Red Rice & Quinoa Ah-pums & Idlis

Attended a wonderful Remembrance day for 9/11 where my daughter sang as part of a choir - a wonderful show of patriotism and unity was presented and what's more parking was free :)

Of Up-pums and Ah-pums

After the first one, my daughter declares, “Ma, ah-pums are dosais with an idli in the middle J” I would not have put it that bluntly, but this is true – those who have the ah-pum pans will know that this is indeed true – I have made this for 2 reasons – one because I am hosting the Cooking for seeds and was experimenting with Quinoa and second, this was my humble tribute to Onam (: - I make the distinction by spelling it thus so that we do not confuse it with up-pums, the sweet delicacy that is also popular in the south. – I have made those as well and have yet to blog them :(

But I am putting few pictures of the up-pums as well

Here is my recipe

Ingredients

2 cups of Red Rice flour

½ Cup of Quinoa flakes

½ cup of Urad Dal

Preparation

Soak and grind urad dal

Soak the red rice powder in water

Mix both add salt and let it ferment

The beauty about this is you could make your ah-pums as soon as you grind the urad and mix the batters

However, an overnight ferment also yields the softest idlis

Before you are ready to make the crepes or dosais, add the half-cup of Quinoa and mix it in well.

The Up-pum – These I made another day with left over Idlima –or batter of regular idlis – I just added jiggery and cardamom powder to the old idli batter and made them in my awesome up-pum pan

Hope you enjoy the pictures :D

Linking this to the event I am guest hosting - cooking with seeds - Quinoa
Also linking this to Magpie Recipes' Kerala Kitchen

Red Rice & Quinoa Ah-pums & Idlis

Attended a wonderful Remembrance day for 9/11 where my daughter sang as part of a choir - a wonderful show of patriotism and unity was presented and what's more parking was free :)

Of Up-pums and Ah-pums

After the first one, my daughter declares, “Ma, ah-pums are dosais with an idli in the middle J” I would not have put it that bluntly, but this is true – those who have the ah-pum pans will know that this is indeed true – I have made this for 2 reasons – one because I am hosting the Cooking for seeds and was experimenting with Quinoa and second, this was my humble tribute to Onam (: - I make the distinction by spelling it thus so that we do not confuse it with up-pums, the sweet delicacy that is also popular in the south. – I have made those as well and have yet to blog them :(

But I am putting few pictures of the up-pums as well

Here is my recipe

Ingredients

2 cups of Red Rice flour

½ Cup of Quinoa flakes

½ cup of Urad Dal

Preparation

Soak and grind urad dal

Soak the red rice powder in water

Mix both add salt and let it ferment

The beauty about this is you could make your ah-pums as soon as you grind the urad and mix the batters

However, an overnight ferment also yields the softest idlis

Before you are ready to make the crepes or dosais, add the half-cup of Quinoa and mix it in well.

The Up-pum – These I made another day with left over Idlima –or batter of regular idlis – I just added jiggery and cardamom powder to the old idli batter and made them in my awesome up-pum pan

Hope you enjoy the pictures :D

Linking this to the event I am guest hosting - cooking with seeds - Quinoa
Also linking this to Magpie Recipes' Kerala Kitchen