Appam
Appam one of the traditional breakfast is my son's favorite one. Have it with Stew, coconut milk or coconut sambal its tasty. You can grind the batter in Grinder or mixie. Both works fine.
You need:
Raw rice 2cups
Cooked rice 1/4cup
Urad dhal 2 1/1tbsp
Fenugreek 1/4tsp
Grated coconut 1/2cup
Baking powder 1 1/2tbsp
Salt
Gingelly oil
Preparation:
Soak the raw rice, urad dhal. fenugreek for 4-5hours.
Grind them to a smooth paste along with coconut, cooked rice salt and required water.
Ferment the batter( over night or 12 hours).
To the fermented batter add baking powder and dilute it to a pretty thin batter. It should not be very watery but of the pouring consistency.
Heat the Appa kadai and pour a laddle ful of batter and swirl it to coat the sides of the pan. Drizzle gingelly oil and close with a lid and cook for about a minute.
Remove and serve with your favorite accompaniment
You need:
Raw rice 2cups
Cooked rice 1/4cup
Urad dhal 2 1/1tbsp
Fenugreek 1/4tsp
Grated coconut 1/2cup
Baking powder 1 1/2tbsp
Salt
Gingelly oil
Preparation:
Soak the raw rice, urad dhal. fenugreek for 4-5hours.
Grind them to a smooth paste along with coconut, cooked rice salt and required water.
Ferment the batter( over night or 12 hours).
To the fermented batter add baking powder and dilute it to a pretty thin batter. It should not be very watery but of the pouring consistency.
Heat the Appa kadai and pour a laddle ful of batter and swirl it to coat the sides of the pan. Drizzle gingelly oil and close with a lid and cook for about a minute.
Remove and serve with your favorite accompaniment
1 comments:
It has been ages i had appams...looks prefect..
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