Chinthamani appam

Chintamani appam

Kerala cuisine particularly Palakkad cuisine has its heart tied to Tamil Nadu flavours. Tamilnadu kuzhi Paniyarams are very popular and many times prepared with left over dosa idli batter . There are many variations too . Similarly Chintamani appam is one of those delicious wholesome little snacks made with grains and pulses, light but so satisfying. Protein rich and nutritious too . Can be served with a spicy chutney or a sambar .

Chintamani appam

Ingredients :

• For the batter:
  Raw rice – ½ cup
  Idly rice – ½ cup
  Toor dal – ¼ cup
  Chana dal – ¼ cup
  Moong dal – ¼ cup
  Coconut or gingelly oil – for cooking
  For tempering:
  Mustard seeds – ½ tsp
  Split urad dal – 1 tsp
  Curry leaves – few
  Shallots – chopped
  Method
  Wash and soak all the rice and dals together in plenty of water for 8–9 hours or overnight.

• By morning the water will look cloudy — this light fermentation helps the batter rise. Do not discard this water.

• Grind the soaked ingredients using the same water to a thick, slightly coarse paste (like fine rava).

• Cover and ferment for 3–4 hours. Add salt and mix gently.

• Prepare the tempering: sauté mustard seeds, urad dal, curry leaves and chopped shallots in coconut oil. Add this to the batter.

• Heat a kuzhi paniyaram pan, drizzle oil in each cavity, and fill them ¾ with batter. Cover and cook until the appams turn golden and spongy.

• Serve hot with onion chutney, coconut chutney, sambar or any accompaniment you like.

chintamani appam