Appam with Veg stew (we call it ishtew in Kerala) or Egg roast is my favorite
South Indian brekkie. First time I am giving a twist to the regular appam
recipe by adding some beetroot juice. Appam came out so delicious and now I
have the confidence to try different
flavors. Here is the recipe for a flavorful Beetroot Appam- my final recipe for
#BellyNirvana ‘F2F Ka Lunch Box Campaign’ by Plattershare
in association with FarmztoFamiliez. Unlike Dosa/Idli batter, I was not sure
about the ready-to-prepare Appam batter, but the batter was so fresh and it was like homemade one.
Servings: 3
Total time: 20 mins
Ingredients
F2F Appam batter | 1 packet
Fresh beetroot juice | 100 ml
Sugar | 1 ½ -
2 tbsp
Salt | according to taste
Oil for greasing
Directions
1. In a bowl
mix F2F Appam batter and sugar. Make sure the batter
is at room temperature.
2. To the
batter, add beetroot juice. Make sure that you add just the right quantity of
juice to get the color. If you add more, batter consistency will change.
Note: This
batter is mildly salted, so add salt if required. I skipped adding salt.
3. Place the
Appam pan on low heat. Once the pan is ready, pour a ladle full of batter and
rotate the pan.
Note: I used
a non-stick Appam pan and skipped using oil. Also prepared a few plain Appams.
4. Cover and
cook it for 1-2 mins till you get a brown crust.
5. Serve it
with creamy vegetable stew or any gravy.
To know more about FarmztoFamiliez (F2F) products, checkout - http://www.farmztofamiliez.com/
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