Appam
Appams
1 ½ cups coconut milk/plain water for grinding
¾ cup boiled rice
1 tablespoon fresh yeast mixed with one teaspoon sugar and warm water
1/2teaspoon salt
1 teaspoon sugar
A little oil
Wash and rinse soaked rice.Grind to a fine paste using either water (I did) or coconut milk.
Add the boiled rice and blend.The batter should be thinner than cake batter consistency.
Add salt,sugar and yeast mixture.
Let it stand for about 1 hour (less in the Delhi summer!) till the mixture rises.
Heat an “appam chatty”(karahi) on a medium flame.Rub the karahi with oil using a brush .You can use the newer appam chatty which don’t require any oil!
Put in about 1 ladle of batter.Pick up the karahi using both hands and swirl it around in an anti clockwise manner.Place back on heat.Cover and cook for a a minute or so.
Remove from karahi-make sure the centre has cooked!Appams are thin and lacy on the periphery and thick in the centre.
Serve hot with stew/moilee/egg curry!
Add the boiled rice and blend.The batter should be thinner than cake batter consistency.
Add salt,sugar and yeast mixture.
Let it stand for about 1 hour (less in the Delhi summer!) till the mixture rises.
Heat an “appam chatty”(karahi) on a medium flame.Rub the karahi with oil using a brush .You can use the newer appam chatty which don’t require any oil!
Put in about 1 ladle of batter.Pick up the karahi using both hands and swirl it around in an anti clockwise manner.Place back on heat.Cover and cook for a a minute or so.
Remove from karahi-make sure the centre has cooked!Appams are thin and lacy on the periphery and thick in the centre.
Serve hot with stew/moilee/egg curry!
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