appam recipe

                                                               APPAM

                                                       


INGREDIENTS:

Rice

                                          1 cup
Parboiled rice (ukda chawal)     1 cup
Salt                                           accordingly
Scrapped coconut                     3/4 cup
Coconut water                          1 cup
Baking powder                         1/4 teaspoon
oil                                             accordingly

Method:

wash and soak both rice together in 4 cups of water for 2-3 hours. Remove water and crush to a smooth paste adding coconut water. Add salt, stir well and keep rice paste for at least thirty-six hours in a warm place to ferment. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented mixture and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of mixture, tilt the kadai all round to spread the batter. The edges should be thin and the excess mixture should collect at the centre. Cover with a thick heavy lid and cook on medium heat for two to thee minutes. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot and get loads of applause .