Kuzhi appam is a speciality of Chetinadu Cuisine. Rice and urad dal is used to make the traditional Kuzhi appam.
Few days back, my sister Uma, shared the recipe of corn appam. In that recipe whole corn was used. But I have replaced it with corn rava ( to make it easier for grinding) and also I have added boiled fresh corn to give a crunch to the texture.
Corn not only provides the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease.
Health benefits of corn include controlling diabetes, prevention of heart ailments and lowering hypertension.
It was such a delight to make this dish. The beautiful golden appam was such a visual treat to the eyes. It was very soft and the fresh corn added a mild sweetness and crunch to this yummy appam:)
Corn rava ( makai rava/ chola rava)- 1 cup
Whole urad dal ( black gram) – 1/4th cup
Fenugreek seeds ( methi/ vendhayam)- 1/4th tsp
Salt to taste
Chopped onion – 1/2 cup
Boiled corn – 1/2 cup
Chopped curry leaves – 1 tbsp
Chopped coriander leaves- 1 tbsp
Oil – as much required for making the appam
Wash and soak urad dal and methi together for 2 hours.
Wash and soak corn rava for 2-3 hours.
Drain the water completely and grind the urad dal first by adding required amount of water till it becomes a smooth paste.
Drain and add the corn rava and some water and grind together till you get a smooth batter.
Please note that when you feel the batter with your fingers, it will be slightly coarse.
Add salt and mix well. Keep it overnight or 8-10 hrs for fermentation.
Before making the appam, add chopped onions, boiled corn, chopped curry leaves and coriander leaves to the batter and mix it well.