Urad dal vadai is made in the same way as the recipe already posted for thayir vadai. The only difference is to make a hole in center before frying. Soaking in curd is optional.
For details of pooja and Kozhukattai recipes click here.
For Raw Rice Idlies click here.
Appam
I have prepared the appams in a kadai,(the big ones) as well as the appa kuzhi (small ones).
Ingredients
- Raw Rice – 1 cup
- Urad dal – 1 teaspoon
- Grated coconut – 2 table spoons
- Jaggery – 3/4 cup
- Cardamom – 1 no
- Oil – 1 cup for deep frying
Method
- Wash and soak the rice and urad dal for 1 hour
- Grind to a smooth paste adding very little water.
- Add the jaggery and coconut and grind to mix well.
- Add cardamom powder.The batter should be like dosa batter.
- Heat oil in a kadai on a medium flame and pour ladle full of batter in the center of the kadai.
- Smear oil on the appam using the chattuvam (slotted spoon). Once the appam rises turn slowly. cook both sides till brown.
- Drain the oil and take out on a kitchen paper.
You can also make the appams in a appa kuzhi.
This appam is my entry for JFI Rice event hosted by Sharmi of Neivedyam. I’ll post the pictures when I prepare the prasadam tomorrow.
Read the Round up of all Entries Here
My mom does this puja, but it is not the tradition amongst my in laws, so I did not get the ambal moham from my MIL. Anyways I still like to attend this puja!
Kanchana
Kanchana, it is ok to do the pooja as we like. devotion and faith are important. latha.
Appams are great. I also add banana to make it soft.
Thanks jyothsna! yes banana makes it tastier! I too add sometimes. latha.
Will this work with kuzhi appa kadai too?
Yes suganya, you can use kuzhi appam kadai. latha.
I tried this recipe and it turned out so well. I used Kuzhipaniyara kadai.
Sounds great Latha!
You comment unfailingly. Thanks Asha. 🙂
thanks for visitinf my blog.
I should try to make appam once after all the disaster of making appam i have given it up
Welcome to my blog! The disaster is because of more jaggery. you just need to add some rice flour or rava to reduce the sweet.latha.
Nice recipe Latha.Never tasted them but seen them in recipe books 🙂
Thanks archana! Try all these southindian recipes. they are quite simple. latha.
hi this is one of the my favourite recipe nice to watch again this i really try to make it thanku
YUM!!! I love these wadas! 🙂
Thanks coffee! our indian snacks are great! latha.
I am not sure about the tradition at my in-laws’ place (I don’t ask) but this nombu is not done on my father’s side… nor my mother’s.
Dear raaga, It is not the question of practice but of choice! I perform pooja as I like to do it. We as Iyengars do not have this festival! latha.
Hi,
Adding Urad dal to appam is nice idea, when I make next time will follow your method.
Thanks for sharing.
Yes urad dal gives softness. latha.
The brahmins make appam,kozhukkattai with different poornams and pacharisi idly,here..
I made Arisi upma,pacharisi dosa sambhar with yellow pumpkin and Kadalai paruppu chutney..The “nombu” went well!!
Bharathy, I am happy the you managed noombu without your mamiyars help with great success! I am sure she’ll be pleased too! Greatest happiness for parents is to see the success of their children.
I must visit you to have all those lovely dishes!
Actually in andhra, 12 types of dishes are made. I could make only 3. vada is compulsory. Thanks for the entry.
Shami , with nuclear families, and dieting cant eat so many. I too prepare limited no of items on festivals.We can always make on a sunday or when we have guests.latha.
nice looking appams.. planned to prepare this for krishna jayanthi..
i have a couple of doubts..
I do not have a grinder with me,just the indian mixie. If i grind rice in it for appam will it come out well or shall i use rice flour for making it?
do we need to ferment the batter?
can u reply me as soon as possible please. thanks in advance.
I have left a reply in your blog prema! latha.
[…] Appam […]
Hi i tried this appam today and it came out really hard and chewy not soft at all can you please tell me what is wrong with this.
When i eat it its very chewy why is it?
Thanks,
Jupi
the mixture needs to be in the right consistency, just like semi solid. for ex. just like the tomato sauce.. also need to the soak the ingredients of min 1 -2 hours
Latha
How do you make appam with coconut stew ?
Dear Latha,
I am the regular visitor to your blog.Can you tell me how to make soft medhu vadai.I have not brought my grinder from India.Can you tell me the secret of soft vadai using mixie?
hi latha!
i came across ur sweet appam recipe n was tempted to try it. but it turned out really hard. i think its important for u to mention that the batter should be let to ferment overnight or for a few hours. no offence 🙂
Tejaswi, Appam batter is not be fermented. No offence, but you need seriously think before you suggest something like fermentation of batter for sweet appam. 🙂 Getting appams soft is a matter of technique, practice and understanding the quality and behaviour of your ingredients. We’ve been making this recipe for years in our family with results that so many people swear by. While there may be recipes suggesting the addition of cooking soda or fermentation overnight, this will not give you the delightful taste of a true sweet appam. 🙂 – Lakshmi
I tried your recipe as well and it came out pretty hard..what can I do to make it soft? Any suggestions? Am I missing something?
Can you please tell how to make good ulundha vadai with a mixie. I dont have a grinder.
Thanks heaps,
Hi Latha
Any another method to do this
using flour instead of grinding let me know !!!!
My MIL started telling me from last month that we have to make appam for Avani avittam. Good Receipe. I can try tomorrow.Thanks
Hi,
your recipe for Sri Jayanthi was excellent. All came out very well. Thank you.
Radha
Hi,
I tried this for krishna jayanthi and the appams were a hit. I also made cheedais for the 1st time. The cheedais also came out very well, and they didnt burst! 🙂
Thanks a lot for the recipe.
Nithya
You have a beautiful blog here 🙂 Was happy to find many traditional recipes here.
I have a question – are appams also made with wheat flour? I remember my mom-in-law telling about “godumai appam”….Are rice flour appams and wheat flour ones meant for different occasions/purposes?
Hi maami,
Nice blog and lovely recipes
one small qn
how many hours should the maavu be allowed to ferment for appam or do you make it directly without fermenting?
warm regards
deepa krishnan
Hi maami, sorry hadnt read your earlier reply to the same question. will definitely try the recipe and post the feedback. thanx
@sowgandhika krishnan, we don’t ferment batter for appam. there are perhaps recipes that call for fermentation but we have neither found it necessary, nor is it the tradition in our family. You’ll get appams right with some practise.
Made appam and Vadai following your recipe. It came out very well just the way you showed in your picture. Absolutely Awesome! I Will surely recommend your site to my friends. Thanks!!!!!!!
Nice! In Kerala they have an equivalent of kuzhi appam & kadai appam, unniappam & neiappam respectively!! But I am sure they’ll vary a lot in taste!!
Hello there, You’ve done a fantastic job. I’ll definitely digg it and personally suggest to my friends. I am sure they’ll be benefited from this site.