Nei Appam is one of the important neivedhyam dish for Gokulashtami festival. On the auspicious occasion of Krishnashtami, especially in the evening when we plan to invite Lord Krishna home, we have to fry the sweet appam. Nei Appam is one of the famous dish in Mangalore. This Nei Appam Recipe is instant and very easy to make unlike the traditional version. You can add coconut pieces for the crunch.
Ingredients :
1 cup rice flour
3/4 cup jaggery
1/2 cup water
2 ripe bananas mashed
4-5 Green cardamom powdered
1 tsp baking soda
Ghee or oil for frying
Method :
1. Add 1/2 cup of water to jaggery in a saucepan and heat it up until jaggery dissolves. Switch off the flame and let cool completely.
2. Mash the bananas using a masher/ fork.
3. Now add mashed banana, jaggery syrup, cardamom powder and baking soda to the rice flour and give it a good mix.
4. The consistency should be slightly thicker than our dosa batter consistency so adjust water accordingly. Cover it and let it rest for 2 hours.
5. Heat paniyaram pan, add 1/2 tsp of oil / ghee in each hole of the paniyaram pan, add a laddle full of the batter in each hole.Cook covered for 2-3 mins.
6. Turn over to other side and cook for 3 mins until its dark brown.Carefully transfer the paniyarams to a vessel.
7. The yummy Appam is ready for neivedhyam and for serving.
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IDLIS STEAMED IN JACKFRUIT LEAF MOULDS / MANGALOREAN GUNDA
In Mangalore idli made with jackfruit leaves is called Gunda. Idlis are steamed in jackfruit leaf moulds during any special occasion, celebrations and festivals in Udupi, Mangalore, Kundapur regions of Karnataka. Jackfruit leaves are weaved into tiny basket to steam idlis in them. They are pinned together using pins made from coconut shells, toothpicks and broomstick pins. These jackfruit leaves moulds are then filled with idli batter and are steamed to make Gunda. These Gundas have a nice smell and taste from jackfruit leaves. They also help you save time and effort involved in cleaning the idli moulds.
Ingredients :
1.5 cups raw rice
1 cup parboiled rice/ ukda chawal
1/2 cup urad dal
salt to taste
water for grinding
24 large jackfruit leaves (each basket requires 4 leaves)
toothpicks as required
1. Wash and clean the leaves with water and wipe them with a clean cloth napkin.
2. When making the moulds use leaves which are of the same size. Fix one leaf to the second (ie. the stem part facing outwards) with the help of toothpick.
3. Now place the third leaf on the top of the joined leaves. The fourth leaf on top of the third leaf securing with the help of toothpick.
4. Now fold two adjacent leaves taking care there is no space in between. If there is space, then there are chances of batter to leak.
5. Complete from all the sides. Cut the tips/ends of the three leaves. Leave one as it is so that when the Gunda is cooked, it can be lifted easily.
Method for the Idli batter :
1. Wash and clean the rice and urad dal. Soak them separately for atleast 4 hours.
2. Drain the water and grind them to a smooth paste using water as required. We need a semi-thick batter
3. Transfer the ground batter into a big vessel. Add salt and mix well. The batter tends to rise on fermentation so use a bigger vessel.
4. Allow the batter to ferment overnight or atleast 7-8 hours.
5. Pour batter into the prepared jackfruit leaf moulds till about three fourths full. Steam for 15-20 minutes.
6. Your Gundas are ready to be served with coconut chutney or sweetened & cardamom flavoured coconut milk.
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RICE STRINGHOPPERS / SEMAI/SHAVIGE/ IDIYAPPAM
Idiyappam / Semai adai is a popular breakfast snack & also served as part of main course. These homemade rice noodles are called semai adai in tulu, shavige in Kannada, Idiyappam in Malayalam. Traditionally the process of making shavige was bit elaborate and time consuming .. but the end result was worth it. They were made using a special shavige press that had three-legs and a rotating handle. Rice flour for Shavige has however replaced the traditional method of soaking and grinding the rice. After combining the rice flour with salt and hot water and mixing until reaching the right consistency (not too sticky), the dough is pressed through a metal press ( I used wonderchef snack maker) to create long stringy noodles. The noodles are squeezed out in a circular pattern onto a steamer plate that can also be lined with banana leaves. They are then steamed for about 8 to 10 minutes
Ingredients:
2 cups rice flour
1 tsp salt
1 tsp oil
1/2 to 1 cup hot water or as required
Method :
1. Add 1 tsp oil to 2 cup water and bring to boil. Keep aside.
2. In a bowl take rice flour, salt and mix well. Gradually add the hot water to the rice flour and stir with a spatula. Continue to add water little by little and mix well until a smooth, soft and non sticky dough is formed.
3. You can now knead with your hand for a minute or two once you are able to handle the dough.
4. Grease the inner part of the snack maker press and your palm with little oil. Heat the steamer.
5. Take a portion of the dough , smoothen it and fill it in the press.
6. Similarly grease the steamer plates or line it with banana leaves. Gently press the shavige dough onto the plate and steam the string hoppers for 8-10 minutes. Let them cool down for a few minutes before you transfer it to your serving dish.
7. On festivals they are served with sweetened & cardamom flavoured coconut milk
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