Appam Kerala Style 2

#Appam Kerala style 2 : One more way of doing appam in Kerala, India. 

This recipe is just a variation of neer dosai done in Karnataka, India.

Ingredients :

Raw rice                                 : 1 1/2 cup

Coconut scrap                         : 1/2 cup ( can add more )

Salt                                         :1 tsp

Sugar                                      : 1/2 tsp

Cooking soda                           : a pinch ( optional )

Oil to make appam

Method :

Soak rice after washing in a vessel for 2 hours.

Grind the soaked rice and coconut into a fine batter using a grinder ( or mixie ).

Add salt and sugar.

Take out the batter in a vessel. Keep aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.

Transfer this washed water into a separate vessel.

Now keep this vessel containing washed water on a stove over slow flame.

Keep stirring with a ladle.

Slowly it turns into porridge and becomes shiny.

Switch off the stove.

Allow it to come to room temperature.

Pour into the vessel containing batter.
Mix this porridge with the batter well.

Allow the batter to ferment for 6 to 8 hours.

Just before preparing appam add cooking soda.
Appam comes out soft even without cooking soda.

Keep appam kadai on stove over medium flame.

Smear oil over the surface of the kadai.

Spread appam batter evenly and close with lid.

Before closing with lid add few drops of oil along the edges.

When its done transfer to a serving plate.

Appam goes well with kadalai curry ( channa curry )

Also tastes good with any chutney or poondu milagai podi wet ( red garlic chutny )


or onion tomato chutney or garlic tomato chutney.




Other Appam recipes




For other Chutney varieties

Chutney


Ideas for breakfast/dinner

Tiffin Recipes