Tuesday, January 25, 2011

Appam Recipe

Appam Ready to be Served
After I wrote the earlier post on stew, it's time to write on Appam. Appam and stew is a great combo that still invokes in me the good old Sundays.

To the less initiated ones, Appam is circular, fluffy, crisp-edged dish that is made from rice flour fermented with a small amount of toddy. But in places like Bangalore where you don't get toddy, you can use yeast. So, are you ready to learn appam recipe?


How to Make Kerala Appam?
In this blog post you'll learn to make Kerala Appam. Follow this simple appam recipe to make lip smacking Appam at your home.

Ingredients to make Appam:
  1. Boiled rice -1/2 cup
  2. Raw rice - 1 cup
  3. Scraped coconut - 1 cup
  4. Salt - 1 tsp
  5. Sugar - 1 tsp
  6. Yeast - 1/2 tsp
Method to make Appam
  • Soak both rice for 4 hours
  • Grind with coconut to a fine paste- appam batter
  • Add salt, sugar and yeast
  • Keep it overnight
  • In the morning add water to the appam batter
  • Place Appam chatty (pan) in gas
  • Grease the pan and pour a spoonful of the batter.
  • Let it set for few seconds
  • Then twist the pan round for the batter to spread out the pan
  • This forms a lace border of 1/2 inch all round.
  • Cover the appam pan with the lid and cook for 3 mins
  • Open the lid to check if its cooked
Serve appam along with chicken stew or fish mole. 

Appam Tips:
1) Cast iron pan ( Cheenachatty) is better than non stick ones.

P.S. I teach Appam and stew in my one-on-one cooking class in Bangalore. If you're outside Bangalore, you can learn Appam making through my online cooking classes. Mail me at mennasdelight@gmail.com or call me at #9900114982.

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