Farali appam Recipe|| рдл़рд░ाрд▓ी рдЕрдк्рдкрдо рд░ेрд╕िрдкी ||


Note: Only rock salt must be used in the recipes of fasting.

Here is the recipe of faraali appam for fasting in Shravan. It is crispy, soft, and tasty.

Appam (Tamil: роЖрок்рокроо், Malayalam: р┤Ер┤к്р┤кം) is a type of pancake, which known also as hoppers, ├Гppa, kallappam, vellappam, palappam. It is a type of pancake or griddlecake.

Here is the recipe of faraali appam for fasting in Shravan. It is crispy, soft, and tasty. Appam (Tamil: роЖрок்рокроо், Malayalam: р┤Ер┤к്р┤кം) is a type of pancake, which known also as hoppers, ├Гppa, kallappam, vellappam, palappam. It is a type of pancake or griddlecake.
Farali appam Recipe|| рдл़рд░ाрд▓ी рдЕрдк्рдкрдо рд░ेрд╕िрдкी ||

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Ingredients for faraali appam aka pancake:

  • Moraiyo (Samo) - 1 cup.
  • Sago(saboo dana) - 1/4 cup, (optional).
  • Butter Milk or Curd - 1 cup.
  • Baking Soda - 1/2 teaspoon.
  • Cumin seeds - 1 teaspoon.
  • Green Chili - 2 Tablespoon.
  • Fresh Coriander Leaves - 3 Tablespoon.
  • Oil - 1 teaspoon.
  • Salt - as per taste.
  • Some water.

Method of faraali appam aka pancake:
Moraiyo aka Samo seeds used for making dish for fasting purposes in Hindu religion.
Moraiyo aka Samo seeds
used for making dish for
fasting purposes in
Hindu religion.

  1. Grind the sago coarse. Add moraiyo and grind again for fine powder.
  2. Take the powder in a vessel and add cumin seed, chopped Coriander leaves, Green Chili paste, baking soda, and salt and mix well for making a thick slurry. add some water if needed.
  3. Put aside for a ten minute to set.
  4. Take an appam pan and grease with oil and pour the slurry in the pan with the spoon.
  5. It can be also cooked by spreading on a non-stick pan like a pancake.
  6. Close the lid and cook for 5 minutes then flip all the cakes, apply some oil on cakes then cook more for another 5 minutes. The color of the cake should be lightly golden.
  7. Appam is ready now. Serve in a plate and can be consumed with curd or faraali chutney.

Hindi


рдл़рд░ाрд▓ी рдЕрдк्рдкрдо рд░ेрд╕िрдкी ||

рдпрд╣ां рд╢्рд░ाрд╡рдг рдоें рдЙрдкрд╡ाрд╕ рдХे рд▓िрдП рдлрд░ाрд▓ी рдЕрдк्рдкрдо рдХी рд╡िрдзि рдмрддाрдИ рдЧрдИ рд╣ै। рдпрд╣ рдХुрд░рдХुрд░ी, рдоुрд▓ाрдпрдо рдФрд░ рд╕्рд╡ाрджिрд╖्рдЯ рд╣ोрддी рд╣ै।

рдЕрдк्рдкрдо (рддрдоिрд▓: рокроо்рокроо், рдорд▓рдпाрд▓рдо: р┤к্ )্ a) рдПрдХ рдк्рд░рдХाрд░ рдХा рдкैрдирдХेрдХ рд╣ै, рдЬिрд╕े рд╣ॉрдкрд░, ppppa, рдХрд▓्рд▓рдк्рдкрдо, рд╡ेрд▓्рд▓рдк्рдкрдо, рдкрд▓рдк्рдкрдо рдХे рдиाрдо рд╕े рднी рдЬाрдиा рдЬाрддा рд╣ै। рдпрд╣ рдПрдХ рдк्рд░рдХाрд░ рдХा рдкैрдирдХेрдХ рдпा рдЧ्рд░िрд▓рдХेрдХ рд╣ै।

рдлрд░ाрд▓ी рдЕрдк्рдкрдо рдЙрд░्рдл ​​рдкैрдирдХेрдХ рдХे рд▓िрдП рд╕ाрдордЧ्рд░ी:

  • рдоोрд░ाрдЗрдпो (рд╕ाрдоो) - 1 рдХрдк।
  • рд╕ाрдмूрджाрдиा (рд╕ाрдмू рджाрдиा) - рез/рек рдХрдк, (рд╡ैрдХрд▓्рдкिрдХ)।
  • рдмрдЯрд░ рдоिрд▓्рдХ рдпा рджрд╣ी - 1 рдХрдк।
  • рдмेрдХिंрдЧ рд╕ोрдбा - 1/2 рдЪрдо्рдордЪ।
  • рдЬीрд░ा - 1 рдЪрдо्рдордЪ।
  • рд╣рд░ी рдоिрд░्рдЪ - 2 рдЪрдо्рдордЪ।
  • рддाрдЬा рдзрдиिрдпा рдкрдд्рддिрдпां - 3 рдЪрдо्рдордЪ।
  • рддेрд▓ - 1 рдЪрдо्рдордЪ।
  • рдирдордХ - рд╕्рд╡ाрдж рдХे рдЕрдиुрд╕ाрд░।
  • рдеोрдб़ा рдкाрдиी।

