Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Half | Kilogram | Rice, Raw | To make batter |
| Half | Kilogram | Rice, Boiled (ukda chawal) | To make batter |
| 2 | Whole | Coconuts - fresh. | For extracting juice |
| 4 | Whole | Eggs | For beating |
| 1 | Kilogram | Sugar | For taste |
| 1 | Bottle | Toddy - Palm | For fermentation. Can use yeast |
| a | Little | Salt | For taste - at end |
Method
Soak the two types of rice, overnight to make it soft. Scrape and grind the coconuts, and extract first the thick juice and grind the same pulp once again and extract thin juice separately. Keep aside the thick juice. In the thin juice, grind the soaked rice into a fine batter. Mix the batter, with sugar, eggs broken and beaten, and toddy. (Alternately you can use sufficient yeast)
The batter will start to ferment, and rise. In hot days, it will take less time, than on cold days. Add salt to taste, after the ferment has completed.
The Appam pan is a curved pan, with a handle. Curved non-stick cooking pans are equally suitable, though the traditional pans were made of cast iron. Keep it on a lighted stove. Apply ghee to the inner surface of the frying pan, and when the surface is hot, pour half a teacup of batter into the pan. Then gently make a circular gyrating movement of the pan, holding it with the handles, so that it makes a lace of batter around the edges. The bulk of the batter will settle down in the middle which will cook into a soft section, with crisp brown lace on the edges. Cover the pan with a lid, and fry for some time.
This goes well with Pork or Chicken Indad,
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
