Topic started by kaameshwari (@ 162.42.203.224) on Fri May 26 08:55:31 .
All times in EST +10:30 for IST.

I have tasted lots of goodies made w/ aval. But, do not know how to make any one of them. If you can list different methods of making aval sweets, it would be greatly appreciated.

Responses:

• Old responses
  
• From: Maya Varma (@ nc1.emirates.net.ae) on: Mon Oct 8 01:43:20
  
  For all those who like 'Appam' or 'Velleppam'
  
  This is my experimented simple method of making 'Appams'
  
  Ingredients:
  
  Basmati Rice
  Soaked for couple of Hours 4 - 5 Cups
  Par Boiled Rice 1 Cup
  Urud Dal 1 TSpoon
  Fresh Scrapped
  Coconut or Coconut Powder 1 Cup
  Yeast + 1 TSpoon Sugar (Mixed in lukewarm water)
  Salt As desired
  
  Mix and grind together all the above ingredients in a mixe / grinder to make a smooth batter and keep it for couple of hours till rising (fermenting) up.
  
  This batter will give you nice soft 'Appams'. You can use ordinary 'tava' or 'Appa Chatti' for making these 'appams'. I use ordinary dosai tava.
  
  Appams will go well with 'Stew' or 'Kadali Kari'.
  
  
  
  
  
• From: testing (@ 203-195-181-154.now-india.net.in) on: Mon Oct 8 09:20:10
  
  testing
  
  
• From: Tamil Babe (@ rn251-65.resnet.uoguelph.ca) on: Tue Oct 16 04:43:17
  
  The best "appams" or hoppers are made by Sri Lankans. There is this place in Toronto (Scarborough to be precise) called Hopper Hut which is famous for their hoppers. If you don't mind waiting in long lines (ya they are busy), I suggest you to try it out whenever you are in Toronto.
  
  Personally I like the hoppers that are paper thin (I wonder how that's made) or the ones that are soft in the middle and crispy on the edges (the kind my mom makes). And of course it should have the authentic appam shape - the shape of the "appa chatti"!
  
  
• From: vin (@ www-cachea.soton.ac.uk) on: Thu Oct 18 10:46:51
  
  "Aval Upma" Andhra style:
  
  mix 2 or 3 cups (as needed) in water and clean the aval and drain the water. Now cover the dish containing it with a lid for may be 20 to 25 minutes. Some poeple soak the aval in water this long. This is okay if the aval is the thick aval we usually get in S India. But if you have to use the flaky aval which you normally get here then you have to follow my sggetstion. Also the aval upma prepared this way comes out as separate grains. HEat a table spoon of oil in saucepan and bring it to medium heat and add 1/2-1 tsp of channa, urad and 3-4 dry chillies and as your roast them throw a 1/2-1 tsp of mustard seeds into it. When the mustard seeds splutter add 3 sliced green chillies, 1/4-1/2 inch chopped ginger, thinly diced onions (1/2-1). Keep tossing the mixture. The ginger, onions should give a "fried" aroma . Do not over fry, it is meant only to allow the onion to get a little "tendery". Now add the "wet" aval in the pan with a pinch of turmeric.
  Add salt add 1- 1,1/2 tsps. You can add curry leaves now or while saueting.I prefer adding it at this stage. Now cover the sauce pan with a lid
  and bring the heat to a low for 5 minutes and switch off the oven and allow the pan to be on the oven ofr may be 5-10 minutes. Take it off the oven and now squeeze 1/2 slice of lemon inot it and mix it thoroughly and have it.
  
  
• From: Rama (@ 2.mercerville-15-20rs.nj.dial-access.att.net) on: Fri Dec 14 22:26:06
  
  hi everyone, can anyone help me with neiappam and thengai milagai podi pleassssssssse ? i checked with various sites, but all in vain. actually, in neiappam, i do know the procedure. what i want to know is about the softness ? thanks guys and see u soon. rama
  
  
• From: Ramadas (@ globalb7.citicorp.com) on: Sat Dec 15 19:15:22
  
  Neippam is already there in this thread, please
  travel up and see. Neiappam is generally never
  soft after cooking. (Have you eaten the ones
  brought as Prasaadam from SabariMalai? they are
  very hard).
  
  
• From: Prabha (@ fw.wyndham.com) on: Fri Jan 11 12:15:10
  
  Tamil Babe is right. The best Appams are made by Sri Lankans and the authentic ones are the round ones that are soft in the centre and have edges that are crispy. Sometimes, a spoonful of very thick coconut milk is poured in the centre. Appam can be eaten on its own, with curry, or pinched off and dipped in a mixture of thick coconut milk and brown sugar. A teeny weenie pinch of salt is sometimes added to the coconut milk. Appams prepared the Sri Lankan way are very delicious indeed.
  
  
• From: Raghu (@ hwapc101.kci.wayne.edu) on: Wed Jan 16 13:42:25
  
  peep's
  Can anyone help me with Adhurasam ??
  I wanna try making this supposed to be diificult sweet.Its been about 16 months that i am away from home and now as a student i am expert cook. :) haha. If i achieve making adurasam i will become a certified cook.
  Raghu
  
  
• From: Ramadas (@ globalb9.citicorp.com) on: Wed Jan 16 17:42:31
  
  Please see "nilacharal.com". My posting of
  Adhirasam in Forumhub has been taken there.
  "Kaimanam" section of nilacharal.com
  Or search for "Adhirasam" in forumhub.
  
