Ingredients

Rice flour – 1 cup (see note 1)

Salt – 1/4 tsp

Coconut oil – 2 + 1/2 tbsp (see note 2 for alternative)

Water – 2 to 2 1/2 cups (approximately)

Ghee or sesame oil – 1 tsp

Mustard seeds – 1/2 tsp

Fresh curry leaves finely chopped – 2 tbsp

 Dosai/Idli Milagaai Podi – 2 tbsp (see note 3 for alternative)

Fresh grated coconut – 3 tbsp (optional)

Method

1)   In a wide bowl take rice flour, salt and ghee/sesame oil. Mix thoroughly by hand so the salt and fat spreads evenly. Set aside.

2)   Heat the water and once it starts boiling add this hot water little by little to the rice flour mixture and roughly mix with a spatula. Add enough water to bring the rice flour together roughly. Add 1/2 tbsp coconut oil on top of this hot rice flour mixture, cover the bowl fully and allow it to rest for 10 mins. Cover and save rest of the hot water for kneading the dough later.

3)   After 10 mins, when the rice mixture is warm and you are able to handle it with your hands, apply some coconut oil in your palm and start kneading the dough. If the mixture is too dry and doesn’t come together, then sprinkle some hot water we’ve saved and knead well until all the flour comes together and forms one smooth crack free dough. Cover this dough and let it rest for a further 5 mins.

4)   Now grease your palms with coconut oil and divide the dough into 3 or 4 portions. Take one portion out and make small balls, the size of a marble. Keep the rest of the dough portions covered with a damp kitchen towel until you shape them into small balls. Keeping the dough covered with a damp cloth helps keep the dough moist.

5)   Continue to shape the entire dough into small balls, cover and set aside. Now steam the prepared dough balls in a steamer or a pressure cooker for 6 to 7 mins. After 6 to 7 mins remove the steamed kozhakattai from the steamer and let it cool completely.

6)   Now in a wide pan or kadai take 2 tbsp coconut oil and heat it. Add mustard seeds and let it splutter. Immediately add the fresh curry leaves and mix once. Simmer the heat and add the steamed kozhakattais. Gently mix once so the oil coats evenly on them.

7)   Add dosai/idli milagaai podi and fresh grated coconut to the kozhakattai and mix completely. Cover the pan for just 2 mins and your tasty ammini kozhakattai is ready to serve.

Notes

1. I’ve used normal store bought rice flour to make this dish. You can use the same or if you get processed rice flour like idiyappam flour or more specifically kozhakkattai flour then it’s even better. The process is the same whichever rice flour you use.
2. You can use sesame oil instead of coconut oil.
3. I’ve chosen to spice up my ammini kozhakkattais with dosai milagaai podi, which is my favourite. You can feel free to try any other readymade spice powder like Kollu Karuveppilai Podi, Rasam powder etc according to your taste.

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Ingredients

Cooking sesame oil – 1 1/2 tbsp

Ridge gourd (cut into cubes) – 3 cups (beginners, check notes to learn how to prep ridge gourd!)

Salt – 1/2 tsp (or to taste)

Fresh curry leaves – a handful

Mustard seeds – 1/2 tsp

Moong dhal – 1 tsp

Fresh coriander leaves – a handful

Thick tamarind extract – 1 1/2 tbsp

Green chillies – 4 (or to taste)

Walnuts – handful

Yield
2 cups

Prep time
15 mins

Cook time
15 mins

Method

1)   Heat a shallow frying pan and add 1 tbsp oil. When it is warm add cubed ridge gourd, salt and jaggery. Mix once, cover and cook for nearly 10 mins on medium heat. Open the lid and mix intermittently to avoid charring. Once the ridge gourd cooks and shrinks to almost 1/3 of its original quantity add curry leaves (reserve few for tempering) and saute for a further 2 mins. Set this aside to cool completely.

2)   In a tempering pan heat 1/2 tbsp oil, add mustard seeds and let it splutter. Now add moong dhal and fry until golden. Add the reserved curry leaves and saute for a few secs. Transfer this to a serving dish.

3)   In a mixer jar add the cooked ridge gourd, coriander leaves, tamarind extract, green chillies and walnuts. Pulse a few times. Now add 2 to 3 tbsps water and grind to a chutney consistency. Transfer this spicy ridge gourd chutney to the serving dish. Mix the tempering into the chutney.

4)   Serve this healthy chutney with any Indian savoury tiffin and enjoy. Stays fresh for 2 days when refrigerated.   

