Kara appam or spicy appam is a best evening snack for winter or rainy days. Chutney and sambar can be used as dips for this kara appam.
- 1 cup – Raw rice
- 1/2 cup – Whole black gram (without skin)
- 1 small pieces – Ginger
- 2 tbsp – Yogurt
- 1/4 tsp – Cumin seeds
- 1/4 tsp – Peppercorns
- 1 no – Green chilli
- 2 or 3 nos – Curry leaves (chopped)
- 1 pinch – Asafoetida
- Salt as needed
- Oil for deep frying
- Wash and soak raw rice and whole black gram each separately for at least 2 hrs.
- First grind whole black gram into a very smooth paste without adding much water (as we do for medhu vadai). Then grind rice and it should be little coarse (add very little water to this while grinding). Mix the ground rice and urad dal nicely using your hands.
- Coarsely grind cumin seeds, peppercorns, ginger, curry leaves and asafoetida in a mixie. Add this mixture to the batter along with yogurt and required salt, mix well. Allow the batter to sit for 30 mins to 1 hr.
- Heat oil in a frying pan, pour a ladle of batter and fry over medium flame until appam gets golden brown on both sides. Continue the same with rest of the batter. Drain the excess oil and serve hot with coconut chutney and sambar.
- You can also use this batter in a paniyaram pan and make kara paniyaram.
- Do not add too much water while grinding. If the batter becomes watery it will absorb more oil as well as you will not get right shape.