Kara Appam
It was a lazy Sunday morning and as usual we got up late. I wanted to prepare a quick breakfast and not a boring one too. I opened my fridge and there was some left over adai batter. I quickly added veggies and made this kara appam with a spicy pudhina(mint) dip. My husband is a crazy fan of this mint chutney. The recipe of adai batter is in my previous adai avial post. http://prarthanavegdelight.blogspot.sg/2015/09/adai-avial.html
INGREDIENTS:
FOR APPAM:
1. Adai batter- 1 cup (Without any added veggies)
2. Grated carrot- 1/2cup.
3. Onion- 1 finely chopped.
4. Salt- To taste.
5. Finely chopped coriander- few.
6. Oil- As needed.
FOR MINT CHUTNEY:
1. Mint leaves- 1/2 cup.
2. Coriander leaves- 1/4 cup.
3. Urad dal- 1tsp.
4. Green chilly- 2.
5. Ginger- 1 inch piece.
6. Garlic- 2-3 pods.
7. Salt- To taste.
8. Curd- 1 tbls.
9. Oil- 1tsp.
METHOD:
1. Mix the grated carrot, chopped onions, chopped coriander and salt to the adai batter. Add water if needed and mix everything well. You can add more veggies of your choice. Now, the batter is ready.
2. Heat a pan with oil, add urad dal and fry for a minute. Then, add chopped ginger, garlic and green chilly and fry. Then add mint leaves and coriander leaves to this and fry for another one minute.
3. Allow this to cool and grind this into a smooth paste along with curd and salt. The dip is now ready.
4.Heat a appe / Paniyaram pan ang grease each hole with few drops of oil. Add 1 spoon of batter in each hole. Allow this to cook until the appam turns golden brown in color.
5. Flip it to the other side and cook until the other side also turns golden brown in color.
6. Take the appam out from each hole with a fork. Serve hot with the mint dip.
INGREDIENTS:
FOR APPAM:
1. Adai batter- 1 cup (Without any added veggies)
2. Grated carrot- 1/2cup.
3. Onion- 1 finely chopped.
4. Salt- To taste.
5. Finely chopped coriander- few.
6. Oil- As needed.
FOR MINT CHUTNEY:
1. Mint leaves- 1/2 cup.
2. Coriander leaves- 1/4 cup.
3. Urad dal- 1tsp.
4. Green chilly- 2.
5. Ginger- 1 inch piece.
6. Garlic- 2-3 pods.
7. Salt- To taste.
8. Curd- 1 tbls.
9. Oil- 1tsp.
METHOD:
1. Mix the grated carrot, chopped onions, chopped coriander and salt to the adai batter. Add water if needed and mix everything well. You can add more veggies of your choice. Now, the batter is ready.
2. Heat a pan with oil, add urad dal and fry for a minute. Then, add chopped ginger, garlic and green chilly and fry. Then add mint leaves and coriander leaves to this and fry for another one minute.
3. Allow this to cool and grind this into a smooth paste along with curd and salt. The dip is now ready.
4.Heat a appe / Paniyaram pan ang grease each hole with few drops of oil. Add 1 spoon of batter in each hole. Allow this to cook until the appam turns golden brown in color.
5. Flip it to the other side and cook until the other side also turns golden brown in color.
6. Take the appam out from each hole with a fork. Serve hot with the mint dip.
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