Appam, a fermented rice pancake, is a delicious breakfast dish of the South Indian coastal state of Kerala. Appam are often served along with a coconut-flavoured vegetable stew. Here is the recipe for making mouth-watering Appam.
Ingredients:
Raw Rice(pachari) - 3cup
Cooked rice -1 cup
Coconut milk - 1 cup
Salt -1tsp
Sugar - 2tsp
Yeast (Fast rise) -1 tsp
Luke warm water - 1/4 cup
Preparation Method:
1. Soak the raw rice in water for atleast 6 hrs.
2. Grind the soaked rice together with cooked rice and water until the mixture become smooth. Do not add too much water.
3. Add coconut milk into it and continue grinding until it mix well.
4.Transfer it to a wide open container.
5. Dissolve the yeast in luke warm water and add sugar into it. Mix well.
6. Add this yeast mixture to the ground rice and keep it overnight for fermentation at room temperature.
7. The next morning, add salt and refrigerate the batter until use.
8. For making Appam heat the appachatti (a kind of non-stick tava with lid).
9. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
10. Now cover pan with lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges. Check after 1-2 mts it depends on the flame sometimes.
Serve hot with vegetable stew or chicken curry!
Ingredients:
Raw Rice(pachari) - 3cup
Cooked rice -1 cup
Coconut milk - 1 cup
Salt -1tsp
Sugar - 2tsp
Yeast (Fast rise) -1 tsp
Luke warm water - 1/4 cup
Preparation Method:
1. Soak the raw rice in water for atleast 6 hrs.
2. Grind the soaked rice together with cooked rice and water until the mixture become smooth. Do not add too much water.
3. Add coconut milk into it and continue grinding until it mix well.
4.Transfer it to a wide open container.
5. Dissolve the yeast in luke warm water and add sugar into it. Mix well.
6. Add this yeast mixture to the ground rice and keep it overnight for fermentation at room temperature.
7. The next morning, add salt and refrigerate the batter until use.
8. For making Appam heat the appachatti (a kind of non-stick tava with lid).
9. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
10. Now cover pan with lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges. Check after 1-2 mts it depends on the flame sometimes.
Serve hot with vegetable stew or chicken curry!
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