Tossa / Appam is a popular snack from South India and has various names refereed to as "Pudd" in Karnataka and as Appam in Tamil Nadu. You will require a "Tossa Appam patra" for this snack, it is available on Amazon.in.
Appam does not need to be deep fried but it feels like a deep fried snack.
This is how the Appam Patra looks like, if you cannot find it on amazon, feel free to leave a comment, i'll help you with the link.
What you need to make a Appam??
- Left over Vermicelli /Semiya Upma
- Rice flour for binding
- Finely chopped onions
- Finely chopped Coriander
- Fruit Salt
- Salt
- Chili Powder
- Curd
- Water
- Oil
How to make Appams?
Step 1 is to make the batter, the batter consistency should be like dosa batter. (semi liquid).
Let us begin by grinding the leftover Vermicelli / Semiya upma. (you can mash it with a ladle also). To this mixture add rice flour for binding ,finely chopped onions, finely chopped coriander, fruit salt (Eno) salt , chili powder, curd, water. Mix this well and bring to a semi liquid consistency. (refer to the image).
Step 2 is to grease the Tosaa pan (Appam Patra) and gently put the mixture in each slot. (do not over fill the slots). cover the pan and let this cook.
Step 3 Keep monitoring the Appams and turn them over to cook well on booth sides. You will require to cook this on slow flame to ensure the Appams cook well inside and outside.
That is it!! hot hot Appams with leftover semiya upma are ready to be gobbled up, i like to eat them just like that, you can eat them with a dip of your choice.
Step 3 Keep monitoring the Appams and turn them over to cook well on booth sides. You will require to cook this on slow flame to ensure the Appams cook well inside and outside.
That is it!! hot hot Appams with leftover semiya upma are ready to be gobbled up, i like to eat them just like that, you can eat them with a dip of your choice.
6 Comments
Regards,
Suchitra
Thanku :)