Thursday, May 11, 2006

Appam

Appam is a dish that I love to eat with Kadala curry, potato stew or egg curry. There are many methods to prepare this dish. I will share the method that i learnt from my amma. Ingredients:

  • 3 cups of raw rice (Pachha arisi / urva chaaval)
  • ½ cup cooked rice
  • 3 tsp of Urad dhal (ulundu parapu)
  • A pinch of baking soda
  • Coconut water
  • Salt to taste

Preparation Soak the rice, and urad dhal for about 4-5 hours. Extract water from a coconut and add sugar to it and keep it over night for fermentation. Drain the soaked rice and grind it to form a thick paste. When this paste is ready, add the cooked rice and grind it until it turns to a smooth batter. Keep the batter for 8 hours or over night for fermentation. On fermentation, add a pinch of baking soda, salt and the fermented coconut water ( add it in a way that it does not affect the consistency of the batter) to the batter and mix it well. Heat a shallow non-stick pan (apa chatti). Do not over heat the pan, keep it always just above sim. Take a spoon of batter, pour it gently to the non stick pan. Take the pan in your hand and swirl the pan around so that it spreads evenly on the sides and a thick layer is formed in the center. Cover the pan with a lid and cook for a minute, till the edges become crispy and soft at the center. Remove it from the pan and appam is ready to be served. Tips: Cooked rice and coconut water is used here to make the appam soft. In kerala they use 'kallu' as an alternative as it makes the appam very soft but then you will have that tingling taste in you mouth.

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