Appams Recipe - Cooking Index
Appams Recipe - Cooking Index
| 2 cups | Plain rice - (not long grain) | |
| 2 cups | Parboiled rice | |
| 3 tablespoons | Urad dal | |
| 1 teaspoon | Fenugreek seeds | |
| 1/2 teaspoon | Sodabicarb | |
| 1 | Coconut grated |
Wash and soak rices, dal, seeds together for 6-7 hours.
Grind to a smooth batter, add salt and keep overnight.
Keep batter thick as coconut milk will be added.
Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.
Blend in a mixie, strain and extract thick milk.
Mix soda and coconut milk into batter.
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is
covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.
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.
Source:
Rotis and Naans of India by Purobi Babbar
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