Notes

1. Take your time to cook the ridge gourd and make sure it cooks well, shrinks and most of the moisture evaporates before grinding. Otherwise your chutney will have an uncooked raw flavour which is not good.
2. The spice level in this chutney is according to my taste preference. I like my chutneys hot and spicy. If it is too spicy for your taste then reduce the number of chillies.
3. You can add some chopped onions or grated carrots to the chutney after adding the tempering. This will enhance the taste and give a bit of crunch/texture to the ridge gourd chutney.
4. Try this yummy chutney with Yam Paratha. One of my favourite lunch box options!

Beginners tips

1. Make sure to buy ridge gourd that is tender to touch and not hard. Take the gourd in your hand and try twisting it a bit. You should be able to twist it slightly with ease. This means it is fresh and tender.
2. Wash the ridge gourd properly, and cut it into big pieces. Hold the piece vertically and slice off the ridges/rough edges with a knife. Now gently scrape the leftover skin of the gourd and wash the pieces once more.
3. When your ridge gourd is tender you can use the entire pulp after getting rid of the ridges fully and scraping the skin roughly. You don’t have to discard the outer skin completely or the seeds inside. If your gourd is old then it becomes very fibrous and the seeds become hard, the outer skin is difficult to cook and difficult to digest too. You may have to discard if it becomes old.

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In fact on a day when I feel like skipping a full meal, I have fruit and a glass of buttermilk mixed with this cut mango pickle. Perfect and yum!

Here’s the recipe for yet another interesting combo that is super easy to make and great to taste.

Ingredients

For Curd Rice:

Rice – 1 cup (see note 1)

Water – 2 cups

Milk – 1 1/4cups

Unsalted butter – 1 tbsp (optional)

Salt – 1/2 tsp

Asafoetida – 1/2 tsp

Sugar – 1 tsp

Fresh curd – 2 to 3 cups

Ghee – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Dry red chilly – 1 (cut into pieces)

Green chillies – 1 (finely chopped) (optional)

Ginger – 2 tbsp (finely chopped)

Curry leaves – a few (hand torn to pieces)

Coriander leaves – 2 tbsp (finely chopped) (optional)

For Cut Mango Pickle:

Raw/green mango – 2 medium sized

Salt – 1 1/2 tsp

Red chilly powder – 3 tbsp

Sugar/Jaggery – 1 tbsp (if your mango is too sour)

Asafoetida – 1 tsp

Cooking sesame oil – 1/4 cup

Mustard seeds – 1 tsp

Flavour enhancer powder – 1/2 tsp  (refer my tamarind rice recipe to make this powder)

Yield
Serves 2

Prep time
30 mins

Cook time
15 mins

Method

1)   Wash the rice twice, add water, unsalted butter and 1 cup milk (refrigerate the remaining 1/4 cup) to it. Mix once and cook until rice is done completely to a soft and mushy consistency. Once cooked, remove from heat and allow it to cool down a bit.

2)   While the rice is cooking, wash the mangoes thoroughly and pat dry with a clean kitchen towel. Make sure the mango is completely dry before chopping. Now chop the mangoes finely and add salt. Mix well and set aside for 10 mins.

3)   After 10 mins add red chilly powder, sugar/jaggery and asafoetida on top of the finely chopped mangoes. Let it all be a blob on top of the mango pieces. Do not mix it.

4)   In a tempering pan heat sesame oil. Add mustard seeds and let it splutter. Remove the tempering pan and let the spluttering settle down. After about 30 secs pour this tempering on the spices.

5)   Finally add the flavour enhancer powder and mix everything thoroughly. Let it sit for 10 mins for all the flavours to soak into the mango pieces. Your instant, delicious cut mango pickle is ready.

6)   When the rice is still warm, add salt, sugar and 1/4 tsp asafoetida to it. Gently mix everything once. Add curd and the remaining refrigerated milk. Mix nicely and set aside.

7)   In a tempering pan heat ghee. When ghee is medium hot (take care not to heat ghee until it becomes smoky) add mustard seeds and let it splutter.

8)   Now add urad dhal and red chilly pieces and fry until the dhal turns golden. Then add the remaining 1/4 tsp asafoetida, just mix and add chopped ginger, green chillies and curry leaves. Saute for a min and transfer this tempering to the curd rice.

9)   Add finely chopped coriander leaves to the curd rice and gently mix everything. It is now ready to serve with the pickle on the side.

