Sooji Appam and Kadalai Paruppu Sundal

Sooji Appam

Deep-fried appams fried in sunflower oil

Ingredients:
For outer cover:
Maida/APF - 1/2 cup
Wheat flour - 1/2 cup
Ghee/Clarified butter  - 1/2 tsp.
Salt - a pinch

Method:
1. In a bowl, add maida, salt, wheat flour and ghee and mix well.
2. Add water little by little and knead the mixture into a dough. Cover and keep aside for half an hour.




Sooji appams shallow-fried with ghee


For stuffing:
Rava/sooji/semolina (fine) - 1/2 cup
Sugar - according to taste
Cardamom powder - a pinch
Ghee

Method:
1. Add 1/2 tsp. of ghee on the pan. Add rava and saute till it turns to light golden color.
2. Add 1 cup of water and mix well to avoid lumps. Cook the rava in low flame.
3. Combine sugar and when it becomes thick, add cardamom powder and 1 tsp. of ghee.
4. When the sooji leaves the sides of the pan, remove from heat and cool it.

Preparation for appam:
1. Divide the dough (outer cover) into equal-sized balls. Flatten them into round disks (puris) with a rolling pin.
2. Place 1 tsp. of sooji stuffing in the centre of the disk. Cover all the edges by bringing it to the centre, seal and again flatten them into disks.
3. Continue this process with the remaining balls.
4. Shallow fry or deep fry the appams.


Kadalai paruppu sundal

Ingredients:
Bengal gram/chana dal/kadalai paruppu - 1 cup
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)
Grated coconut - 1 tbsp.

To temper/tadka:
Mustard seeds - 1/2 tsp.
Split urad dal - 1/2 tsp.
Green chillies - 2 (slit into halves vertically)
Dry red chilli - 1 (cut into 4)
Curry leaves - 1 sprig
Asafoetida powder - a pinch
Oil

Method:
1. Soak bengal gram for an hour. Cook them till tender with salt to taste. Drain the water.
2. Heat oil in a pan and all the tempering ingredients.
3. When the seeds splutter, add the bengal gram and toss gently.
4. Remove from heat and add the coriander leaves and coconut. Mix gently.

Posted in: Sundal, Sweet