Recipe for solam / jowar appams made with whole grains ground and made into a fermented batter. Sorghum Hoppers that are healthy, whole grain, and gluten-free.
A healthy whole grain breakfast appam. Sorghum Millet also called as solam in Tamil is a nutritious millet rich in minerals and fiber. This sola appam, the jowar appam is made by soaking the jowar millet along with brown rice and a few fenugreek seeds. It’s better to soak the grains overnight. Once soaked, It is ground along with the addition of little cooked rice, fresh shredded coconut, yeast, jaggery, and salt. The ground batter is then fermented for 6-8 hours. Fermenting also improves the bioavailability of the millets. Just before making appams, a tempering of spices and herbs is added for that extra flavor. This batter can be refrigerated and used for a couple of days. Another healthy way of including whole grains in our diet. Hope you like this recipe.
One question I get repeatedly asked is the substitution for yeast. While yeast is one of the safest ingredients to use, for some reason some of you may not want to use it and I respect that. In that case, you can add a scoop of old appam batter or idli batter instead of yeast and that will help kickstart the fermentation process. Also adding a pinch of baking soda just before making the appams will help in getting fluffy appams.
Another thing is if it’s okay to use sorghum / jowar flour instead of jowar. I have found that appams made with flour are not very great in texture and sometimes it turns out gummy as the flour is usually ground to a super fine texture. So I prefer sorghum grain to flour. Soaking the grain and grinding them also results in better fermentation when compared to using flour.
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Here is the video of Masala Solam Appam | Appam Made With Jowar Grain | Sorghum Hoppers Recipe | Healthy Fiber Loaded Masala Appam Recipe
Main Ingredients
1 cup solam / sorghum 1 cup brown rice 1/4 teaspoon fenugreek seeds 1/4 cup cooked rice 1/4 cup fresh shredded coconut 1/4 teaspoon active dry yeast 1 teaspoon jaggery 1 teaspoon salt 2 cups water
For Tempering
1 teaspoon vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 teaspoon minced ginger 2 sprigs curry leaves finely chopped 1/4 teaspoon red chilli flakes 1 green chilli finely chopped 2 tablespoons coriander leaves, chopped
Wash and soak the solam along with rice and fenugreek seeds overnight. A minimum of 6-hour of soak is required as the grains are very hard. After soaking, drain the water used for soaking. Add a cup of water and grind to a paste. Halfway through, add the cooked rice, coconut, yeast, jaggery, and salt. Grind again to a fine paste. Transfer the ground batter to a bowl. Rinse the mixie with a cup of water and add to the bowl. (A total of two cups of water is used for grinding the batter). Cover the bowl with a lid and let the batter ferment for about 6-8 hours. Once fermented the batter should be foamy and bubbly. Set aside.
Tempering: Heat oil in a pan and add in all the tempering ingredients except chillies and coriander. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add the coriander leaves and the green chillies to the batter and mix well to combine. The appam batter consistency should be thin. Little thinner than the dosai batter consistency. Add water if necessary to adjust the consistency of the appam batter.
Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all sides.
Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula. Serve the appams hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Main Ingredients
1 cup solam / sorghum 1 cup brown rice 1/4 teaspoon fenugreek seeds 1/4 cup cooked rice 1/4 cup fresh shredded coconut 1/4 teaspoon active dry yeast 1 teaspoon jaggery 1 teaspoon salt 2 cups water
For Tempering
1 teaspoon vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 teaspoon minced ginger 2 sprigs curry leaves finely chopped 1/4 teaspoon red chilli flakes 1 green chilli finely chopped 2 tablespoons coriander leaves, chopped
Wash and soak the solam along with rice and fenugreek seeds overnight. A minimum of 6-hour of soak is required as the grains are very hard. After soaking, drain the water used for soaking. Add a cup of water and grind to a paste. Halfway through, add the cooked rice, coconut, yeast, jaggery, and salt. Grind again to a fine paste. Transfer the ground batter to a bowl. Rinse the mixie with a cup of water and add to the bowl. (A total of two cups of water is used for grinding the batter). Cover the bowl with a lid and let the batter ferment for about 6-8 hours. Once fermented the batter should be foamy and bubbly. Set aside.
Tempering: Heat oil in a pan and add in all the tempering ingredients except chillies and coriander. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add the coriander leaves and the green chillies to the batter and mix well to combine. The appam batter consistency should be thin. Little thinner than the dosai batter consistency. Add water if necessary to adjust the consistency of the appam batter.
Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all sides.
Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula. Serve the appams hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/masala-solam-appam/
Recipe for Poondu Chinna Vengayam Chutney | Garlic & Sambar Onion Chutney – An easy chutney that makes a perfect side dish for South Indian tiffen items like idli and dosai.
Garlic and Indian shallots are the key ingredients that make for this most tastiest chutney. Belonging to the allium family of veggies, this chutney packs a punch and is also good for you. The key to this chutney is to roast everything till golden. It’s important that the shallots are slow-roasted till they are nicely caramelized. The roasted mildly sweet shallots and garlic make this chutney what it is. This chutney can be stored in the refrigerator for days. Not just for idli and dosai, you can use this as a spread for your sandwiches and wraps. If you are hard-pressed for time, you can use regular onions in place of shallots and that comes out delicious too. But the taste of shallots is what makes this chutney really special.
Here is a tip for peeling shallots – If you soak the shallots for about 20 minutes in water, the skin of the shallots peels super easily else it can take a lot of time to peel them.
I like to make this chutney slightly on the spicier side. Adjust the chillies according to your taste. Hope you will try this recipe.
If you do not have a lot of time, feel free to use the pre-packaged peeled shallots and garlic, With already peeled garlic and shallots at hand, this recipe can be put together in minutes.
Garlic and Onion both belong to the Allium family of vegetables and have been used in traditional medicine for thousands of years. They are both rich in sulfur compounds and are good for cardiovascular health.
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Here is the video of how to make Poondu Chinna Vengayam Chutney | Garlic & Sambar Onion Chutney | Easy Side Dish For Idli And Dosai
For the chutney
1 tablespoon gingelly oil 1.5 teaspoon chana dal 1.5 teaspoon urad dal 1/2 teaspoon cumin seeds 6 dried red chillies 1/2 cup shallots/sambar onions 2 pods garlic 1/4 cup fresh shredded coconut 1/2 teaspoon salt 1 marble-sized tamarind 1/3 cup water
For tempering the chutney
1 teaspoon gingelly oil 1/4 teaspoon urad dal 1/4 teaspoon mustard seeds 1 sprig of curry leaves 1 dried red chili
Heat a kadai and add oil. Add the chana dal and urad dal and roast on a low flame till golden. Once the lentils are golden, add the cumin seeds and the red chillies. Saute briefly for a few seconds. Add the shallots and garlic and cook well till the shallots are nicely caramelized. It’s important that the shallots cook well as the flavor of roasted shallots is what makes this chutney very delicious. Once the shallots and garlic are roasted, add the coconut, salt, and tamarind. Cook for a minute. Remove from heat and set aside to cool. Add the cooled ingredients to a mixie and grind to a paste. Add little water while grinding. Remove the chutney from the mixie to a serving bowl. Set aside. Heat a tempering kadai and add oil. When the oil is hot, add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney. Just before serving, mix the tempering into the chutney. Serve with South Indian Tiffin items like Idli and Dosai.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