Notes

1. To make authentic south Indian curd rice use any short grain, non fragrant rice like sona masoori or ponni rice. Try and avoid fragrant rice varieties like basmati or jasmine rice. These fragrant rice varieties have a distinct fragrance which will not go well with the typical taste of curd rice. In case you don’t have non fragrant rice varieties, you can make curd rice with millets too. Millet curd rice is equally tasty and much more nutritious.
2. I’ve used ponni rice to make curd rice. This variety takes 3 times water for each cup of rice to get cooked perfectly. However I’ve taken 2 parts water, 1 part milk (instead of all 3 parts water) and a tbsp of butter to cook the rice. Addition of milk and butter with water makes curd rice rich, creamy and tasty. Adjust the amount of water according to the variety of rice or millet you are using. Remember to add some portion of milk and a tbsp of butter.
3. Choose a raw mango variety that is not extremely sour for this kind of instant pickle. If possible wash and allow the mangoes to air dry before you make the pickle. Even the slightest moisture would reduce the shelf life of any pickle. Ensure to keep the bowl in which you are making the pickle and your hands dry as well.
4. The amount of salt, oil and flavour enhancer powder is important to maximise the taste and shelf life of this pickle. So try to stick to the quantities given here as much as possible. 
5. If your mango is not sour enough then add juice of a lime/lemon to the pickle and mix. This helps to add some sourness and also acts as a preservative.
6. This pickle stays fresh for a week when refrigerated.
7. I’ve given the recipe for basic curd rice. There are many things you can add to this basic version to enhance its taste and nutritive value. Finely chopped cucumber, grated carrot, finely chopped mango, cashew nuts, pomegranate pearls,  chopped fresh grapes are some of the options.

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Traditional peanut chutney has peanuts and coconut, but adding carrot to it gives it a bit more depth of flavour by introducing some sweetness. This spicy Carrot Peanut Chutney is a great side dish for idli, dosa and any kind of indian bread. This chutney can also be used as a spread in your sandwich or as an accompaniment for plain steamed rice.

Ingredients

Peanuts – 3/4 cup

Dry red chillies – 6 (or to taste)

Carrot (grated) – 1 1/2 cups

Onion – 1 medium sized

Tomato – 2 medium sized

Salt – 1 tsp (or to taste)

Peanut oil – 3 tbsp

Asafoetida – 1/4 tsp

Mustard seeds – 1 tsp

Moong dhal – 1 tsp

Curry leaves – a few

Sambar powder – 1 tsp

Grated coconut – 2 tbsp (optional)

Powdered jaggery or brown sugar – 1 tsp

Yield
3 cups

Prep time
15 mins

Cook time
30 mins

Method

1)   Heat a shallow frying pan and add 1 tbsp oil. Add peanuts and dry red chillies to this oil. On low heat fry these until crisp and remove the peanuts and chillies from the oil, transfer to a plate and let it cool.

2)   For tempering, heat the same pan, add 1/2 tbsp more oil and add mustard seeds and allow it to splutter. When the mustard seeds splutter add moong dhal and fry until golden. Now add curry leaves and mix once. Transfer this tempering to a plate and set aside.

3)   Chop onion and tomato roughly. Set aside.

4)   In the same frying pan take the remaining oil and heat it. Add chopped onion and fry until translucent. Now add grated carrot and chopped tomato. Add sambar powder, asafoetida and salt. Mix well, cover and cook until soft. Allow the cooked vegetables to come to room temperature.

5)   In a mixer jar add the peanuts and chillies. Grind coarsely. Now add the cooked vegetables, coconut and jaggery. Grind everything to a chutney consistency (add water as required to bring the chutney to a smooth cake batter consistency).

6)   Now transfer the carrot peanut chutney to a serving bowl and add the tempering. Mix well and serve with idli, dosai, upma, pongal (all Indian tiffin varieties), any Indian bread or plain steamed rice. This chutney is a great combination for Pidi Kozhukkattai too.

7)   When refrigerated, carrot peanut chutney stays good for 2 days.

Notes

1. To enhance the flavour and taste of peanuts I’ve used peanut oil for this recipe. As an alternative you can use sesame oil or any neutral oil.
2. Take your time to roast the peanuts and chillies on low flame. When roasted on low heat the peanut gets roasted inside out completely and adds an intense peanut flavour to the carrot peanut chutney. And the chillies have to fry and become crisp without changing colour as much as possible.
   If you don’t have dry red chillies, you can use chilli flakes instead. If you use chilli flakes, don’t fry it with the peanuts, just add it directly to the blender.
3. The spice level in this chutney is according to my taste preference. I like my chutneys hot and spicy. If it is too spicy for your taste then reduce the number of chillies.
4. You can add some chopped coriander leaves to the chutney after adding the tempering. This will enhance the appearance and nutritional value of the chutney.
5. If you make the chutney without fresh coconut it increases the shelf life by a day or two.

