Monday, July 26, 2010
Mung Sprouts Appam
Raw rice- 4 cups
Coconut- 1 1/2 cups grated
Cooked left over rice- 11/2 cups
Mung Sprouts- 1 cup
Bicarbonate of soda- 1/2 tsp
Salt as required
Soak the raw rice in water for 4 hours. Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night. Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
I made these appams in a special pan used for appams, but if you don't have this you can also make it in normal pancake pans.
To make the appam, take a laddle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
Serve the appam warm with Thali Kari Aanam
This recipe goes to event Let's sprout event by Priya's Easy N Tasty Recipes, Scrumptious Delights from Leftover by Seduce Your Taste Buds and my own event Iftar Moments: Hijri 1431.