Super nutritious, protein packed, appam bowl with a salad. Drizzle it with a healthy avocado Greek yogurt dressing. Two easy, make ahead recipes below, for a meal in one!
Appams bring back memories of our visit to scenic Kerala. I was mesmerized by the breathtakingly beautiful tea estates on the hills and the idyllic backwaters and of course the scrumptious food! No wonder it is called God’s own country!
Appams are like dosa with a slightly thick center and paper thin crisp edges. I love this contrast in the texture of the appam. Traditionally they are made with fermented rice batter.
I experimented to make these appams with quinoa and dal. You may keep the batter plain or add your favorite flavorings to it. I added diced onion, cilantro and tomato to mine.
Also using them as a bowl, I added a simple salad. The creamy avocado Greek yogurt dressing drizzled over the salad, went perfectly with these appam! The soft center soaked it in and the crisp edges providing a yummy crunch to the salad.
Both the appam batter and the dressing can be made ahead of time and refrigerated for up to a week, which makes it very convenient.
Protein Power Appam
For the appam batter-
- ½ cup urad dal
- ¼ cup chana (yellow split peas) and masoor(red lentil) dal combined
- 2 cups quinoa
- 1 teaspoon methi (fenugreek) seeds
- Salt to taste
- About 2 tablespoons oil to make the appam
For the appam topping-
- Diced onion, tomato and cilantro/coriander leaves according to taste.
For the salad-
- Chopped lettuce, avocado, cherry tomatoes, onion.
For the avocado Greek yogurt dressing-
- ½ avocado peeled and pitted
- ½ cup plain nonfat Greek yogurt
- 1 serrano pepper (or to taste)
- 1 clove of garlic, peeled
- ½ teaspoon roasted cumin seed powder
- Handful of cilantro/ coriander leaves and tender stems
- Juice of ½ a lime
- 1 teaspoon of extra virgin olive oil
- 1 teaspoon sugar
- Salt to taste
To make the Protein Power Appam-
- Combine the urad, chana and masoor dal. Wash it well and soak in water.
- Wash the quinoa, rubbing it between your fingers. Drain and rinse once again. Drain the water. Add the quinoa to the soaking water with the dals. Add the methi seeds. Let the mixture soak, covered for about 3 hours.
- Blend the mixture using as much water as needed to make it into a dosa batter consistency. Cover. Set in a warm place for a minimum of 4 hours or overnight. Add salt as per taste. Stir well.
- To make the appam, lightly grease and heat the appam pan or a deep skillet or wok. Add about ¾ cup of the batter and swirl it around the pan to form the edges. Drizzle a few drops of oil around the edges of the appam. Add a tablespoon or so of the chopped onion, tomato and cilantro leaves. Cover and let it cook on low for about 2 to 3 minutes or until the center is cooked and the edges are a golden brown. Remove from pan. Repeat step 3 to make the other appams.
- Add the chopped salad to the appam bowl and drizzle with the avocado Greek yogurt dressing.
- For the dressing, blend all ingredients of the dressing together in a blender. Thin with water, if needed.
Have a great weekend everyone!