| Recipe Name:
Appam |
| |
| |
| Category:
Indian Regional |
Sub Category:
Kerala |
|
| Prep Time |
Cook Time |
Serves |
| 360 mins |
20 mins |
15 |
|
| |
|
|
| |
Ingredients: |
| Rice-soak in water with daal |
|
3 cup |
| Urad daal |
|
1 cup |
| Coconut grated |
|
50 g |
| Methi seeds |
|
1 tbsp |
| Salt to taste |
|
|
| An appam maker |
|
6"-8" (diameter on top ) |
| Oil |
|
3 tsp |
|
|
| |
Method: |
- Drain the water out of the dal mixture and grind together with the coconut and salt.
- Leave to ferment 6-7 hours, or overnight.
- When fermented, add enough water to make it a pouring consistency.
- Heat Oil in the appam maker.
- When hot,pour batter in the kadahi.
- Turn the appam maker around swiftly, to let a thin layer rise up The center being thicker.
- Cover, lower the heat and cook, till the edges start lifting (about a minute).
- Uncover, ease out the appam thus formed and transfer on to a serving plate.
- Continue with the rest of the batter.
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