HEALTHY MASALA STUFFED APPAM

You might have come across Masala Stuffed Appam, A SOUTH INDIAN BREAKFAST SPECIALITy.

It is made in many ways, ie; with soaked and ground rice and lentils or by using semolina, or with a leftover batter of IDLY AND DOSA. Whatever method it is made, it tastes awesome.

The round crispy balls have always attracted everyone, whether old, young, or children, because of their shape, look, and taste. It is crispy on the outside and soft on the inside.

TODAY, SEE A TWIST IN THE BASIC APPAM.

YES, I HAVE A NEW INVENTION TO MAKE IT HEALTHIER.

To make masala stuffed appam, we can use leftover dosa or idly batter.

the stuffing is made using potatoe+onion with spices or, potatoe+peas, or boiled green gram and onion as the base for stuff.

let us see the main ingredients and their nutritive values.

1) RAWA OR SEMOLINA: It is a coarse powder made out of wheat. It is rich in protein, Fiber, and B vitamins and supports Weight loss, Heart Health, and Digestion. It has gluten which may not be suited for some.

2) CURDS; It is good for digestion, building immunity, good for glowing skin, reducing blood pressure, and is good for bone health.

3) MOONG OR GREEN GRAM; It has high antioxidants, prevents heat stroke, lowers bad LDL, rich in Potassium, Magnesium thus reducing Blood pressure.

let us now see the ingredients needed to make MASALA STUFFED APPAM

Semolina (RAWA)-1 cup
Curd-1/2 cup
Water-3/4 cup
Salt-3/4 teaspoon
Baking soda-3/4 teaspoon

INGREDIENTS NEEDED FOR FILLING THE MASALA STUFFED APPAM

Soaked and boiled moong (whole)-1 cup
Oil-1 tablespoon
Cumin or Jeera-1/2 teaspoon
Mustard-1-2 teaspoon
Asafoetida (HING)-1 PINCH
Onion-1 big chopped finely
Ginger-1/2 inch piece grated
Garlic-3-4 pods crushed
Green chilies–1-2 finely chopped
Curry leaves-6-8 finely chopped
Salt- to taste(1/2 teaspoon
Red chilly powder-1/2 teaspoon or more
Turmeric-1-2 teaspoon
Coriander powder-1/2 teaspoon
Garam masala-1/2 teaspoon
Fresh coriander leaves-1/2 small bunch, washed and cut.

PREPARATIONS NEEDED FOR MAKING THE BATTER FOR MASALA STUFFED APPAM

Take a mixing bowl.
Add 1 cup of semolina (coarse or fine) to that.
Pour 1/2 cup of curds into it.
Add 3/4 cup of water slowly to make a watery consistency of the batter.

Add 1/2 teaspoon salt to that.
Keep it covered for about 10-15 mts. to swell and become soft.

PREPARATION NEEDED FOR MAKING THE STUFF

First of all, you have to boil the moong gram.

It is always very easy to boil to a (mashing consistency) if you have time to soak moong grams for at least 4-5 hours.

Otherwise, you need to give more whistles to your pressure cooker to get the grams softly cook.

While cooking add 3/4 to 1 cup water and a little salt. cool it.

Now put it in a mixer jar and grind roughly. (not fine paste).

Now chop the onions and curry leaves. and coriander leaves finely.

Grate the ginger and crush the garlic pods and make a paste with green chilies.

THERE ARE TWO MORE VARIETIES OF STUFFINGS:

1) BOILED POTATO +ONION STUFFING

2) FRESH PEAS AND BOILED POTATO STUFFING.

THESE TWO ARE ALSO VERY TASTY AND DELICIOUS, only you have to replace whole green gram with the above ingredients, the rest are the same.

for making masala-stuffed appam

Keep a frying pan on the stove on medium flame.
Add a tablespoon of oil and mustard seeds to the crackle.
When done add cumin seeds, Hing, and the paste of ginger, garlic, and green chili.
Now add finely cut onion and saute.
Let the raw smell of onion, ginger, garlic, and green chili go.

When done add cumin seeds, Hing, and the paste of ginger, garlic, and green chili.
Now add finely cut onion and saute.

Let the raw smell of onion, ginger, garlic, and green chili go.

Now add the ground paste of the green gram and saute.
Add all the dry masalas ie; Salt, Red chilly powder, Garam masala, Turmeric, Amchur powder, and dry coriander powder, combine them, and cook for about 1 minute.

Add grated coconut and fresh coriander leaves. Give it a good mix and the stuff is ready.

NOW THE BATTER IS READY, BUT BEFORE USING IT PUT 1/2 TEASPOON OF BAKING SODA+2-3 SPOONS OF WATER TO DISSOLVE AND THEN MIX IT WITH THE BATTER.

TO ADD COLOUR AND TASTE ADD SOME GARLIC AND ONION SHOOTS ALONG WITH A FEW STRINGS OF FRESH CORIANDER LEAVES

MAKING OF STUFFED APPAMS AND MINI DOSES

To make stuffed APPAM:

A NUMBER OF DIFFERENT TYPES OF APPAM PANS ARE AVAILABLE.

It may be of cast IRON, ALUMINUM, STONE, OR A NON-STICK-COATED METAL. Anyone is ok if it is seasoned properly, otherwise, Appam sticks to the pan and doesn’t come out.

Nowadays you get nonstick, which is best to use.

Take an appam pan and heat it on a medium flame.
Smear oil to all the groves nicely.
When hot start putting the batter, 1/2 fill and put stuff (ball made out of the moong gram stuff)
Now cover it with a little more batter.
Put some oil on top of each with a brush and cover and cook for 1 minute.

Now remove the lid and see turning one Appam, if you get a golden color turn all of them or else wait for some more time and then flip it.
Again put little oil to get it crispy

To make mini stuffed DOSA:

In the same way, we can also make mini Dosas.
The method is the same, but the pan used for it is different.
Heat the pan and smear the oil.
Now put a little batter on the Pan grove and put the stuffing and again spread the batter.
Put little oil on it and cover it to cook.
When it gets a golden color, flip it to another side.
Cook in the same way.

STUFFED MINI DOSA IS READY TO RELISH.

SERVE WITH CURDS OR ANY CHUTNEY.