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 ;)

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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.