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Tuesday, August 3, 2010

Appam with Coconut Milk

Appam with coconut milk is a famous South Indian dish originated from kerala. Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a sweetened coconut milk . A well-fermented batter will form small holes like a lace all over the appam while cooking. This makes the appams very light.Here is how my MIL make it....

INGREDIENTS U NEED:
1.Raw rice-3cup
2.Urad dhal-1/2cup
3.Fenugreek/Methi seeds-2tbs
4.Boiled rice-1cup
5.Baking soda-pinch
6.Salt as needed
7.Oil

UTENSIL:
Appam maker

METHOD OF PREPARATION:
  • Rinse and soak rice,dal together for minimum of 4-6hrs in water and Grind them by adding enough water and boiled rice, Add salt and keep it aside for 8 hours for fermentation.
  • Now Before making appam, mix  baking soda and salt  to batter and stir well.
  • Heat Appam maker or kadai ,pour one spoon of batter and take kadai in hand and give on full rotation so that batter will spread on kadai and cover it with lid and  Don’t flip .Now its ready
  • Serve hot with coconut milk or chutneys.

 GOES WELL WITH:
       Coconut milk and Chicken curry

COCONUT MILK PREPARATION:
                Grind grated coconut by adding water and extract only the coconut milk by filtering, Add required sugar to that milk and serve.

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