Description:
This appam is also known by the another famous name Kalluappam which means appam made with Toddy.
Ingredients:
1. Rice - 2 cups
2. Cooked rice - 1/2cup
3. Shallots - 3 to 4
4. Cumin seeds - 1/2tspn
5. Grated coconut(fresh/dry)- 5 to 6 tspn
6. Yeast - 1tspn
7. Sugar - 1tspn(optional)
8. Oil
9. Salt to taste
Procedure:
Soak the rice overnight or at least 4-5 hours. Transfer the rice to a grinder together with the cooked rice and grind to make a batter. Add water to make the batter. The batter shouldn`t be too watery. Transfer the batter into a bowl. Use the same jar for coarsely grinding the coconut, shallots and the cumin. Add in into the batter and mix. Meanwhile activate the yeast by mixing yeast and sugar to warm water. Once the yeast starts to get foamy pour it over the batter. Mix everything well and set aside the batter to ferment. It may take 5-6 hours. When the batter is fermented you can see bubbles have formed on top.
Take a non-stick pan and heat it over low/medium heat. Incase the pan you are using is not non-stick then rub litle oil on the pan every time before making an appam. Add salt to the batter. Pour a laddle full of batter and leave the batter to shape by itself. You don`t need to spread the batter. When pores starts to appear on top of the appam turn over and cook the other side. When the appam starts to get lightly golden brown color then it means appam is done. Repeat the same process with the remaining batter.
Enjoy appam with veg stew/chicken stew etc.
No comments:
Post a Comment