STICKY RICE FLOUR FOLDED PANCAKES (AAMZU)

Sticky rice is known to be a good source of vitamin B and vitamin D, Potassium, and Phosphorus and is also known to treat diabetes and boost the immune system. It improves heart health, decreases inflammation, increases bone density, and boosts metabolism. Folded rice flour pancakes with sesame/perilla filling have been a delicacy amongst the people of the Mokokchung district, Nagaland. It is a healthy and filling snack that does not require oil for frying.

Ingredients

1. Sticky rice flour
2. Perilla/sesame seeds
3. Sugar

Method of Preparation

The process of making the folded rice flour pancakes involves soaking the sticky/glutinous rice overnight in water, followed by hand pounding immediately after draining off the water. The grounded flour is sieved for making Aamzu. The filling may consist of either powdered sesame/perilla seeds, roasted over a fire without oil, and mixed with sugar as per taste. The moist flour is spread thinly over a hot pan (Tawa). With the help of the heat, the sticky rice flour takes the shape of a roti/pancake. Here, the filling is spread out thinly over the length of the pancake and finally folded to make the finished product, Aamzu.

The process of making Aamzu involves the following steps:

1. Soaking and draining the rice grains


2. Manually pounding the wet rice grains



3. Sieving

4. Roasting & hand pounding perilla seeds

5. Mixing powdered perilla seeds with sugar

6. Spreading the moist flour over hot pan (Tawa)

7. Putting the filling of powdered sugar and perilla seeds

8. Folding the Aamzu

9. The finished product Aamzu is ready to serve

(Content shared by Dr. Keviletsu Khate, Senior Scientist & Head, Krishi Vigyan Kendra, Mokokchung, Nagaland)

APPAM

Appam is a bowl-shaped thin rice pancake. This is one of the easiest Kerala breakfast recipes with rice flour.

Ingredients

1. 2 cups rice flour
2. ½ cup grated coconut
3. 1 cup cooked rice
4. 1 teaspoon sugar
5. 1 teaspoon dry yeast
6. ¼ cup warm water
7. Cooking spray
8. Salt to taste

How to Prepare

1. Add sugar and dry yeast in warm water in a bowl. Keep it aside for 10-15 minutes till bubbles start to appear
2. Soak the uncooked rice for at least 4 hours
3. To make the batter, drain the soaked rice and mix it with the cooked rice and grated coconut
4. Blend this mix into a smooth batter
5. Add salt, yeast, and sugar solution to the batter. Let it ferment overnight
6. In the morning, heat a skillet and grease it with cooking spray
7. Add a ladle of the batter in the middle of the skillet
8. Pick up the skillet and move it in a circular motion to spread the batter to make it into a thin pancake
9. Cover it with a lid and let it cook on a low flame till the edges become golden brown
10. Remove the lid and serve

Method of Preparation

1. Mix 1 tablespoon rice flour with water and cook on medium flame until a thick paste is formed

2. Add remaining rice flour and yeast to the mixture

3. Mix gently with fingertips and add more water as needed to make a soft yet firm dough. Cover it and set it aside to ferment for 8 hours

4. After fermentation (the batter will have a fermented yeasty smell), add thick coconut milk and some water/thin coconut milk to get a pourable batter

5. Add salt and sugar to this mixture. Mix it well and keep covered for another 1- 2 hours

6. The batter will bubble up during this period

7. Better bubbles that will ensure super soft Appams

8. Pour a ladleful into a pan and swirl to make Appam. Keep it covered until done

Things to Remember

• Make sure the heat is maintained at medium. Too hot and the sides of the appam will get burned and the center will remain uncooked.
• If you plan to cook Appam with rice flour for breakfast, start the preparation the night before, add the coconut milk in the morning 1-2 hours before serving for breakfast. If you want to make appam for dinner, then start preparation in the morning.
• There should be a minimum of 1 cup thick coconut milk in the batter for this quantity of rice flour. If using homemade coconut milk, add the remaining water to thin the batter or thin coconut milk (second milk, etc.).
• Test salt and sugar in the batter and adjust to taste. The batter should be slightly sweet. This feeds the yeast and also lends a better flavor to Appam.
• Leftover batter can be stored for 12 hours in the fridge and used to make more Appam.
• Fermentation will depend on room temperature and other factors. Always remember to use good quality yeast that’s active and check expiry to ensure it will work.

IDIYAPPAM

Idiyappam or string hopper or Sevai is a popular Kerala breakfast. It goes best with vegetable Kurma, vegetable stew, or Kerala egg curry.

