| Recipe Name: Appam |
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| Category: Indian Regional |
Sub Category: Kerala |
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| Prep Time |
Cook Time |
Serves |
| 360 mins |
20 mins |
15 |
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Ingredients: |
| Rice-soak in water with daal |
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3 cup |
| Urad daal |
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1 cup |
| Coconut grated |
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50 g |
| Methi seeds |
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1 tbsp |
| Salt to taste |
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| An appam maker |
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6"-8" (diameter on top ) |
| Oil |
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3 tsp |
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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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Tags:
Appam, appam , water , maker ,
when , batter , daal
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cover , rise , center , thicker , being , layer , let , pour , hot , kadahi ,
turn , lower , swiftly , thin |
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