Mini-Appams for Onam

I decided to make some appam for Onam this year. I had just bought a packet of double roasted rice flour to make Palappam or Vellaiappam!! Its the first time I saw it at my local desi store. I was really excited until I found that all the instructions for use were in Malyalam!!!! After much deliberation, I decided to experiment and here is the recipe I used to make some delicious Vellaiappam. To make sure the experiment would work, I made these a few days before Onam.

However, I had quite a bit of batter remaining, which I promptly refrigerated. I am happy to report that it did quite well under refrigeration. I could not do much cooking for the last few days, anyway, as I was completely out of action with my cut finger. This morning when I pulled the batter out, I was delighted to find it usable. I decided to go creative and make something different, and as it turned out, even more delicious with them. And so the Mini-Appams came into being. These turn out crispy on the outside and wonderfully spongy on the inside. They retain their ability to mop up any curry and have a great taste too. They are a treat on their own, and can be served as a heavy snack with chutney. But I think they will be perfect for a party where you have many guests - a sort of cross between an idli and an appam!!!!

For Appam Batter:2 cups rice flour
1 tsp yeast
1/4 cup milk
1/4 cup water
1 tsp sugar
1 cup coconut milk
Extra milk as needed

Method:

1. Warm the milk and water in a pan. Add sugar, dissolve. Then sprinkle the yeast. Let it sit for a few minutes or until you see it frothing.
2. Mix well, and add it with the coconut milk into the rice flour. Add extra milk if needed to get a dropping consistency.
3. Let the batter sit overnight in a warm place.
4. The batter will rise and become frothy and will be ready to use in the morning
5. Keep tuned for the Appam method in a following post!

For the Mini-Appams:
2 cups appam batter
1 medium onion, finely chopped
1 green chilli, minced
1 tbsp cilantro, minced
1 tsp cumin seeds
Oil, as needed
Salt to taste


Method:

1. Mix all the ingredients into the batter.
2. Heat the Uniappam pan. Pour a very small amount of oil into the cavaties.
3. Pour spoonfuls of batter till the rim.
4. Fry on medium heat.
5. Turn the mini-appams halfway through cooking.
6. When done, remove and place on a kitchen towel. This will help drain away any excess oil.
7. Serve hot with a curry of your choice.

These lovely Mini-Appams are my contrinution to Festival Food - Onam Celebrations, hosted this month by notyet100 of Asan Kahna. To read more about Onam and see the treat that's cooking in celebration for this colourful harvest festival, visit Asan Khana.







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