Mini coconut appams recipe?!
good recipe.
Thank you.
Answers: I ate these for breakfast in Kerala, they are like mini baby pancakes. Very tasty, I would be grateful if somebody had a
good recipe.
Thank you.
Coconut Appams:
you can make whatever size you want during cooking
Boiled Rice - 2 cups
Raw Rice - 2 cups
Urad Dal - 1/2 cup
Salt to taste
1-2 cups coconut milk
A curved deep iron / non-stick pan
Soak all ingredients overnight in water for about 5 - 7 hours. Grind to a fine batter after this. Next morning, pour the coconut milk into the batter. Add salt and mix the batter thoroughly. Pour the batter into the pan and spread like in a dosa. Do this carefully as all the batter might settle into the center of the pan. Let it heat for a while and the serve hot with Coconut Chutney.
Appams
Ingredients
2 cups plain rice(not long grain)
2 cups parboiled rice
3 tbsp. urad dal
1 tsp. fenugreek seeds
1/2 tsp. sodabicarb
1 coconut grated
Method
1. Wash and soak rices, dal, seeds together for 6-7 hours.
2. Grind to a smooth batter, add salt and keep overnight.
3. Keep batter thick as coconut milk will be added.
4. Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.
5. Blend in a mixie, strain and extract thick milk.
6. Mix soda and coconut milk into batter.
7. Apply a little oil on a non-stick or heavy griddle.
8. Pour a ladleful of batter on hot griddle.
9. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
10. Do not spread with spoon. A thin dosalike pancake must be the result.
11. Stack or eat immediately with chutney, curds, gravy vegetables or pickles.
Making time: Overnight recipe
Makes: 25-30 appams
Shelflife: Refrigerate batter for 2 days. Add salt only 2 hours before using.
Appams
INGREDIENTS:
* 3 cups raw Basmati rice
* 1 cup cooked Basmati rice
* 1 cup coconut milk
* 1 tsp salt
* 1 tsp sugar
* 1 tsp dried yeast
* 100 ml milk
PREPARATION:
* Wash and then soak the raw Basmati rice in a large bowl for 4-5 hours.
* Once soaked, mix the raw and cooked rice together in a blender or food processor. Add the coconut milk to the mix and blend till a smooth paste is formed.
Remove the batter into a bowl.
* Add a little water at a time (only if required) to get a batter with pouring consistency - like pancake batter.
* Warm a cup of water till tepid. Add the sugar, salt and yeast to this water and stir. Add this to the above batter and mix well. Leave the batter overnight at room temperature to ferment.
* When you are ready to make the Appams, heat a small non-stick kadhai (wok) on medium flame and pour a ladle of batter into the center. Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!). Cover the kadhai and cook for 3-4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.
* Gently run a spatula under the Appam to release it from the kadhai and serve hot in a small basket.
APPAM - Serves 10
Ingredients
Raw Rice 1/2 Kg
Coconut 1 grated
Yeast 1/2 tsp
Salt to taste
Sugar 3 tsp
Cooked Rice 1/2 cup
Method
Soak rice for 4 hrs and drain it.Grind this with grated coconut, cooked rice in a mixie.
Put yeast, salt, sugar in boiled water and keep it 1/2 an hr. Then add this to the grinded mixture. Keep the mixture for 8 hrs for fermentation.
When it is ready to use spread the mixture in a non-sticky pan . See that the mixture is spread so that the edge of the appam will be lace structured. Close the pan with the lid and heat it for 2 mts. In the preparation of appam it is only required to cook on one side. Serve hot with potato curry