
Heat the appey patra, and once its hot spray it or put some oil in the moulds. Drop the batter in the moulds and cover it. Wait for 4-5 minutes and then flip the appey, cook on the other side for less than 5 minutes. The first batch always takes longer.
Serve hot with Coriander-fresh coconut chutney and Sambar.
I will write another post describing the chutney and Sambar.
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