Saturday, April 13, 2013

APPOS

APPOS

The best part of  a South Indian breakfast is the wide variety of items that you can cook. I don't speak only of the many varieties within a particular dish like dosas or idlis. I refer to very different items had for breakfast ranging from upma, vada, puris, dosa, idli and so on.

One of them, which is a favourite in my family is what we call "Appo" in Konkani. I think elsewhere in the South, they are called "appams" of one kind or another. In our community, "Appos" are a breakfast item, though there is a sweet variation which we call " God Appos", which is often offered as neyvaidya during a puja.




The distinctive feature of making the Appos is that you need a specific kind of griddle or tawa for this. The griddle which we naturally call, "Appe Kayili" ( griddle for making Appos) is not flat but has sockets in them in which the oil and batter is poured to cook the appos. The sockets could be 7 or 11 in number. In case you don't have one, here's a product offering from TTK Prestige, a very popular brand in India, which they call a "Paniyarakkal". This one is from their Omega series of non-stick kitchen ware.

I hope you will try these appos some time and let me know if you liked them.


Ingredients:
  • Urad dal ( black gram dal) 1 cup
  • Raw Rice or Dosa Rice, 2 cups
  • Salt, to taste
Method:
To prepare the batter:
Wash and soak the urad dal in water for 2-3 hours
Wash and soak the rice in water for 2-3 hours
Grind the urad dal and rice separately to a smooth batter
Now mix both these batters and add salt
Pour these batters to a larger vessel
Set aside for it to ferment overnight

To make the Appos:
Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, fill each of the sockets to a quarter with oil
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low flame
Using a skewer, flip the appos carefully and fry the other side
Once they are cooked, take out the appos using a spoon or the skewer
Serve hot with chutney of your choice

Hints:
  • Take care not to overload the sockets with batter. 
  • If you are not sure whether the appo is cooked, you can poke it with a skewer to check
  • Keeping the appo for too long on one side results in it getting burnt. Flip it to the other side at the right time.
  • When the appos turn a golden brown, you will know that they are well cooked.