It is a Popular Breakfast Dish in Kerala
Ingredients
Raw rice 2 cups
Cooked rice 1/2 cup
Grated coconut 1 cup
Coconut water of one coconut
Yeast 1/2 tsp
Sugar 1 tsp
Salt to taste
To make the Batter
Soak the raw rice in water for 4 or 5 hrs.Grind the soaked rice together with the cooked rice.You can also add coconut water while grinding the batter.Mix 1/2 tsp of yeast with warm water and add this to the batter.Pour this batter in a vessel and allow it to ferment overnight. Add sugar and salt to the batter and mix well with a ladel.Now the batter is ready to use.
Preparation
Use an Appa Chatty or deep bottomed non-stick pan.Grease the appa chatty with oil.Pour ladelful of the appam batter to the chatty and holding the pan in two hands and spread the batter and rotate the pan around making it thin at the edges and thicker in the middle. Well fermented batter will form holes when it is spread.Cover the pan with the lid and cook on a slow flame till the edges are golden brown and crisp.When the appam is ready it resembles a crisp lace and soft and fluffy in the middle. Tradtionally it is eaten with Mixed Vegetables in Coconut Milk Stew.
To make the Stew
Ingredients
Boiled mixed vegetables 2 cups (cauli flower,beans,potato and carrot)
Onion chopped 1
Cardamom,cinnamon
cloves 2 each
Green chillies slit 2
Corn flour 1 tsp
Coconut oil 2 tbsp
Salt to taste
Preparation
Grate the coconut add 2 cups of water and take out coconut milk.Strain it and keep it aside.Heat oil in a pan and saute the onions for 2-3 mins then add the cardamom,cinnamon and cloves and fry again.
Add the slit green chillies and salt adding the coconut milk and the boiled vegetables and cook for a few mins.Season it with coconut oil and curry leaves.Instead of taking milk from the grated coconut you can use tinned coconut milk.Serve hot with Appams.
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