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In this recipe I’ve not completely added all the tastes because I did not have neem flowers (to bring in the bitter taste) and when the mango is used with the skin the astringent taste also is incorporated. But personally I don’t like my maangaai pachchadi to have the outer skin of the mango. So this recipe is tailor made for my taste buds. If you want to include all six tastes then use mango with skin and in the tempering add neem flowers after the mustard seeds splutter and fry till it turns dark brown.

So here’s my recipe for a tasty Maangaai Pachchadi.

Ingredients

Sliced Mango – 3 cups (heaped)

Jaggery (powdered) – 1 cup

Salt – 1/4 tsp

Oil – 1 tbsp

Mustard seeds – 1 tsp

Dried Red Chilly – 1

Water – 1 3/4 cups

Yield
3-4 cups

Prep time
20 mins

Cook time
30 mins

Method

1)   Wash the mango, peel and slice it roughly.

2)   In a wide heavy bottomed pan take the sliced mango and add 1 1/4 cups water and salt. Mix once, cover and cook on medium heat until soft and mushy. Stir in between to avoid the mango sticking to the bottom of the pan.

3)   While the mango is cooking, take the jaggery in another pan and add 1/2 cup of water. Cook this on medium heat, stirring continuously until the jaggery melts. Allow the jaggery water to boil for 5 mins. After 5 mins switch off the heat and set this aside.

4)   Once the mango cooks completely, reduce heat and strain the jaggery water (to get rid of any impurities) on top of this cooked mango. Stir, cover and cook on low to medium flame.

5)   Keep stirring periodically to avoid the maangaai pachchadi sticking to the bottom of the pan. The mango-jaggery mixture might splatter at this stage, so use a long handled stirring spoon to mix. After 10 to 12 mins of cooking, the pachchadi will thicken to a preserve consistency. Reduce the heat completely.

6)   Now heat a tempering pan and add the oil. Heat the oil a bit and add mustard seeds. Wait until it splutters and add dried red chilly. Fry for 30 s and add the tempering to the maangaai pachchadi. Mix once, switch off the heat and cool to room temperature.

7)   Transfer the maangaai pachchadi to a clean sterilised container and refrigerate. This pachchadi will stay fresh for 8 to 10 days when refrigerated.

Notes

1. I used a mango that was quite sour and hence added 1 cup jaggery. I prefer maangaai pachchadi to be sweet and sour equally. You can increase or decrease the amount of jaggery according to your taste preference and also according to the natural taste of the mango.
2. If you don’t have powdered jaggery and have only big chunks of jaggery, then try grating it in your vegetable grater. If it is too hard to grate then just heat up the lump of jaggery in microwave for 40 to 50 s. The hard jaggery will soften and you can easily grate it.
3. Traditionally, jaggery is used to make this dish. If you don’t have jaggery then try this with raw/brown sugar.
4. This recipe is safe for children. In this case, you may choose to leave out the chilly.

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I’ve added some roasted sesame seeds and crushed peanuts to this broccoli stir fry to add some crunch and enhance the protein value. So here’s the recipe for a perfectly low cal dish, loaded with nutrients and incredibly tasty too!

Ingredients

White sesame seeds – 1 tbsp

Peanuts – 2 tbsp

Broccoli – 1 medium sized

Cooking sesame oil – 2 tbsp

Green chillies/bird’s eye chilly (finely chopped) – 2 tsp

Ginger (finely chopped) – 3 tsp

Garlic (finely chopped) – 3 tsp

Onion (finely chopped) – 3 tbsp

Soy sauce – 1 tbsp

Rice vinegar – 1 tbsp

Tomato paste – 1 tbsp

Water – 1/2 cup

Corn flour – 1 tsp

Crushed pepper powder – 1 tsp

Crushed red chilly flakes – 1 tsp (optional)

Salt – 1/4?? tsp (or to taste)

Brown sugar – 1 tbsp

Green capsicum (finely chopped) – 3 tbsp

Spring onion (finely chopped) – 3 tbsp

Yield
Serves 3

Prep time
20 mins

Cook time
15 mins

Method

1)   Heat a frying pan and dry roast sesame seeds (on low heat) until they start to pop and turn golden. Set aside.

