I am starting my first blog with a recipe of Appam.First of all I thanks to Anitha deepann.wordpress.com to motivate me to start this kind of a blog.
| Ingredients |
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2 cup(s) raw rice soaked for 4-5 hours
grated 1/2 coconut or cows milk 1/2 litre
1 cup(s) cooked rice
a pinch of yeast granules dissolved in some coconut water or little hot water
sugar-2tsp
salt to taste
| Preparation |
-Add yeast in coconut water or sugar in warm water-Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.-Do not add too much water.-Cows milk may be preferably used instead of water for grinding.Then no need of coconut. -Mix in the salt and sugar to taste. -Allow to ferment at room temperature for at least 6 hours.
-Heat a small non-stick wok.
-Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
- Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
- Another sign of doneness would be when the edges start coming off the wok.
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