Hello everyone! I am back to blogging again after a very long time. December 2015 had been a very happening month for majority of Chennaites which am sure none would be looking forward to again.
It’s time to get over all that and look forward to a beautiful and a brilliant year:)
To keep with that mood, am going to share with you all a new creation from my kitchen, Sweet Corn Khuzhi Appam 🙂
It’s warm, soft, healthy, super tasty and looks as beautiful and vibrant as the new morning sun kissed sky:)
Wishing everyone a very very Happy New Year!
Boiled rice – 3/4th cup
Corn rava ( makai rava, chola rava) – 3/4th cup
Urad dal ( black gram/ ullundhu)- 1/4th cup
Salt to taste
Chopped onion – 1/2 cup
Roasted sweet corn kernels – 3/4th cup
Chopped coriander leaves – 2 tbsps
Oil – as much required for shallow frying
Wash and soak the rice, corn rava and urad dal for 2-3 hrs. Drain the water. Grind everything to a smooth batter adding required amount of water.Add salt to taste and mix well. Let it ferment ( overnight or 6-8 hours).
To the fermented batter, add chopped onions, roasted sweet corn kernels and chopped coriander leaves and mix well.
Heat an appam pan. Add little oil in all the moulds. Add a tbsp of batter in each mould and cook till the underside turns crisp. Gently flip, add little more oil and cook till the other side also turns crisp.
Serve the corn appam hot with any spicy chutney of your choice:)