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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!

Tiranga Appam

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 ;)



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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.
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