AVAREKALU PADDU/ AVARO APPOS
Some days ago, in this blog I had posted my recipe for Avarekalu Uppitu. I had mentioned there about the Averekalu Mela held in Bangalore each year. Having returned from there fully stocked with avarekalu (Hyacinth Beans), I made another dish of avarekalu today. In Konkani, we call this dish Avaro (Hyacinth Beans) Appo (Paddu.)
Those who have followed this blog might remember an earlier post in which I have given the recipe for making plain Appos, a popular breakfast item among Konkanis. This one is different in that it has a stuffing of cooked avarekalu with onion, grated carrot, spring onion leaves etc.
Ingredients:
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
The next morning the batter is ready
In a bowl mix the de-skinned (optional) cooked avarekalu, chopped onion, grated carrot, chopped spring onion leaves, chopped coriander leaves, and green chillies paste and a little salt.
Add this mixture to the amount of batter you plan to use
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 with a little oil
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low/medium flame
Once they are cooked and turn golden brown, using a skewer, flip the appos carefully and fry the other side in the same way
Remove the appos using a spoon or the skewer
Serve hot with chutney of your choice
,
Some days ago, in this blog I had posted my recipe for Avarekalu Uppitu. I had mentioned there about the Averekalu Mela held in Bangalore each year. Having returned from there fully stocked with avarekalu (Hyacinth Beans), I made another dish of avarekalu today. In Konkani, we call this dish Avaro (Hyacinth Beans) Appo (Paddu.)
Those who have followed this blog might remember an earlier post in which I have given the recipe for making plain Appos, a popular breakfast item among Konkanis. This one is different in that it has a stuffing of cooked avarekalu with onion, grated carrot, spring onion leaves etc.
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| Avarekai (Hyacinth Beans/Field Beans) when it is bought. |
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| It is then peeled and soaked in water, |
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| The avarekalu is de-skinned removing the thin outer skin of each bean |
Ingredients:
- Urad Dal, 3/4 cup
- Raw Rice, 1 and 1/2 cups
- Avarekalu, (Hyacinth Beans/Field beans) ,cooked, 1 cup * de-skinning optional before cooking
- Onion, chopped, 1
- Green Chillies, 2-3, crushed to a paste
- Carrot, grated, 1
- Spring Onion Leaves, chopped, a few
- Coriander Leaves, finely chopped, 1 tbsp
- Salt, to taste
- Oil, for making appos
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
The next morning the batter is ready
In a bowl mix the de-skinned (optional) cooked avarekalu, chopped onion, grated carrot, chopped spring onion leaves, chopped coriander leaves, and green chillies paste and a little salt.
Add this mixture to the amount of batter you plan to use
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 with a little oil
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low/medium flame
Once they are cooked and turn golden brown, using a skewer, flip the appos carefully and fry the other side in the same way
Remove the appos using a spoon or the skewer
Serve hot with chutney of your choice
,
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