Ingredients

• 1 cup rice flour
• 1-1 ½ cups water
• 1 teaspoon gingelly oil
• Salt to taste

How to Prepare

1. Boil the water in a pan and use the boiled water to knead the flour into a sticky yet firm dough

2. Now, take an Idiyappam press and press the dough through it to make strings of it

3. Can use an idli maker and make small Idiyappam. Cook for 5 minutes. Serve hot.

DEEP-FRIED RICE ROTTI

This breakfast dish is popular in Northern Kerala. Made with coconut and parboiled rice, it is tasty and easy to make. It can be served with a hot and spicy curry.

Ingredients

• 2 cups rice flour
• 1/2 cup chopped onions
• 1/2 teaspoon cumin seeds
• 2 cups water
• 1 cup grated coconut
• Salt to taste
• 1/2 teaspoon fennel seeds
• Oil

How to Prepare

1. Boil the water and add salt to it
2. Add the rice flour and stir. Close the lid and keep it aside

3. Blend the coconut, cumin seeds, fennel seeds, and onions in a blender and knead the rice flour without adding any more water. Then add the blended ingredients to the flour and mix well

4. Make small balls from this dough. Dab some oil on fingers and palms so that the dough does not stick to them. Use a rolling pin to flatten the dough into small disks


5. Heat oil in a pan and fry the flattened balls on both sides. Rice Rotti is ready to serve

PUTTU

Ingredients

• 1 cup Puttu flour
• 1/3 cup water or add as required
• 1/3 teaspoon salt or add as required
• ½ cup fresh grated coconut
• 2 to 3 cups water for steaming

Making Puttu Flour Mixture

1. Take 1 cup Puttu flour in a mixing bowl or a pan

2. Add ⅓ teaspoon salt or as required

3. Now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour

4. Begin to mix the rice flour with the water with fingertips

5. To get soft Puttu, the amount of rice flour to water ratio is important. To check this gently press a small portion of the flour between palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour

6. Now pour 2 cups of water in the base vessel of the Puttu Kudam. Keep on it on the stovetop and let it heat

Steaming Puttu

1. Place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the Puttu Kudam and spread it evenly. Then gently add the Puttu flour till it reaches half of the cylindrical vessel.

2. Again add 2 to 3 tablespoons of grated coconut and spread evenly. Then add the Puttu flour again. Cover the top portion with 2 to 3 tablespoons of grated coconut and spread it evenly. Cover the top with the lid

3. Place the cylindrical portion on top of the base vessel in which the water must have come to a boiling point
4. Steam the Puttu on a medium flame till steam releases from the top vents of the cylindrical vessel. Then switch off the flame
5. Remove the cylindrical part from the bottom vessel and allow the Puttu inside to cool for 3 to 4 minutes

6. Using a wooden skewer or the stick that accompanied the Puttu Kudam, remove the steamed Puttu

7. Serve Puttu hot or warm with Kadala curry, veg stew or potato stew. It will also go well with Chana Masala

PATHIRI

Malabar Rice Pathiri looks very easy and simple to make, but it can be complicated if not made properly. The rice flour has to be mixed well till it reaches a smooth consistency. The dough for this Roti is prepared differently as compared to any other wheat or plain flour based Roti. The rice flour has to be mixed to a boiling water and stirred continuously. Later, it has to be rested for 5 minutes, which is followed by kneading while it is still warm. Typically, it is done by hand but it can also be done with a metal or a wooden spoon.

Ingredients

• 1 cup rice flour, fine
• 1¼ cup water
• 1 tsp coconut oil
• ½ tsp salt

How to make

1. In a pan (Tawa), dry roast 1 cup rice flour on a low to medium flame for 5 minutes. In a large Kadai, take 1¼ cup water, 1 tsp coconut oil, and ½ tsp salt

2. Get the water a vigorous boil

3. Further, simmer the flame, and add roasted rice flour

4. Mix continuously until the dough is formed

5. Now turn off the flame, cover it and let it cool for 5 minutes. Furthermore, with oil , knead and combine them together

6. Pinch a ball-sized dough. Cover the remaining dough and keep it aside, do not allow it to dry

7. Dust rice flour slightly and start to roll

8. Roll the dusting rice flour as thin as possible as required

9. Cut the Pathiri to a round shape to seal any broken edges

10. Now heat the non-stick pan (Tawa) to medium heat and place the rolled Pathiri/Rice Roti

11. Cook for 30 seconds on a low to medium flame on both sides without browning it
12. Press gently puffing up the Pathiri. Do not roast more as the Roti may get hardened

13. Finally, serve Ari Pathiri dipped in coconut milk or with curry or chutney

(Content Shared by Stephy Das, Consultant (Product Development), PMFME PMU, NIFTEM Kundli)