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Wednesday, 24 May 2017

Beetroot Appam / Pink Vellayappam


1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
1 medium beetroot

  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. Peel and cut beetroot into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  4. Add this beetroot puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

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