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Before you jump to Appam recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already know that you need to have a fit and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already understand that regular exercise and a healthy lifestyle are imperative in terms of the general health of your heart. Still, did you know that there are several foods that have been found to help you improve your heart health? In this article, you will discover which foods are great for your heart.
Fish is perhaps the healthiest food you can ingest. You probably already know this since you’ve likely been told to make sure that you consume fish at least twice a week. This is basically true if you have problems with your heart or if your heart is not healthy. Be aware that fish has lots of Omega 3’s which are what lets your body process bad cholesterol. Include fish in at least two of your meals every week.
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We hope you got benefit from reading it, now let’s go back to appam recipe. To cook appam you only need 7 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Appam:
- Use 2 standard measuring cup Idlee dhosa batter
- Take 1 big size onion chopped
- Take 1 large capsicum chopped
- Prepare 1 tomato scooped and chopped
- Provide 2 green chillies chopped
- Take As per taste Salt
- You need 10 Curry leaves roughly broken
Instructions to make Appam:
- Make sure that the batter is thick like for Idlee (ribbon consistency) and is at room temperature. Combine all the ingredients in the batter. Mix well.
- Heat up appam pan. Put a little oil in each section. Put the batter in each section. Cover and cook for 2-4 min on medium to slow flame.
- When you see that the appams are puffed and the top surface is dry, try to flip them. For flipping, you need to first gently scrape the sides of it off the pan using a sharp spoon and then flip. If the sides do not leave the pan easily or if they do not hold a nice round shape while flipping, understand that it is still a bit uncooked from inside and hence not yet time to flip. Flip and cook on the other side leaving the pan uncovered.
- The texture of the appams should be golden brown and crunchy with some air bubbles on the outer surface. The inside of it should be soft and spongy.
- Serve hot with any south Indian style chutney. I used 'chutney for Mysore Masala dhosa' as it was available.
- Tips : 1. The first batch of appam may be very sticky and hard to flip. It's normal as the pan takes time to set. From the second batch onwards it will be easy. But ensure that you scrape out all the burnt residue before continuing to make the second batch. 2. The appams must be well cooked, crunchy and firm at the bottom at the time of flipping or else they'll break or get deshaped. 3. Ensure that the heat under the pan is evenly spread. I use a very thin wired rake under the pan for that.
- Variation : 1.you may want to do tadka for better flavour. Heat oil, crackle mustard, add udad Dal, asafoetida, green chillies and curry leaves. Pour it in the batter and mix. You can also add grated coconut. 2. You can serve appam with sabhar too. It also tastes yummm.
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