2)   In the same pan, dry roast peanuts (on low heat again) until crunchy and aromatic. Transfer to a plate and allow to cool. After they cool down, crush them coarsely and set aside.

3)   Trim broccoli into florets, blanch and set aside.

4)   In the same pan, heat oil, add green chillies, ginger and garlic. Saute for a minute. Add the chopped onions and fry on high heat until they turn translucent.  

5)   Add soy sauce, vinegar and tomato paste. Mix and reduce heat. In 1/2 cup water, take cornflour, crushed pepper, crushed red chilly flakes and mix. Add this cornflour mixture to the frying pan. Mix and let it cook for 2 mins in low heat. Add salt and brown sugar and mix. The cornflour mixture will thicken and come to a glossy, saucey consistency.

6)   Finally add green capsicum, spring onion and blanched broccoli. Mix and toss once so the sauce coats the broccoli florets fully. Switch off the heat. Add the roasted sesame seeds and crushed peanuts to the Broccoli Stir Fry and mix completely. Serve hot.  

Notes

1. Roast sesame seeds and peanuts in low heat. Patience is the key here. Take time to roast evenly so that the ingredients don’t burn and get charred.
2. See Cauliflower Bites recipe for broccoli blanching tips.

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Turmeric and, more specifically, fresh turmeric root is extremely healthy and filled with anti bacterial, anti fungal and anti viral properties. The main active component in turmeric is ‘curcumin’ – the key ingredient to all the healthy benefits turmeric offers, and it is present more in fresh roots than in processed turmeric powder. So, I prefer to use the fresh roots when it is in season, in different recipes and enjoy the benefits fully. 

This pickle recipe is extremely easy to make and loaded with health benefits, but the only disadvantage is that the shelf life of this turmeric pickle is just about 4 to 6 days when refrigerated. This is a great accompaniment for curd rice, sambar rice or as a topping for your oothappam. So go ahead and make this in small batches and consume within this period. If you have lots of fresh turmeric in your pantry, then do check out my Fresh Turmeric Thokku recipe for a longer shelf life pickle!

Ingredients

Fresh turmeric (finely chopped or grated) – 1 cup

Fresh ginger (finely chopped) – 1/4 cup

Green chillies (roughly chopped) – 3

Salt – 1/2 tsp (or to taste)

Sugar – a pinch (optional)

Lime juice – 2 tbsp

Cooking sesame oil – 1 tbsp

Mustard seeds – 1/2 tsp

Asafoetida (hing) – 1/4 tsp

Yield
1 1/4 cups

Prep time
20 mins

Cook time
5 mins

Method

1)   Wash the turmeric and ginger to remove any impurities. Then peel and grate/finely chop. Keep in a wide bowl.

2)   Add salt, sugar (if using), green chillies and lime juice to the turmeric and ginger. Mix well. Let this sit for 10 mins.

3)   In a small tempering pan heat the sesame oil and add mustard seeds. Let it splutter. Then add asafoetida, mix and transfer the tempering to the pickle. Mix everything properly. Your turmeric pickle is ready! Transfer this to a clean glass jar and store in the refrigerator. Stays fresh for 4 to 6 days when refrigerated.

Beginners Tips

1. Select and buy very fresh reasonably fat turmeric roots. Small tender ones don’t have the rich golden yellow colour.
2. Adding sugar to this turmeric pickle is optional, but I suggest to add a small amount to balance out the sour, spicy and salty taste from all the ingredients and enhance the taste.
3. Cool the pickle completely before storing it in clean, sterilised glass/porcelain jars. Even the slightest moisture will spoil the pickle with fungus formation. As a general rule, use dry, sterilised containers to store pickles and use a clean, dry spoon to serve. Don’t keep the pickle jar open for a long time to avoid any accidental spilling of liquids which will lead to spoiling of the pickle. 

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When I was in school, my grandma used to start making different varieties of savoury snacks and traditional South Indian sweets a few days before Diwali. The house would be filled with the awesome aroma of all these snacks and sweets. 

Omapodi is a slightly spicy savoury snack made from chickpea flour and flavoured with omam (carom seeds). Along with adding a nice strong flavour to the omapodi, omam also helps with digestion (especially for people who have a sensitive stomach).  

