Ottadaiyan Aapam Recipe:
Ottadaiyan Aapam Recipe-With step by step images and detailed recipe
An aapam recipe comes to you without any yeast or coconut or cooked rice. This style of aapam batter is from our family tradition and I somehow am not convenient grinding cooked rice.
Aapam is our favourite and unlike other dishes which are commonly made aapam is slightly a demanding recipe. You need the right texture and the aapam has to really flip out of the aapam kadai. I remember Chef Bhatt saying Appam should have a thick centre, thin curved edge with million dots. The million dots say that they are perfectly fermented.
Ottadaiyan Aapam Recipe:
A lot of us confuse between aapam and appam. Aapam is a steamed crepe made in curvy pan whereas appam is a dumpling either made as deep fry in ghee/oil or in paniyaram pan. Aapam is served with vegetable stew, coconut milk, kurma and our family uses shallot chutney. The below recipe is a no-fail recipe and be assured of your aapam not sticking to the pan.
What is Ottadaiyan Rice and its health benefits?
Ottadaiyaan(ஒட்டடையான்) is red rice variety which is a traditional rice variant. It grows for 180 -200 days and is 6-7 feet tall. I couldn’t find much information on this variant. But the rice has the following health benefits
- Recommended for Diabetic Patients
- Improves your digestive system and cures constipation.
- Builds stamina and improves health
- Rich in fibre
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Ottadaiyan Aapam Recipe:
Ingredients:
- Ottadaiyan Rice-1/2 cup
- Raw rice/Thanga Samba rice-1/2 cup
- Whole Urad Dhal-1/3 cup
- Fenugreek -1 tsp
- Salt-To taste
Procedure:
1. Wash and rinse everything well.
2. Soak everything together for 6-8 hours.
3. Drain excess water and grind everything except salt together.
4. You can add 1/2 half water to ensure smooth grinding.
5. Allow the batter to ferment overnight.
6. Now add salt and 1 cup water.
7. Grease the aapam pan and pour the batter.
8. Gently tilt to spread the batter.
9. Close and cook for 3-5 minutes.
10. Aapam is ready.
P.S:
Using native white rice like thanga samba is better instead of using raw rice.
Allowing natural fermentation overnight gives a great flavour to the dish.
References:
nammalavar.co.in
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Disclaimer:
I am not a qualified doctor/nutritionist/medical practitioner. The information is not equivalent to medical expert advice. The information is based on my reading and research, and the references are shared above. Thank you