TRADITIONAL TAMILIAN SNACKS MADE FOR KARTHIGAI FESTIVAL
NEI (GHEE) APPAMS:
INGREDIENTS
Rice, Jaggery, Molasses, Coconut pieces, Cardamom powder, Very ripe banana.
RECIPE
1. Measure out 3/4 cup of jaggery (in as small pieces as possible) and soak in a little bit of hot water. Keep aside.
2. Soak 1 cup of rice overnight in warm water.
3. Drain out all the water from the rice and grind to a smooth paste. Use very little water to grind.
4.When the rice is all done, add one small very ripe banana and grind it along with the rice to a smooth thick consistency.
4. Mash the jaggery in the water and add to the ground rice/banana mixture, add 2 tablespoons of dark molasses.
5. Add one tsp of cardamom powder.
6. Cut up fresh coconut into very small pieces (1/4 cup) and mix them with the batter. Add a couple of tbsps of water if required to make it to dropping consistency.
7. In the nonstick ‘appa kaaral’ (appam making mould), add a few drops of oil and ghee into each mould and heat up. Add a spoonful of batter into each one. Reduce the heat. Use a loose lid to cover and allow to cook.
8. Flip the appams and allow to brown on the other side as well.
9. Serve hot.
UPPU (SALTY) APPAMS
INGREDIENTS
Rice, urad dal, chana dal, mustard seeds, curry leaves, coconut pieces.
RECIPE
1. Soak 1 cup of rice+2 tbsps of urad dal overnight in warm water.
2. Next day, drain off the water and grind the rice/dal mixture to a smooth batter.
3. Heat a little oil to temper and add mustard seeds. When they splutter, add 1 tsp each of chana dal and urad dal, saute till they are light brown and add them to the ground batter.
4. Add salt to taste, some shredded curry leaves and some fresh coconut pieces cut up into small pieces. Mix well.
5. In the nonstick ‘appa kaaral’ (appam making mould), add a few drops of oil and ghee into each mould and add a spoonful of batter into each one. Reduce the heat. Use a loose lid to cover and allow to cook.
8. Flip the appams and allow to brown on the other side as well.
9. Serve hot.
HIGH-PROTEIN ADAI
INGREDIENTS
Rajma, Black eyed peas, Kala chana, Horsegram, Chana dal, Whole moong, Urad dal, Rice, Red chilies, Hing, Ginger.
RECIPE
1. Add all the ingredients in any proportion that you like except for rice (4 tbsps) and urad dal (3 tbsps) in a big bowl and soak in warm water overnight.
2. Next day, grind them to a coarse batter.
3. Add salt to taste and curry leaves.
4. Heat up a griddle and spread the batter on it like a dosa but thickish. Make a hole in the center and add oil droplets around the ‘adai’ and in the center. Leave it be till it crisps up and flip it. Repeat the procedure on the other side.
5. Serve hot with a dollop of sour cream and any spicy chutney like the Red Onion Chutney!
