Description
Olaiappam , sweet appam a authentic breakfast in TamilNadu…its a steamed version of appam..can be a snack also..| Ingredients-1 | |
|---|---|
| 1 cup | Raw rice |
| 1 cup | Idli rice |
| ½ cup | Urad dal |
| 1 tsp | Fenugreek seeds |
| Ingredients-2 | |
|---|---|
| 1 cup | Sugar |
| ½ cup | Moong dal |
| ½ cup | Grated coconut |
| 1 T | Cardamom powder(optional) |
Instructions
Soak both rice n Urad dal with fenugreek seeds separately atleast for 5 hrs.. drain it and grind the rice coarsely n urad dal to soft..mix both to form the thick batter(batter must be thick coz while baking, we will add sugar so that batter may become watery, if its not thicker it might be very hard to bake them). Let the batter to double their volume(fermentation) else preheat ur oven to 350 F n put off, keep the batter in the oven for 6 hours.
Roast the moong dal. Add the cardamon powder (optional) , sugar to the batter n mix them well, now batter will be like Idli batter..Grease the idli plates n fill them with the batter, springle the moong dal n the grated coconut.Bake them for 10 minutes, once done remove them from the plates.
Olaiappam is done..can eat without any side r else with chutney..olaiappams can be stored in fridge for 2 days, heat them in microwave before serves..
Notes
Yield:20 olaiappams approximately.
Comments
5 responses to “Olaiappam”
priya, i prepared this with jaggery. good in taste & getting moong in mouth when chew is so good. i liked it…
Viji thanks a lot..some used to do with channa dal too, but i like to do with moong dal..glad that u liked it..
rombo differentayirukku recipe….thanx for sharing
Sadhana Raveen
priya with out oil good receipe and ithu thana palm olila vecha steam pannuvanga. moong sprinkle panni pakka azhaga irukku kundu kundu appam….instead of sugar we can add jaggery also ila…..
Aama viji..u can also add jaggery..palm olaila pannina it will taste too gud..but unfortunately we cant here, so idli plates..
Thanks