“Kirlailele Moong-Rulava Appo (Sprouted Green Gram-Rava Paniyaram)” … while sweet appos are a lovely dish prepared as naivedyam that spreads happiness when shared, spiced ones are equally tasty to be relished as and when desired … these spicy spongy appe's prepared with moong sprouts are not only healthy but delicious too … tastes great served with sambar/ coconut chutney … I served them with sweet potato kozhambu and it was wonderful … these appos throws some tantrums so you to have patience and time to get those perfect crisp appos done as hurrying will spoil the show …you will have no regrets … Yummilicious …
** There was time when appos was a regular for breakfast in my home, not sure how I lost track but it has been sometime since I prepared them. With my back issues standing in kitchen for long hours takes toil on my health and my sciatica pain shoots up, so I try to avoid such dishes. There are times when I miss my experiments in kitchen which was a daily routine and these days its down to say a few times a week only. Ok, that’s life for all, isn’t it??? we can’t have everything running to our liking for sure.
** Hubby and me both wanted to relish appos and so I decided to try these quick to prepare snack with sprouted moong which I have always mentioned is readily available stocked in my fridge. The preparation hardly took more than 15 minutes in all as I had all the ingredients ready, it was removing of appos that tested my patience. Make sure you have plenty of time and patience when preparing these as you need to cook them on slow heat to get them perfectly – crispy done, but the taste I assure is awesome.
** I have already written quite a lot about appo/ paniyarams a delicious breakfast dish from GSB Konkani Saraswat Cuisine that almost everybody loves to relish in my Blog often, just do browse through. These spongy balls are a delight to eat dunked in chutney/ sambar and children never say no to these and eat it without a murmur, off course always with their favorite combo of tomato ketchup. So go ahead and try this combination of appos, they are not only nutritious and healthy but easy to prepare too.
** Here is my own recipe for “Kirlailele Moong-Rulava Appo (Sprouted Green Gram-Rava Paniyaram)” … my style, do try it …
** Ingredients :
Kirlailele Moong/ Sprouted Green Gram : 2 cups
Bombai Rulavu/ Rava : 2 cups
Green chilly/ Tarni Mirsanga/ Hari Mirchi : 6-8
Ginger/ Alle’/ Adrak : 1 inch piece
Curry Leaves/ Kadipatta/ Karbevu : 8-10 leaves
Coriander Leaves/ Kothambari Pallo/ Dhania : ½ cup
Ajwain/ Vonvo/ Carom Seeds : ½ tsp
Hing/ Asafoetida : a small piece (gummy hing)/ 1 tsp if powder.
Cooking Soda/ Sodepitti/ Eno Salt : a pinch
Salt/ Namak/ Meeta : to taste
** Any edible “Oil/ Tel/ Tela” for removing appo/ paniyarams.
** Add sprouted moong into a mixer grinder and grind to a paste adding water as is necessary only. The paste should be thick enough and need not be ground very fine, say to a fine rava consistency. Remove into a bowl and keep it aside.
** Note : I have used sprouted moong/ green gram as I always prepare and keep them in stock in fridge to be used handful almost daily as it is excellent source of protein. You can soak either for 6 hours/ overnight and use the grams too. In case you want to learn the method of sprouting you can check on the link shared at the bottom of this recipe which includes step by step procedure with pictures.
** Add green chilly, ginger, curry leaves, coriander leaves, ajwain, hing piece/ powder into the mixer grinder and grind to semi coarse paste with little bit of water. Remove and add this to the sprouted moong batter in the bowl.
** Note : As shown in the picture I have added a small piece of gummy hing while grinding, you can add prepared hing water or powder too.
** To the above ingredients add rava, salt to taste and mix well adding enough water to bring thick batter. Be careful while adding water, the batter should not be runny. The batter should be thick but of dropping/ pouring consistency.
** Cover with a lid and keep it aside to rest for 1 hour. There is no need of fermentation for these appos, however the rava needs to absorb liquid to soften and give best results in preparation of appos, so resting is must.
** Once again before preparing the appos mix the batter very well, checking and adding water if necessary to bring to thick pouring consistency. Now add cooking soda and immediately mix well into the batter for 1 minute and it is ready.
** Note : Addition of cooking soda gives soft fluffy appos as we cannot ferment this batter. I have added just a pinch as personally I do not prefer adding soda to dishes unless it is must, you add a large pinch if desired.
** Heat a Appe pan (the one with dents, as shown in picture collage) adding a little bit of oil in each of the dents, when hot lower the heat to medium, pour a large tablespoon of batter into each mold/ dent depending upon size of the dent. If small use less batter, it should just about cover the dents and not come above the same.
** Cover with a dome lid and let cook on low-medium heat for a minute only, then lower the heat to minimum and cook until the bottom side of the appo is evenly browned, have patience as this does take time to get cooked to perfection.
** You do get a good aroma of appos when cooked and done. Just lift the lid, check on the top surface of appo and if it does not stick to your fingers then gently with the help of a blunt knife loosen the same and flip over to cook the other side too.
** Note : Be careful when you loosen the appos to flip over, as hurrying/ forcing up may tear the appos and they may lose shape. If they are cooked crisp they come out well, you can raise the heat for a minute to do so in between if desired.
** Let cook for a few minutes, then once again flip it over and then remove from the pan and keep it aside. Proceed to remove more number of appos or as required with remaining batter following the method of adding oil, batter etc. as done before.
** Note : The batter does not remain good on storing in fridge as we have also added soda, so prepare just enough batter that is needed.
** “Kirlailele Moong-Rulava Appo (Sprouted Green Gram-Rava Paniyaram)” is done and ready to be served. Spiced spongy appos always taste great served with any coconut chutney or sambar or for that matter curries be it veg or non. Veg. I served it with Sweet Potato Kuzhambu (Kananga/ Ratalu Curry) for lunch and it was a wonderful combination. Those appos tasted awesome dunked in hot khatHa- meetHa- teekHa Kuzhambu. Do try this combo and enjoy with your family and friends.
** Note : Unlike the normal urad dal- rice appo, these appos throws some tantrums so you to have patience and time for getting those perfect crisp appos done as hurrying will spoil the show. These are extra soft and hence you need to be careful while loosening with blunt knife, if you hurry or force it, or if it is not done crisp then it may tear or may not come out in a single form, however you will have no regrets as they make up for all the labor with the excellent taste especially the joy you see on your family face.
** For the Method of preparation of "Sprouts", Please follow the link given below …
https://gayathrifoodbytes.blogspot.com/2015/09/method-of-sprouting-beans.html#more
** I am also sharing a common link to all "Chutney" recipes shared in my Blog, you can choose that which appeals to you ….
** I am sharing a common link to all “Appo” dishes posted in my Blog, please do browse through in liesure and try them out and enjoy with your family and friends, if you have any query you can mail the same to me …..
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