Makes : around 65-70
Serves : 5-6
I love to include all varieties of dal in our daily menu/diet. I have used almost all the five varieties of dal namely toor dal, Black gram dal, chick pea dal, masoor dal and Green gram dal , raw rice and methi(fenugreek seeds) for this dish. On fermenting this dough turned out so aromatic and the appam was mouth watering. At home we all relished with fresh sambar and chutney powder. One can even relish it with chutney. Here is my version of the recipe.
What you need to have:
1. Black gram dal – 1/2 cup
2. Raw rice – 1 cup
3. Toor dal – 2 Teaspoons
4. Masoor dal – 2 Teaspoons
5. Moong dal – 2 Teaspoons
6.Bengal gram dal – 2 Teaspoons(chanadal)
7. Fenugreek seeds (methi) – 1 Teaspoon
8. Red chili – 2
9. Asafoetida powder – A pinch
10. Salt – As per taste
Other ingredients of mixed dal appam
What you do with what you have:
1. Wash and Soak all the four dals in water with fenugreek seeds together for about 4 hours.
2. Wash and soak Black gram dal in another bowl for about 4 hours. Wash and soak raw rice in another bowl for about 2 hours.
3. Grind separately black gram dal in grinder adding water in steps to a thick consistency. Transfer it to a wide bowl.
4. Grind all the four dals with fenugreek and red chili adding water in steps to a thick and fine consistency and transfer it to another bowl.
5. Grind raw rice in the grinder adding water to a fine consistency. Add grind black gram dal to it so that it is mixed well. When done add the dal mix from step-4 to it and mix the whole dough in the grinder in such a way that it gets well incorporated in all.Add salt and allow it to ferment over night.
Fermented mixed dal appam dough
Cooking appam in progress
Appam being cooked on the reverse
Ready to serve mixed dal appam with sambar & chutney powder
Makes 65-70 of the above size
Note: 1. Black gram dal if used is of good quality appam will turn fluffy and crispy too.
2. Raw rice also should be of good quality for better taste .
3. Fermentation also plays a main role .
4. To know w heather the dough is fermented or not , as soon as you fill in the heated mould there should be holes as shown in the image-5.