Never before have I thought of, collected info and ingredients, prepared, and executed a recipe with such urgency and efficiency. Appam is one of my favorite breakfasts and I wanted to try appam with Foxtail/Thinai millet. I was really excited about this gluten-free and healthy breakfast option. Soaked the ingredients (randomly without any reference), ground the batter yesterday evening. I tried to think of what side dish to prepare and suddenly remembered the vendakka mappas (a type of Okra stew, a typical Kerala preparation) curry that used to be my favorite while living in Kochi. Being unfamiliar with the dish since this is not prepared in our region, I read some recipes online and tried the same recipe with potato instead of okra. Both appam and mappas turned out to be excellent. Had to share this immediately with Samagni readers.
Foxtail Millet Appam
Ingredients:
Foxtail millet – 2 cups
Raw rice – 2 cups
Grated coconut – 1-1/2 cups
Cooked rice – 1-1/2 cups
Salt as needed
Water as needed
Sugar – 1 tsp (to be mixed with the batter next morning)
Yeast – 1 tsp (optional – i skipped this)
Preparation time: 10 mins
Soaking time: 4-5 hours
Grinding time: 10 mins
Fermentation time: Overnight (8-12 hours depending on the climate)
Makes roughly 20-22 appams
Method:
Soak the millet along with raw rice for about 4-5 hours. Using a mixer to grind this
along with grated coconut and cooked rice to a smooth paste by adding adequate amounts
of water. Make a batter of dosa battery consistency. Keep aside to ferment overnight. In
warmer regions, overnight fermentation is enough. But in colder regions, you may need to
add yeast and keep the batter at a warm place (near the stove or closer to the
refrigerator compressor). In the morning, add a teaspoon of sugar to the batter and mix
well.
To learn how to make appams, click here.
Notes:
I did not add yeast to the batter but yet it turned out fluffy and crisp at the edges. You may choose to add skip it.
Potato Mappas
Ingredients:
Potato – 300 gms, peeled and sliced 1″ lengthwise
Onion – 2 medium, thinly sliced
Tomato – 2 medium, thinly sliced
Green peas – 1/2 cup (optional)
Ginger – 1 tsp, thinly sliced 1-inch pieces
Garlic – 1 tsp, thinly sliced 1-inch pieces
Coriander powder – 2 tsp
Garam masala – 1/2 tsp (you may use whole ingredients)
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Pepper powder – ¼ tsp (optional)
Green chilies – 2
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Coconut milk powder/coconut milk – 50 gms/1 cup (I used two 25 gm Maggi coconut milk
powder packets)
Salt as needed
Cardamom pod, clove, cinnamon (Optional)
Preparation time: 10 mins
Cooking time: 20 mins
Serves 3-4
Method:
Heat oil (coconut oil is preferred because this is a Kerala dish) in a pan and add mustard seeds.
When mustard seeds splutter, add chopped ginger, garlic, slit green chilies, and curry leaves. Saute for a minute. If you are adding cardamom pod, clove, cinnamon, add it at this stage.
Add sliced onion and cook for 5 mins.
Add chopped tomatoes. Stir and cook for 2 minutes. Add all the masala powders, i.e., coriander, chili, turmeric, pepper, garam masala. Saute and cook for 2-3 minutes.
Add chopped potato and green peas. Stir. Add a cup of water.
Empty one packet of coconut milk powder into one cup water to make a thin coconut milk. Add this to the vegetables. Close with a lid and cook for 10 minutes stirring occasionally until gravy thickens and potatoes and green peas look well cooked. Add salt, cover and cook for 2 more minutes.
Mix the other coconut milk powder packet in half a cup milk. Add this thick coconut milk to the dish, simmer and cook for 2-3 minutes. Remove from fire. Garnish with freshly ground pepper, if desired.
Notes:
You may use some cashew nuts while making mappas. Soak the cashew in warm water for 5-10 mins. Grind to a smooth paste and add this to the gravy when you add the first set of coconut milk.
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