STEP 1:- Soak 3 cups of raw rice for 8- 10 hours.
STEP 2 :- Combine Luke warm water ( 1/2 cup ) , yeast ( 1 teaspoon ) and sugar ( 3 teaspoon ) , and set aside to rise as in the picture below .
STEP 3:- Drain water from the rice ( Step 1 ) , grind it well by adding cooked rice ( 1 1/2 cup ) and grated coconut ( 1 1/2 cup ) .
STEP 4:- Transfer the step 3 ''paste'' in to a large bowl , mix it well with the "risen yeast" ( step 2), allow to rest it for 6-12 hours to ferment .
STEP 5:- The batter ( step 4) is ready to make appams, if it doubles in amount as in the picture below .
Completely fermented batter looks like as in the pic below ( lots of bubbles ) .
STEP 6:- Just before preparing the Appam add salt ( 2 - 3 pinch ) , crushed cumin seeds ( 1/4 - 1 teaspoon) . If the batter is thick add some fresh coconut milk.
STEP 7:- Heat Tawa / pan spread oil ( any vegetable oil, few drops ) , pour a spoonful batter on the center of the pan.
STEP 8:-Cook for 1- 1 1/2 minutes ( until all the bubbles breaks ) , and turn to other side, until both sides get golden brown in color .
STEP 8:- Serve with Hot curries ( Duck egg curry https://jesacos5.blogspot.com/2016/03/duck-egg-curry-kottayam-style.html, Quil Egg moilee https://jesacos5.blogspot.com/2013/12/quail-egg-moilee.html , Egg moilee https://jesacos5.blogspot.com/2014/01/special-egg-moilee_21.html , Chicken curry https://jesacos5.blogspot.com/2019/07/jes-special-chicken-curry-recipe-292.html. Enjoy JA - Mathew
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