Ingredients

Chickpea flour (besan) – 3 cups

Rice flour – 2 cups

Carom seeds (omam) – 3 tbsp

Salt – 1 1/2 tsp (or to taste)

Red chilly powder – 1 1/2 tsp (or to taste)

Unsalted butter (room temperature)/hot oil – 3 tbsp

Oil for deep frying – as required

Water – as required

Yield
~ 1 kg

Special requirements
Murukku maker (using the disc with smallest holes, called omapodi disc)

Prep time
2.5 hrs

Cook time
45 mins

Method

1)   Soak the omam in about a quarter cup of hot water for a couple of hours. After soaking, grind this to a fine paste. Add a cup of water and dilute this omam pulp. Strain this through a fine sieve and discard the goo to get a strong decoction. 

2)   Take the chickpea flour, rice flour and chilly powder together in a bowl and sieve twice to remove any lumps or impurities.

3)   In a wide bowl, take the sieved flour mixture, add salt and mix well. Add your butter at this stage. If you want to make this recipe vegan, add hot oil instead of butter. You can use any neutral oil for this. Mix the fat into the flour mixture with your hand and make sure it is evenly distributed throughout.

4)    Heat the oil for deep frying in a wide heavy bottomed pan/kadai. Use the small holed disc of the Murukku maker for this. Grease the insides of the bottom part of the Murukku maker with a drop of oil. Do the same for the outer surface of the top part. This is to prevent the dough from sticking to the sides of the Murukku maker.

5)   Divide your flour mixture into five portions. Divide your omam decoction into five portions as well. Take one portion of each and combine to form a dough. Add water to the dough to make a very soft pliable ball. You should be able to squeeze the ball comfortably into the Murukku maker and then through the tiny holes as well. This is the right consistency. Fill the Murukku maker with the dough and keep ready.

6)   Test the oil to see if it is ready to deep fry the Omapodi. If you are satisfied, carefully squeeze out the dough in spirals, through the Murukku maker into the hot oil.

7)   Let it fry for around a minute, then flip the Omapodi carefully inside the oil and fry the other side too. It should take just about 2 mins to fry each batch fully. Once the bubbling of the oil subsides, the Omapodi will float and the hissing noise would have gone. 

8)   Now remove the Omapodi from the oil and drain it in a colander lined with absorbent kitchen paper towels. Once you’ve fried all the dough in the first batch, make a fresh new batch of dough. Grease the Murukku maker again, fill the new dough and fry. Repeat this process till you’ve fried everything.

9)   Let your Omapodi cool down to room temperature and then transfer to an airtight container.

Notes

1.  This recipe can be made with different flavours as well. You can make this plain (without omam and chilly powder), just with chillies alone, or with chillies and garlic. Grind whatever ingredients you fancy and use only a strained decoction like we’ve done here.
2. You can strain the Omam decoction several times to make sure there are no large particles in there. Impurities can block the tiny holes and make it harder for you to squeeze the dough out.
3. Always mix all the dry ingredients first before you add water to make dough. Prepare the dough in small batches and deep fry. This helps in 2 ways, first, since the dough is prepared fresh for each batch of deep frying, all the Omapodi come out in uniform colour and crispness. Second, the dough cannot be stored. So if you cannot deep fry the entire dough, you can store the leftover dry mixture in the refrigerator and use after 2 or 3 weeks also.
4. The shelf life of deep fried snacks changes depending on what fat you use to make the dough. If you use butter, the shelf life is longer (can be stored up to 3 weeks at room temperature). If you are vegan and want to use oil, the shelf life is shorter (can be stored up to a week at room temperature). Both these variations taste the same, only the shelf life varies!

Beginners’ tips

1. To test if the oil is hot enough, gently drop a tiny piece of the prepared dough into the oil. If it rises from the bottom of the pan to the surface in just about 4 to 5 seconds with a hissing noise and bubbles, then it means the oil is ready to fry.
2. Keep the oil in medium heat constantly while frying. If the oil is too hot then the Omapodi will quickly turn dark without getting cooked properly. If the oil is not hot enough then the Omapodi will absorb a lot of oil and will not be crispy.
3. Stick to the recipe for the omam quantity. Too much omam will make the Omapodi bitter!

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The process of making appam is quite simple, but requires some preliminary preparation a day or two before. Although you can make it the same day, appams come out super soft and fluffy if the batter is left to soak (similar to the fermenting process) for one or two days. Appams can be either deep fried or made in a special “Appam Maker” (a special pan used to make sweet and savoury appams – resembles an egg poacher). Here I’ve given the recipe for the deep fried version.

I learnt to make soft appams from my mom a few years ago and I’m happy to share her recipe with some handy tips as well.

