Being a Mallu, quite often my hubby becomes nostalgic about Kerala home-made food and sometimes I have to bow down to his pressure and cook his favourites. And today, it was the turn of Appam to become a victim at my hands and the ready help came from Vij to help me out to prepare it. Though I was bit worried about the taste, it came well and my hubby was very happy to eat it with brinjal curry.
Here’s the recipe of Appam…
Ingredients:
Raw rice — 1/2 kg
Coconut — 1 (grated)
Yeast — 1/2 tsp
Salt — to taste
Sugar –3 tsp
Cooked rice –1/2 cup
Method
1. Soak rice for 4 hours and drain it.
2. Grind rice with grated coconut and cooked rice to the consistency of dosa batter.
3. Put yeast, salt, sugar in boiled water and keep it for 30 minutes.
4. Then add this to the grinded mixture.
5. Keep the mixture for 8 hours for fermentation.
6. When it is ready to use, spread the mixture in a non-sticky pan .
7. The mixture should be spread so that the edge of the appam is lace structured.
8. Close the pan with the lid and heat it for 2 minutes.
9. Cook only one side.
10. Serve hot with potato curry
Here’s the recipe of Appam…
Ingredients:
Raw rice — 1/2 kg
Coconut — 1 (grated)
Yeast — 1/2 tsp
Salt — to taste
Sugar –3 tsp
Cooked rice –1/2 cup
Method
1. Soak rice for 4 hours and drain it.
2. Grind rice with grated coconut and cooked rice to the consistency of dosa batter.
3. Put yeast, salt, sugar in boiled water and keep it for 30 minutes.
4. Then add this to the grinded mixture.
5. Keep the mixture for 8 hours for fermentation.
6. When it is ready to use, spread the mixture in a non-sticky pan .
7. The mixture should be spread so that the edge of the appam is lace structured.
8. Close the pan with the lid and heat it for 2 minutes.
9. Cook only one side.
10. Serve hot with potato curry
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