Ever since I've moved to Ahmedabad, and met new people here, most of them ask me where I am from and I start with saying that I am a Mangalorean, who's been living in Bangalore, and their instant reaction is 'oh, you are a South Indian'...ok, i am very much that, but then the next classification is that being South Indian means eating only idli, dosa, sambar and rice...
We do eat that, but that is not the only thing we eat...
Each state down South has so much variety to offer in terms of food, language, customs, but its all tagged as one happy idli-eating community !
Ok, I do know people down South who think that everyone this side of the Vindhyas are 'North Indians' and eat rotis, cholay and paneer !!
Its wierd that after having most cities being so cosmopolitan, some ideas just dont get out of our heads !
I had some friends and their kids coming over yesterday for lunch and decided on a South Indian menu that did not have idli, dosa or sambar...
We had spicy and sweet appes, raw mango chitranna, green and red chutneys, potato fry, chana dal vadas and curd rice (a little boy requested that)
I had a little dough of the sweet appe and made that for breakfast today !
These sweet appes are really spongy, soft and tasty and you can gobble a few down, before you even realise it...Its not too sweet, so it works well for me !
What you need -
3 cups raw rice
1 1/2 cup poha / beaten rice or 2 cups puffed rice
2 cups grated jaggery
1/2 - 3/4 cup grated coconut
1/4 tsp turmeric powder
1 cup buttermilk
a pinch of salt
What you do with it -
Soak the rice in the buttermilk for about 3-4 hours. You can add water to make enough liquid to cover the rice
Grind the soaked rice with the coconut till its a smooth paste
Wash the poha and drain the excess water
Add turmeric powder, jaggery, salt and beaten rice and grind well
Do not add too much water
Ferment it overnight
Heat the appe kadai / Aebelskiver pan and add a drop of oil into each cavity
Pour a spoonful of the batter till its 3/4th of the level in the cavity
Cover and flip over each one after 2-3 mins
Let it cook for another minute
If you dont have a appe kadai / Aebelskiver pan, you can add a little buttermilk / water while grinding the batter
Pour out like a small thick dosa, on a tava
Cover with a lid till done. You dont need to flip this over
This is called 'surnoly' in Konkani