Meena's Taste Mantra

TIRANGA Appam - An ode to INDIA! JAI HIND!

Traditional Appams are white in colour and served along with Ishtu and flavoured Coconut Milk. Amma wanted tor try TIRANGA Appam! A visual treat as well as when combined to make a perfect bite - simply yum and more important - very nutritious!

We made this on the eve of our country's 69th Independence Day! Hoping you too would love it...Jai Hind!

INGREDIENTS

200 gm Idli Rice
2 tblsp Poha | Flattened Rice
1/2 tsp Sugar
3 small pinches Cooking Soda

To taste Salt

SAFFRON Batter

1 Tomato
GREEN Batter

A small bunch Palak | Spinach, thoroughly washed and roughly chopped

METHOD

For Rice Batter:

Wash and soak Idli Rice for 4 hours.
Soak Poha seperately for 10 minutes just before grinding
Drain Idli Rice and Poha. Grind to a thick smooth batter. Add salt, sugar and little water while grinding.
Keep the batter for fermenting for atleast 8 hours. Best results keep the batter overnight to ferment.
Whip the batter nicely and then make 3 equal portions of the same. Add sufficient water to make the batter of very thin consistency. The batter should be thinner than Dosa batter.

SAFFRON Batter

Blanch and peel tomatoes. Grind them to a smooth puree.
Mix this puree in one portion of the rice batter. Mix well.

GREEN Batter

In a kadhai, saute roughly chopped spinach. Once spinach shrinks and leaves out water, switch off flame and keep aside. Do not cover the kadhai as this will adversely affect the green colour.
Once cool, squeeze to remove excess water, if any. Grind to a smooth paste.
Mix this paste in one portion of the rice batter. Mix well.

TIRANGA Appam

Keep all the three batter ready.
Start with white batter. Add very littlecooking soda and mix well.
Place a non stick Appam Kadhai on high flame. Once kadhai is hot, reduce flame to medium.
Add a ladle of batter in the kadhai and immediately swirl the kadhai so that the appam batter spreads across the surface of kadhai.
Cover cook Appam till the sides of Appam come off from the kadhai.
Check if the center of the Appam is cooked. If done, gently peel off the Appam.
Before making the next Appam, wipe the Kadhai with a wet cloth.
In the same manner prepare the rest of the White Appams.
Prepare Saffron and Green coloured appams in the same manner. Remember to add very little cooking soda before you make the appam.
Plate the three different flavoured Appams as per your choice.
Serve along with any Chutney.
For this quantity, we got 12 Appams.

We simply love this combination. We relished these TIRANGA Appams with Tomato Chutney, Coconut Chutney and Coriander Chutney.

We have used:

1. Bb Royal Idli Rice
2. Tata Salt Lite - Desh ka namak ;)

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.