ANKIE
December 17th, 2008, 05:52 PM
Hi!
This is the Appam that goes with the stew! This is traditionally made in a 'Appachatti'! The Non-Stick varieties are very common these days!
U can also make it in a Non-stick Kadai! My friends new to Appam call it 'Dosa with idli in the middle'!!! Coz the sides are crispy as in a doas, and in the middle u will get a soft lump like an idli!
Appam
2 cups - White Rice
1 cup - Coconut Milk
1 tbsp. - Coconut grated
1/4 cup - Cooked White Rice
1 small Sachet - Yeast
1 tbsp. - Sugar
Salt to taste
1/2 tsp. Baking Powder
Milk as necessary, to thin the batter.
Soak White rice for 5 to 6 hrs. Grind it to a fine paste adding coconut milk, cooked rice, coconut. To this batter add sugar, salt, yeast, and leave it to ferment. The fermentation time depends on the kind of yeast you use. The instant yeast takes only 2 hrs. or so. When it has fermented, and you are ready to make the Appam, add baking powder, mix in milk to give a thin batter, taste to make sure that Sugar and Salt are in proportion. Heat the Appachatti or Kadai, brush with a little oil as you do for Dosa, pour a ladle of the batter, hold the handles, swirl it to give u a dosa like look, and allow the remaining of the batter to settle in the middle of the Kadai(for the Idli look!), cover and cook for 2 mts. or so, till the middle is cooked. Serve Hot with Veggie stew!
This is the Appam that goes with the stew! This is traditionally made in a 'Appachatti'! The Non-Stick varieties are very common these days!
U can also make it in a Non-stick Kadai! My friends new to Appam call it 'Dosa with idli in the middle'!!! Coz the sides are crispy as in a doas, and in the middle u will get a soft lump like an idli!
Appam
2 cups - White Rice
1 cup - Coconut Milk
1 tbsp. - Coconut grated
1/4 cup - Cooked White Rice
1 small Sachet - Yeast
1 tbsp. - Sugar
Salt to taste
1/2 tsp. Baking Powder
Milk as necessary, to thin the batter.
Soak White rice for 5 to 6 hrs. Grind it to a fine paste adding coconut milk, cooked rice, coconut. To this batter add sugar, salt, yeast, and leave it to ferment. The fermentation time depends on the kind of yeast you use. The instant yeast takes only 2 hrs. or so. When it has fermented, and you are ready to make the Appam, add baking powder, mix in milk to give a thin batter, taste to make sure that Sugar and Salt are in proportion. Heat the Appachatti or Kadai, brush with a little oil as you do for Dosa, pour a ladle of the batter, hold the handles, swirl it to give u a dosa like look, and allow the remaining of the batter to settle in the middle of the Kadai(for the Idli look!), cover and cook for 2 mts. or so, till the middle is cooked. Serve Hot with Veggie stew!