Name: Pineapple Gojju
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g Pineapple (Peeled and cut into 1-inch chunks); 2 tbsp Tamarind Paste (Mixed with 1 cup warm water); 50 g Jaggery (Grated or powdered, about 1/4 cup); 0.5 tsp Turmeric Powder; 1 tsp Salt (Adjust to taste); 1 tbsp Chana Dal (For the masala powder); 1 tsp Urad Dal (For the masala powder); 1.5 tbsp Coriander Seeds (For the masala powder); 0.25 tsp Fenugreek Seeds (Also known as Methi seeds); 1 tbsp Sesame Seeds (White sesame seeds); 5 pcs Dry Red Chillies (Byadagi or Kashmiri variety recommended); 0.25 cup Fresh Grated Coconut (Can use desiccated coconut if fresh is unavailable); 2 tbsp Coconut Oil (For tempering); 1 tsp Mustard Seeds (For tempering); 10 pcs Curry Leaves (Fresh leaves); 0.25 tsp Asafoetida (Also known as Hing); 1 cup Water (For cooking the pineapple)

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Thengai Paal Appam Recipe - South Indian Breakfast | CraftMyMeals

Instructions

1
Soak the Rice
- Wash the raw rice in several changes of water until the water runs clear.
- Soak the rice in a large bowl with enough water to cover it by at least 2 inches. Let it soak for 4 to 6 hours.
2
Grind the Batter
- Drain the soaked rice completely.
- Transfer the rice to a high-speed blender or wet grinder. Add the cooked rice, grated coconut, and about 1 cup of water.
- Grind everything to a very smooth, flowing batter. It should be completely smooth with no grit. Add more water, a tablespoon at a time, if the batter is too thick to grind properly.
3
Activate Yeast and Ferment
- In a small bowl, combine the active dry yeast, sugar, and 1/4 cup of warm water. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
- Pour the ground batter into a large container, ensuring it's only filled halfway to allow room for it to rise.
- Add the frothy yeast mixture to the batter and stir well to combine.
- Cover the container with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight. The batter will rise and become bubbly.
4
Prepare the Final Batter
- Once fermented, the batter will have risen. Do not stir it vigorously. Gently fold the batter a couple of times.
- Add the thick coconut milk and salt. Mix gently until just combined. The final batter should have a smooth, pourable consistency, slightly thinner than pancake batter.
5
Cook the Appams
- Heat an appam pan (appachatti) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- Lightly grease the pan with a few drops of coconut oil using a paper towel or onion half.
- Pour one ladleful (about 1/4 cup) of batter into the center of the pan.
- Immediately hold both handles of the pan and swirl it in a circular motion to spread the batter, creating a thin, lacy edge while leaving a thicker, spongy center.
- Cover the pan with a lid and cook on low-medium heat for 2-3 minutes.
- The appam is cooked when the center is soft and full of tiny holes, and the edges are golden brown and crisp. There is no need to flip it.
- Gently loosen the edges with a spatula and slide the appam onto a plate. Repeat with the remaining batter, greasing the pan lightly as needed.
6
Serve
- Serve the hot appams immediately with vegetable stew (ishtew), egg curry, or sweetened coconut milk (thengai paal).

Ingredients

400 g Pineapple (Peeled and cut into 1-inch chunks)
2 tbsp Tamarind Paste (Mixed with 1 cup warm water)
50 g Jaggery (Grated or powdered, about 1/4 cup)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tbsp Chana Dal (For the masala powder)
1 tsp Urad Dal (For the masala powder)
1.5 tbsp Coriander Seeds (For the masala powder)
0.25 tsp Fenugreek Seeds (Also known as Methi seeds)
1 tbsp Sesame Seeds (White sesame seeds)
5 pcs Dry Red Chillies (Byadagi or Kashmiri variety recommended)
0.25 cup Fresh Grated Coconut (Can use desiccated coconut if fresh is unavailable)
2 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds (For tempering)
10 pcs Curry Leaves (Fresh leaves)
0.25 tsp Asafoetida (Also known as Hing)
1 cup Water (For cooking the pineapple)

Instructions

1
Prepare the Gojju Masala. In a dry pan over low-medium heat, add chana dal, urad dal, coriander seeds, and fenugreek seeds. Roast for 2-3 minutes until fragrant and lightly golden. Add the dry red chillies and sesame seeds, roasting for another minute. Finally, add the grated coconut and roast for 1-2 minutes until aromatic. Turn off the heat and let the mixture cool completely.
2
Once cooled, transfer the roasted ingredients to a spice grinder or blender. Grind to a fine powder. Set this masala powder aside.
3
In a medium pot, combine the pineapple chunks, 1 cup of water, turmeric powder, and half of the salt. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the pineapple is tender but not mushy.
4
To the pot with the cooked pineapple, add the tamarind water (tamarind paste mixed with 1 cup warm water), grated jaggery, and the remaining salt. Stir well until the jaggery dissolves. Bring the mixture to a gentle boil.
5
Gradually add the ground masala powder to the pot, stirring continuously to avoid lumps. Reduce the heat to low and let the gojju simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
6
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Then add the curry leaves and asafoetida, and sauté for 20-30 seconds.
7

Thengai Paal Appam with Pineapple Gojju

Nutrition per Serving

Recipes in this Meal

1. Thengai Paal Appam

Ingredients

2. Pineapple Gojju

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About Thengai Paal Appam with Pineapple Gojju

Instructions

Ingredients

Instructions