Appam is a similar type of Dosa. It is a bowl shaped appam made but the round or curve shaped skillet/appachatti can be used. Made without yeast . This is a popular kerala dish served with vegetable stew/sagu/kurma. I made kurma for this.
Prep Time : 5 + 10 hours(fermentation)
Cook Time : 15 mins
Ingredients for batter
- Rice - 1-1/2 cups
- Idli rice - 1/2 cup
- Urad dal / Black gram - 1/2 cup
- Coconut milk - 3/4 cup
- Baking soad / Cooking soda - 2 pinches
- Salt to taste
Method for batter
- Rince rice, idli rice add enough water and soak for 4 hours
- Rince urad dal and soak in the water for 4 hours
- Grind the rice and idli rice first smoothly in a wetgrinder or mixer (i have used wetgrinder)
- Then grind urad dal in to a fine batter
- Mix thoroughly add salt close lid and keep it in the warm place for allow to fermentation for 10 hours
- Take a fresh coconut and add hot water grind into a puree
- Mixed with appam batter and add soda. Stir well batter should be thin constistency( not too thick, if batter is thick add a cup of water)
- In a round skillet pour the ladle full of batter and lift the skillet and twist the skillet slowly
- Sprinkle ghee/oil ( i used both) close the lid allow to cook until gets brown in color
- When appam is ready the edges becomes crisp, slowly remove and serve with kurma
Great reading yyour blog post
ReplyDeleteThank you anthony
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