рдлрд░ाрд▓ी рдЕрдк्рдкрдо рдЙрд░्рдл ​​рдкैрдирдХेрдХ рдХी рд╡िрдзि:

  1. рд╕ाрдмूрджाрдиा рдкीрд╕рдХрд░ рдкीрд╕ рд▓ें। рдоोрд░ोрдИ рдбाрд▓рдХрд░ рдмाрд░ीрдХ рдкाрдЙрдбрд░ рдХे рд▓िрдП рдлिрд░ рд╕े рдкीрд╕ рд▓ें।
  2. рдПрдХ рдмрд░्рддрди рдоें рдкाрдЙрдбрд░ рд▓ें рдФрд░ рдЙрд╕рдоें рдЬीрд░ा, рдХрдЯी рд╣ुрдИ рдзрдиिрдпा рдкрдд्рддी, рд╣рд░ी рдоिрд░्рдЪ рдХा рдкेрд╕्рдЯ, рдмेрдХिंрдЧ рд╕ोрдбा рдФрд░ рдирдордХ рдбाрд▓ें рдФрд░ рдЧाрдв़ा рдШोрд▓ рдмрдиाрдиे рдХे рд▓िрдП рдЕрдЪ्рдЫी рддрд░рд╣ рдоिрд▓ाрдПँ। рдЕрдЧрд░ рдЬрд░ूрд░рдд рд╣ो рддो рдеोрдб़ा рдкाрдиी рдбाрд▓ें।
  3. рджрд╕ рдоिрдирдЯ рдХे рд▓िрдП рдЕрд▓рдЧ рд░рдЦ рджें।
  4. рдПрдХ рдЕрдк्рдкрдо рдкैрди рд▓ें рдФрд░ рддेрд▓ рд╕े рдЪिрдХрдиा рдХрд░ें рдФрд░ рдЪрдо्рдордЪ рд╕े рдкैрди рдоें рдШोрд▓ рдбाрд▓ें।
  5. рдЗрд╕े рдкैрдирдХेрдХ рдХी рддрд░рд╣ рдиॉрди-рд╕्рдЯिрдХ рддрд╡े рдкрд░ рдлैрд▓ाрдХрд░ рдкрдХाрдпा рдЬा рд╕рдХрддा рд╣ै।
  6. рдврдХ्рдХрди рдмंрдж рдХрд░ें рдФрд░ 5 рдоिрдирдЯ рдХे рд▓िрдП рдкрдХाрдПं рдлिрд░ рд╕рднी рдХेрдХ рдХो рдкрд▓рдЯें, рдХेрдХ рдкрд░ рдеोрдб़ा рддेрд▓ рд▓рдЧाрдПं рдФрд░ рдлिрд░ 5 рдоिрдирдЯ рддрдХ рдФрд░ рдкрдХाрдПं। рдХेрдХ рдХा рд░ंрдЧ рд╣рд▓्рдХा рд╕ुрдирд╣рд░ा рд╣ोрдиा рдЪाрд╣िрдП।
  7. рдЕрдм рдЕрдк्рдкрдо рддैрдпाрд░ рд╣ै। рдПрдХ рдк्рд▓ेрдЯ рдоें рдкрд░ोрд╕ें рдФрд░ рджрд╣ी рдпा рдлрд░ाрд▓ी рдЪрдЯрдиी рдХे рд╕ाрде рд╕ेрд╡рди рдХिрдпा рдЬा рд╕рдХрддा рд╣ै।


Hinglish

faraalee appam resipee ||

yahaan shraavan mein upavaas ke lie pharaalee appam kee vidhi bataee gaee hai. yah kurakuree, mulaayam aur svaadisht hotee hai. appam (tamil: pampam, malayaalam: pa ) a) ek prakaar ka painakek hai, jise hopar, pppp, kallappam, vellappam, palappam ke naam se bhee jaana jaata hai. yah ek prakaar ka painakek ya grilakek hai.

pharaalee appam urph ​​painakek ke lie saamagree:

moraiyo (saamo) - 1 kap.
saaboodaana (saaboo daana) - 1/4 kap, (vaikalpik).
batar milk ya dahee - 1 kap.
beking soda - 1/2 chammach.
jeera - 1 chammach.
haree mirch - 2 chammach.
taaja dhaniya - 3 chammach.
tel - 1 chammach.
namak - svaad ke anusaar.
thoda paanee.

pharaalee appam urph ​​painakek vidhi:

saaboodaana peesakar pees len. moroee daalakar baareek paudar ke lie phir se pees len. ek bartan mein paudar len aur usamen jeera, katee huee dhaniya pattee, haree mirch ka pest, beking soda aur namak daalen aur gaadha ghol banaane ke lie achchhee tarah milaen. agar jaroorat ho to thoda paanee daalen. das minat ke lie alag rakh den. ek appam pain len aur tel se chikana karen aur chammach se pain mein ghol daalen. ise painakek kee tarah non-stik tave par phailaakar pakaaya ja sakata hai. dhakkan band karen aur 5 minat ke lie pakaen phir sabhee kek ko palaten, kek par thoda tel lagaen aur phir 5 minat tak aur pakaen. kek ka rang halka sunahara hona chaahie. ab appam taiyaar hai. ek plet mein parosen aur dahee ya pharaalee chatanee ke saath sevan kiya ja sakata hai.


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