Ingredients

Raw Rice (uncooked) – 1 cup

Urad dhal – 1 tbsp

Fenugreek seeds – 1 tsp

Fresh Coconut (grated) – 5 tbsp

Fresh Coconut (chopped) – 3 tbsp (optional, see note 4 for alternatives)

Jaggery (coarsely powdered) – 1 cup

Salt – a pinch

Cardamom powder – 1/2 tsp

Ripe Banana (mashed) – 1/4 cup

Whole wheat flour – 2 tbsp

Ghee – 1 tbsp (optional)

Oil – for deep frying

Yield
~25 to 30 pieces

Prep time
3.5 hrs
+ 2 days resting time

Cook time
40 to 45 mins

Method

1)   Take rice, urad dhal and fenugreek seeds together in a bowl, wash and rinse thoroughly. Discard the water. Add fresh water and soak for about 3 hours.

2)   After 3 hours, drain the water. Grind the soaked rice, urad dhal, fenugreek seeds and the grated fresh coconut together in a mixer to a smooth batter. Do not add too much water, use only the minimum quantity required for the mixer to run. The consistency of the batter should be like thick porridge. Transfer this to a bowl and set aside.

3)   Take the jaggery in a small pan, add 1/4 cup of water to this and heat it. Stir continously until the jaggery melts fully. Strain this jaggery water through a fine strainer to filter the impurities, if any.

4)   Now take the jaggery water in a pan, add salt and start boiling it in medium heat, stirring occasionally. The jaggery water goes through different stages of syrup consistency until it caramalises. For appam, we boil the jaggery syrup to ‘soft ball’ consistency. Switch off the heat when you get there.

How to check syrup consistency:

Reduce the heat completely when you check the syrup consistency. Drop a bit of the boiling syrup into a small bowl of room temperature water. The syrup should not dissolve and you should be able to scoop it out, roll it between your fingers and get a soft gooey ball. This is the right consistency for the syrup. 

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5)   Add cardamom powder and ghee to the jaggery syrup and mix well. Now slowly add this syrup to your batter. Add wheat flour and mix well till there are no lumps.  You can use a hand blender if you have one.

6)   Set aside the batter until it comes to room temperature. Cover and refrigerate the batter for up to 36 to 48 hrs. 

7)   After this resting time, remove the batter from the refrigerator and let it come to room temperature (about half an hour or so). Add mashed ripe banana and coconut pieces to the batter and mix thoroughly. Check the consistency of the batter. If the batter is too thick and doesn’t flow smoothly then add a little water to bring it to a nice dropping consistency (check ‘Thavala Vadai’ recipe for dropping consistency video).

8)   Heat the oil for deep frying until medium hot. When it is medium hot, reduce the heat completely.

9)   With a small round ladle, take the appam batter, bring the ladle as close as possible to the surface of the oil and slowly drop the batter into the oil. Gently splash oil with a slotted spoon on top of the appam continuously. The batter will sit at the bottom of the oil for a few seconds then slowly start to come up and float (should take about 20s). When it reaches the surface of the oil, gently flip the appam.

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10)   Fry the appams until golden on both sides and remove from oil. Drain on a kitchen towel to remove excess oil. Serve warm.

Notes

1. Urad dhal, fenugreek seeds, fresh coconut and mashed ripe banana give softness to the appam. So I suggest not to skip any of these ingredients.
2. The ratio of jaggery to rice is perfect for me. Little less or more jaggery will also work fine for this recipe.
3. Ghee and cardamom powder give a very authentic Indian flavour to this traditional sweet. Nutmeg powder can also be used instead of cardamom powder.
4. You can use chopped nuts instead of chopped coconuts if you prefer.
5. It is not necessary to fry the appams one by one always. You can fry them one by one until half done on both sides, remove from oil and leave it in a colander. When you have 3 or 4 of this half done appams, gently drop them back into the oil and fry them (as a batch), until fully done and golden. This way you save some time.
6. Appam stays fresh for a couple of days at room temperature. Beyond that, refrigerate and heat it up a bit before serving.

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The amazing thing about the banana tree is that every single part except the leaves can be eaten. Its stem, leaves, flower and fruit are all used in cooking one way or another. The stem and flower are more time consuming and tricky to clean and use, compared to the fruit, but have great nutritive value and health benefits. Totally worth the effort! Banana stem has good amount of fiber, potassium and vitamin B6. It helps maintain good gut health and also aids weight loss. Banana stem can be used in a tasty curry, koottu, salad, soup, in your vegetable juice, as a healthy drink, as a vegetable for your sambar, in your vadai and in many other dishes!

