Uppappa is a traditional savoury dish prepared during Navratri festival on Moola Nakshatra day. Traditionally uppappa is prepared as a fried wheat dumpling but here I present to you a healthier low-oil consuming version of Uppappa which I have been preparing for years. The traditional version of Uppappa was much flatter because it used to be deep fried in oil, one at a time. Crispy at the edges and soft in the center, this time consuming dish was reserved only for that particular occassion during Navratri. However, the same Uppappa in this current version is much easier, quicker and healthier and most importantly doesn't compromise much on the taste.
Yields: 20 nos
Ingredients
Broken wheat: 1 cup
Beaten rice/avalakki/poha: 1/2 cup
Red chilli: 2 nos
Green chilli: 2 nos
Ginger(chopped): 1/2 tsp
Pepper seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 15-20 leaves
Coriander leaves(chopped): 2 tbsp
Fresh grated coconut: 2 tbsp
Hing: 1/4 tsp
Salt: as required
Oil: 2 tbsp
Preparation
- Soak broken wheat, red chilli, pepper seeds, cumin seeds for 2 hours. Soak avalakki separately for half an hour.
- Add all soaked ingredients along with ginger, green chilli, curry leaves, coriander leaves, fresh grated coconut, hing and salt to a mixer jar and grind to a fine paste. Consistency should be like idli batter.
- Take a appam vessel and add few drops of oil. When oil heats up, add batter till the rim of the appam holes. After one side is cooked, turn and cook the other side, so that its crispy outside and soft from inside.
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