Kuzhi appam has always come to my rescue, as snacks when kids get back from school in an undecided state of hunger ! It always converts that semi-hunger state of a stomach to a generous snacking experience.Do try them as they generally don’t need any prior workouts, except that u need to keep the batter ready. Being a Tamilian, I always have idli batter handy irrespective of whichever part of India we stayed in.
All you need to do is grate to glory, all vegetables include the ones that have been denounced by your kids and mix them in! ( I would advice against using any water based vegetables like Gourds, cucumber etc) ,They will never guess what went it, and I assure you for that.. 🙂 It’s a tried and tested one.
For those of you who do not have kuli appam, you can alternatively make a thicker batter by adding a little rice flour to it. After adding all the ingredients, pour batter to the size of the lemon with a deep kuli karandi or spatula into the oil. Toss it other side after 3 minutes until it cooks evenly on both sides in medium flame.
Now for those who have the kuzhi Appam vessel, here we go …
Rice 1 cup
Boiled Rice 1 cup
Urad Dal ½ cup
Sooji or Semolina – 1 tbsp
Green chillies 1 or 2
Coriander (Cilantro) leaves ¼ cup
Onion 1 small
Ginger (optional) ½” piece
Fresh coconut pieces ¼ cup chopped
Soaked chana dal ¼ cup
Salt to taste
1.Soak the rice, boiled rice and urad dal overnight.
2.Grind the three together into a thick paste
Alternatively, use dosa batter and if its idli batter add little water. I actually allow it to sour a little more than usual, it enhances the taste a lot
3.Chop the green chillies and onion along with coriander leaves, ginger, onion, soaked dal, chopped coconut and salt to the batter. Mix well.
5.You will have to cook this using a kuli appam pan.
6.Grease each slot and pour batter slowly in the given slots of the Kuzhi Appam pan.
7.Turn it with a spoon when it browns at the bottom.
8.Let the other side also cook and remove them out.
9. Serve hot with coconut chutney or tomato chutney