appam recipe in hindi by nisha madhulika appam manchurian recipe by nisha madhulika on times food

Hey everyone! I stumbled upon this absolutely delightful fusion recipe the other day and just HAD to share. It’s called Appam Manchurian, and I know, I know, it sounds a little out there, but trust me on this one. It’s the perfect blend of South Indian comfort food and Indo-Chinese zing. Imagine fluffy, slightly sweet appams coated in a savory, tangy Manchurian sauce. The textures are just divine!

Appam Manchurian

This recipe takes the classic comfort of appams and gives it a fun, flavorful twist with a spicy Manchurian sauce. The perfect appetizer or light meal!

Okay, let’s get to the good stuff. Here’s what you’ll need and how to make it:

Ingredients:

For the Appams:

• 1 cup Rice Flour
• 1/4 cup Cooked Rice (cooled)
• 1/2 cup Coconut Milk
• 1/4 teaspoon Dry Yeast
• 1 teaspoon Sugar
• Salt to taste
• Water, as needed

For the Manchurian Sauce:

• 1 tablespoon Oil
• 1 tablespoon Garlic, minced
• 1 teaspoon Ginger, minced
• 1 Green Chili, finely chopped (optional)
• 1/2 cup Onion, chopped
• 1/2 cup Capsicum (Bell Pepper), chopped
• 1/4 cup Spring Onions, chopped (for garnish)
• 2 tablespoons Soy Sauce
• 1 tablespoon Tomato Ketchup
• 1 teaspoon Chili Sauce (optional)
• 1/2 teaspoon Vinegar
• 1 teaspoon Cornstarch, mixed with 2 tablespoons water
• Salt to taste
• Pepper to taste

Instructions:

Making the Appams:

1. In a blender, combine the rice flour, cooked rice, coconut milk, yeast, sugar, and salt. Blend until smooth.
2. Pour the batter into a bowl, cover it, and let it ferment for about 6-8 hours, or until it doubles in size. The batter should be bubbly.
3. If the batter is too thick, add a little water to adjust the consistency. It should be like a thin pancake batter.
4. Heat an appam pan or a small, round-bottomed pan. Grease it lightly with oil.
5. Pour a ladleful of batter into the pan. Gently swirl the pan to coat the bottom and sides with a thin layer of batter, leaving the center slightly thicker.
6. Cover the pan and cook for 2-3 minutes, or until the edges turn golden brown and the center is cooked through. The appam should have a slightly spongy texture.
7. Remove the appam from the pan and set aside. Repeat with the remaining batter.
8. Cut the appams into bite-sized pieces.

Making the Manchurian Sauce:

1. Heat oil in a wok or a large pan. Add the minced garlic, ginger, and green chili (if using) and sauté for a minute until fragrant.
2. Add the chopped onion and capsicum and sauté until they are slightly softened, about 3-4 minutes.
3. Pour in the soy sauce, tomato ketchup, chili sauce (if using), and vinegar. Mix well.
4. Add the cornstarch slurry and stir continuously until the sauce thickens.
5. Season with salt and pepper to taste. Adjust the sweetness and spice levels to your preference.

Bringing it all together:

1. Add the appam pieces to the Manchurian sauce and toss gently to coat them evenly.
2. Cook for another 1-2 minutes, stirring constantly, until the appams are heated through and coated in the sauce.
3. Garnish with chopped spring onions.
4. Serve hot and enjoy! These are best enjoyed immediately.

Seriously, you HAVE to try this! It’s such a fun and unexpected combination of flavors. Let me know what you think if you give it a shot! Happy cooking!

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Appam Manchurian Recipe By Nisha Madhulika On Times Food

recipes.timesofindia.comAppam Manchurian recipe by Nisha Madhulika on Times Food

appam manchurian recipe by nisha madhulika on times food. Appam manchurian recipe by nisha madhulika on times food