Broken Wheat Appam | Pancakes | with step by step photos and video. Super soft and delicious appams made with broken wheat. It can be paired with regular coconut chutney or any gravies of your choice.
Benefits & Vitamins?
Made by milling whole raw wheat grains coarsely. It is cleaned, husked, and then processed to the required size. It is highly nutritious as it does not undergo refining. This nutritious cereal grain is easy to prepare and comes with several potential health benefits.
Also known as bulgur contains a variety of vitamins and minerals, as well as a substantial amount of fiber. In fact, a single serving provides over 30% of the Reference Daily Intake (RDI) for this nutrient.
Bulgur is a particularly good source of manganese, magnesium, and iron and also slightly lower in calories than other comparable whole grains.
How to make broken wheat appam or pancakes?
Broken Wheat Appam | Pancakes | with step by step photos and video. The super soft and easy appams are made by grinding the soaked broken wheat with grated coconut and white poha/aval. The raw rice takes nearly 4 to 5 hrs to soak in water but broken wheat takes only about 1 to 2 hrs to get soaked well. Since the wheat is soaked well, while grinding the mixture we should be careful in adding the water. Firstly, add only 1/4 cup of water and then check upon the consistency and add if you require more water. Moreover, the addition of cardamom powder, cumin powder, and rice flour in this recipe is optional. For a nice flavor to the appam this is essential.
For the appam to get fermented either you can add the yeast or 1 or 2 tsp of already fermented batter. Fermentation depends on the climatic conditions of each region, approximately around 6 to 8 hrs.
Broken Wheat Appam | PancakesCourse: Breakfast, AppamCuisine: IndianDifficulty: Easy
Broken Wheat Appam | Pancakes | with step by step photos and video. Super soft and delicious appams made with broken wheat.
1 cup Broken Wheat
2 tbsp Flattened Rice/Aval/Poha
1/2 cup Grated Coconut
3 tbsp Sugar
1/4 tsp Yeast
1/8 tsp Cardamom Powder (opt)
1/8 tsp Cumin Powder (opt)
3 tbsp Rice Flour (opt)
3/4 tsp Salt
10 tbsp Water
- Firstly, wash 1 cup of broken wheat 2 to 3 times. Then soak them in 2 to 3 cups of water for about 1 to 2 hrs.
- Drain it off completely and transfer it to a mixie jar.
- Soak 2 tbsp white poha/flattened rice in 2 tsp water for 5 minutes and transfer that also to the mixie jar.
- Followed by 1/2 cup grated coconut, 3 tbsp sugar, 1/4 tsp yeast, and 1/4 cup of water. Grind it to the batter which is not too fine. You can have a coarse paste also.
- Now for an enhanced flavor let us add 1/8 tsp Cardamom Powder (opt), 1/8 tsp Cumin Powder (opt), and 3 tbsp Rice Flour (opt). Mix it well and ad again 1/4 cup of water and grind for 30 seconds.
- Now transfer this batter to a big vessel. Close and allow it to ferment for about 6 to 8 hrs or overnight.
- The batter has doubled in size. Now mix it well.
- Add the required salt and mix it again.
- Let us make appams. Heat a pan and turn it to low to medium flame. Pour a ladle of batter and slightly spread it.
- Cover and cook for 30 60 seconds or until the batter is cooked.
- Now remove from the pan and serve the soft appams.
- Moreover, the addition of cardamom powder, cumin powder, and rice flour in this recipe is optional. For a nice flavor to the appam this is essential.
- Fermentation depends on the climatic conditions of each region, approximately around 6 to 8 hrs.