Sorakaya Appam - From Andhra

Sorakaya appam was one of the first dishes Ravi prepared for me after coming to US. This authentic Andhra tiffin item, is prepared by peeling and grating bottlegourd, mixing it with rice flour to prepare the dough and deep-fried into appams.

This was my original intended dish for RCI-Andhra - for its authenticity. Well suited for a light tiffin to go with tea.

The original recipe calls for deep frying. We did not deep fry it but made into patties and finished them off like chapathis.

From the pantry :
Rice flour
Salt

From the fridge :
Tender bottlegourd
garlic
ginger
green chillies
curry leaves

1. Peel and grate one bottlegourd. Lightly drain the excess water.
2. Crush 3 garlic pods, half an inch of ginger, 5 green chillies, 5 curry leaves in the mortar and add to the bottlegourd
3. Add enof rice flour so as to form a consistency little loose than chappathi.
4. Add teaspoon and half of salt.
5. Oil a plastic sheet. Take a bigg ball of dough and pat into a shape of a big patty.
6. Invert the patty to the pan. Drizzle oil on the sides.
7. Cook on medium -low until golden brown. Flip annd cook on both sides.


Grated bottlegourd


crushed green chillies and curry leaves


rice flour added


form balls



Served with mango pickle