I’ve added green mung sprouts in this curry, to incorporate a good source of protein, fiber and many important nutrients. Sprouted mung beans are more nutritious than ones that haven’t germinated yet.

The combination of banana stem and moong sprouts makes this simple curry dish a complete meal in itself for weight watchers and a power packed side dish for your rice or other healthy complex carbs like millets/brown rice/red rice or hand pound rice.

Ingredients

Coconut oil – 2 tbsp

Mustard seeds – 1 tsp

Chana dhal – 1 tsp

Urad dhal – 2 tsp

Green chillies (finely chopped) – 2 tsp

Ginger (finely chopped) – 3 tsp

Curry leaves (finely chopped) – 2 tsp

Coriander leaves (finely chopped) – 2 tbsp

Banana stem (chopped into small cubes) – 2 cups

Green mung sprouts – 1 cup

Salt – 1/2 tsp (or to taste)

Sugar – 1/2 tsp (optional)

Fresh coconut grated – 3 to 4 tbsp

Yoghurt/Buttermilk – 2 tbsp

Yield
Serves 4

Prep time
25 mins
2 days to sprout the mung beans

Cook time
15 mins

Method

1)   In a bowl take 500 ml water, add the yoghurt/buttermilk and mix completely. Peel the first few outer layers of the banana stem by hand. It will look like a smooth, shiny cylindrical tube at this stage. Now cut the last  outer layer with a knife as shown in the video. What you see inside won’t be glossy anymore.

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2)   Now cut the cylindrical stem horizontally. Discard the fibers like it is shown in the video and put the slices in the yoghurt/buttermilk mixed water. This stops the slices from changing colour and helps them stay fresh for longer. Every time you slice the stem horizontally, you have to pull out the fibers and discard.

Chop the slices into small cubes and put them back in the yoghurt/buttermilk water until you start cooking.

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3)   Just before cooking, drain the banana stem pieces well and keep ready. Heat a wide pan until medium hot, add 1 1/2 tbsp of coconut oil. Then add mustard seeds and allow it to splutter. 

4)  Now add the chana and urad dhal. Fry until golden and crisp. Immediately add the green chillies, ginger, curry and coriander leaves. Saute for a minute.

5)   Now add the chopped banana stem, sprouted green mung sprouts, salt and sugar. Mix and cover the pan. Let it cook on medium heat for nearly 7 to 10 mins. Open the pan once in between and mix the curry, close the pan and continue to cook.

6)   After about 10 mins, open the pan, add the coconut and mix completely. Switch off the heat and transfer the banana stem and sprouts curry to a serving dish. Enjoy with your choice of rice or roti or as a salad.

Notes

1. While buying the banana stem, make sure to buy fresh and tender stem only (fresh stem will be white in colour). Old discoloured stems have more fibers and are difficult to prepare.
2. You can also add 2 tbsp of fenugreek sprouts (check out my fenugreek and grape pickle recipe for tips on sprouting fenugreek) to this curry, for more added nutrition and health benefits. Fussy eaters will not even know that you’ve added fenugreek sprouts and you will have the satisfaction of serving a completely nutritious curry/salad to them!
3. When fresh coconut is used, I prefer to use coconut oil. A mild drizzle of coconut oil on top of the banana stem and sprouts curry, after switching off the heat, can add a very nice aroma to this wonderful dish. But feel free to use any other cooking oil if you don’t have coconut oil.
4. It is better to undercook the banana stem and sprouts in this curry. Both of these can be eaten raw too. If you are going to have this as a salad then cook only for 4 to 5 mins and remove from heat. Then add the grated coconut, mix and enjoy.

Beginner’s Tip

1. To make your own green mung sprouts, wash and soak the green mung in water. Discard the water after the first 12 hours and add fresh water. Let it soak for another 12 hours. After 24 hours of soaking, the mung will be soft, swollen fully, and ready to sprout. Drain the water completely, tie the soaked mung in a clean kitchen cloth, place it in a dry container with a lid on and partially closed. Place this in your kitchen, away from direct heat, preferably in a dark place and do not disturb for at least 12 hours. After nearly 12 hours your green mung will have sweet smelling, long, thick sprouts. Store this in a clean, dry container with the lid on, in your refrigerator for up to 3 to 4 days. Use when required and refrigerate the leftover sprouts. Sprouting lentils or beans before cooking not only enhances its nutritive value, but also helps in easier/better digestion for people who experience heaviness or bloating after having protein rich lentils and beans.

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