Thursday, June 23, 2011

Kerala Appam


Rice                                                                 1 cup
Parboiled rice                                                   1 cup
Coconut water                                                  1/4 cup
Salt                                                                   to taste
Coconut, scraped                                              3/4 cup
Baking powder                                                 1/4 teaspoon
Oil, grated                                                         to coat


1. Clean, wash and soak both the rice together in four cups of water for two to three hours. 
2. Drain and grind to a smooth paste adding coconut water, as required. 
3. Add salt, stir well and keep ground rice for at least 36 hours to ferment. 
4. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. 
5. Add coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix  baking powder and adjust salt.
6. Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter.
7. Cover with a heavy lid and cook on medium heat for two to thee minutes. 
8. Check to see if the sides start leaving the tava.Remove from tava
9. Serve hot with your choice of gravy and chutneys.


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