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Not a paid review

Perfect blender for Indian cooking

I received the Hamilton Beach Professional blender product at the end of 2020 as a sample for review, and since then it has been the perfect addition to my Indian cooking. I have been using it for 1 year and I am happy to find a great blender for my Indian kitchen. Leakproof jars with Safety clips help for hands-free grinding. My favorite part is unless the jar is locked you can't start the blender. This easy-to-operate stainless steel blender comes in handy for grinding, mixing, and blending.

The biggest plus of Hamilton Beach professional blender

The preset menu (Dry, wet hard, wet smooth, soup, and blend) comes in handy for coarse/medium /fine grinding

Smooth batter without overeating/ tripping off
Perfect coarse grinding of wet ingredients for raita, curry, etc.
Grainy podi with dry ingredients
Best mixing of wet and semi-solid ingredients for kuzhambu varieties
Creamy smooth grinding for rasam, curries, vadam, etc
Rapid smoothies with frozen/fresh ingredients

I have used a few other blenders before, but none of them were able to process the ingredients used in an Indian kitchen efficiently. I always resorted to the traditional Indian mixer grinders for north/south Indian recipes. Hamilton Beach has managed to produce a blender that is able to handle a range of ingredients and blend them satisfactorily. Plus the jars are super easy to clean and maintain

Disclaimer: As I mentioned earlier, I got the product as a free sample, but the opinion is my own. I am not being paid to write this review

In this post, I have tried a traditional south Indian appam recipe using the Hamilton Beach mixer grinder. The reason I chose this recipe was that the batter for appam has many nuances and I wanted to test if the mixer is up to the challenge. I must say it passed the test with flying colors.

Coming back to the Rava Appam

Can I skip grinding?

No for smooth batter you need to grind the dry ingredients into a fine powder. You can mix the wet ingredients in a bowl but blending them into a fine batter saves time and helps for perfect texture without continuous whisking. https://youtube.com/playlist?list=PL3zYDDQHDMSsyXHHpJHtpTCN7pN1KkydT

Should I use fine rava?

Yes always use fine rava as it grinds well and helps for a smooth batter. I have used regular rava but you can use idli rava or wheat rava. Appam taste might slightly vary.

https://youtube.com/playlist?list=PL3zYDDQHDMStDBJzUWKIphQvRFHz90FWs

Can I use thin Aval?

I prefer using thick flattened flakes as it helps for perfectly soft and spongy Appam. I have used white poha you can also use red poha but make sure you grind them to a fine powder

Should I rest the batter?

No, you can make Appam immediately after grinding. The leftover batter also yields soft and spongy appam. https://youtube.com/playlist?list=PL3zYDDQHDMSu0RhSgJr02fb1Vn-Quj6o-

What tastes best with suji Appam?

I like pairing Appam with coconut milk, vegetable stew, Sodhi, kadala curry, kurma, tomato onion thokku, tomato thokku

Breakfast recipes in TMF

Appam varieties in TMF

Other Aval recipes in TMF

Instant Rava Appam

quick 10 mins south India breakfast recipe

5 from 2 votes

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Ingredients

1 cup fine rava
3/4 cup thick poha
1/2 cup thick curd
2 cups of water
3 tablespoon coconut heaped
1 teaspoon sugar
1/2 teaspoon baking soda
1 teaspoon salt
Coconut oil

Instructions

Firstly add rava, aval, and salt to a blender and grind to a fine powder
Furthermore add curd, 1 cup of water, sugar, baking soda, and coconut; blend well to a smooth batter
Add water and blend again; appam batter is ready
Heat appam pan on low- medium flame
Drizzle little oil and add two ladles full of batter
hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle
After that close the pan with the lid. Once the Aappam is cooked remove the Aappam from the pan. Do not flip side. Serve hot Aappam