  
• From: Kamakshi (@ ) on: Wed May 26 17:56:03
  
  I've heard of a quick snack made with aval, sugar & grated coconut. Maybe even some milk is added, not sure. Does anybody know how to make this?
  
  
• From: KH (@ ip68-111-50-16.br.no.cox.net) on: Wed May 26 18:53:02 EDT 2004
  
  Hi Kamakshi,
  
  I'm not sure if you are talking about the same what i have in mind. I don't the exact measurements or timmings, but i can tell u the procedure.
  
  Wash and soak the aval in water for some time and then drain the water. Add the required amount of sugar and fresh shredded coconut to it and mix well. It can be taken even as a break fast! I don't think this recipe need milk. Anyway will clarify with my mother and let you know.
  
  My mother also prepares a simple uppuma with aval. Soak the aval in water(for about 25 mins, i guess)Just take little oil in a pan, season it with mustard seeds, urad dhal and channa dhal, when they splutter add red chillies cuury leaves and litlle turmeric powder. Then add the drained aval with enough salt and mix well. remove from fire when it's done, if you like you can add some fresh grated coconut while serving.
  
  Hope this helps. Bye!
  
  
• From: KH (@ ip68-111-50-16.br.no.cox.net) on: Wed May 26 18:59:06 EDT 2004
  
  Kamakshi,
  sorry about the timmings in aval uppma, it's "5 mins"!
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed May 26 19:11:27 EDT 2004
  
  Kamakshi & KH, looks like you both are talking abt. aval kesari??
  
  
• From: kav (@ pcp08654096pcs.lndsd201.pa.comcast.net) on: Wed May 26 20:04:02 EDT 2004
  
  POHA (North indian style aval upma)
  
  1 cup beaten rice (poha)
  1/4 cup crushed groundnuts
  1/4 cup grated or scraped coconut
  1/4 cup coriander leaves
  1 stalk curryleaves chopped
  1/4 tsp sugar
  salt to taste
  5-6 green chillies
  1 tsp lime juice
  1 1/2 tbsp oil
  2 onions chopped
  1 small potato chopped
  1/2 tsp each cumin & mustard seeds.
  
  Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
  After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
  Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste. Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut.
  
  
• From: Kamakshi (@ 195.229.241.188) on: Thu May 27 08:31:27 EDT 2004
  
  Will try your recipe KH & let you know!
  R, if possible, can you post how to make aval kesari?
  Thanks.
  
  
• From: Kanna (@ 220.226.45.91) on: Thu May 27 12:05:43 EDT 2004
  
  Hai Kav:
  
  Is it necessary to add Turmeric powder in POHA preparation?
  
  
  
• From: KH (@ ip68-111-50-16.br.no.cox.net) on: Thu May 27 16:04:06 EDT 2004
  
  Hi Kamakshi,
  
  You can add chopped onions as you do for other uppuma varities to the aval uppuma too!
  
  
• From: KH (@ ip68-111-50-16.br.no.cox.net) on: Thu May 27 16:20:37 EDT 2004
  
  And also sueeze the water completely from aval, otherwise the taste will not be good!
  
  
• From: KH (@ ip68-111-50-16.br.no.cox.net) on: Thu May 27 16:24:32 EDT 2004
  
  Hi R,
  
  I haven't heard of aval kesari! i have not prepared this, but i remember how my mom used to do it, it's just take five mins, that's all.
  
  How do you make kesari with aval? Does it require any other ingredients?
  
  Anyway, post the recipe whenever u find time. Bye!
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu May 27 18:00:54 EDT 2004
  
  Hi Kamakshi & KH,
  
  It is just like rava kesari. But, some people grind aval coarsely and then, make kesari so that u cant find out what kesari it is.
  
  In a pan, add 1/2 karandi of ghee, fry pounded aval slightly and add 1/2 a cup of water or milk. Let them boil well. Once it is cooked, add 1 1/2 cup of sugar alongwith cardamom, kesari powder and finally add 1 karandi of ghee. (for this kesari, dont have to add too much of ghee-my opinion). When it comes to the final stage, add fried cashews and switch off the gas.
  ..............
  http://www.bawarchi.com/contribution/contrib5974.html
  
  Above link is for poha masala rice, tried a few weeks back and it was good. Except that it became too mushy, otherwise, good.
  
  For puli aval, it is just like aval upma. But, u have to add tamarind juice and no need to add lemon juice. Onion can also be included and coconut can be excluded.
  
  cont..
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu May 27 18:01:45 EDT 2004
  
  cont..
  
  Here, Kav has mentioned north indian style upma. Similarly, saw my friend used to make aloo pova and it is a nice tiffin too.
  
  Other than these, aval pakoda, aval kola vadai, aval puttu which I am yet to try.
  
  Bye.
  
  
• From: Kamakshi (@ 195.229.241.180) on: Thu May 27 19:15:48 EDT 2004
  
  Thanks for the posting, R.
  
  
• From: kav (@ 63.67.147.1) on: Tue Jun 1 16:21:07 EDT 2004
  
  Hi Kanna
  I guess you can skip the turmeric powder. But the dish is usually a bit yellow... so guess it will just look different.
  
  

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