Appam
This is one among the special items served during chettiar marriage feasts. This is usually served along with coconut milk. But it tastes yummy with stew, chicken curry, mutton curry etc.
Ingredients
Raw rice-2 cups
Boiled rice -3/4 cup
Grated coconut-3/4 cup
Procedure for grinding
Soak both the rice for 2 hours. After soaking grind it in the mixie or grinder. Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.
Procedure for making Kanji
Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick. When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.
Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter. Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency. It should be in the consistency of dosa batter.
In medium fire make appams.It can be made with ease in non stick appa tawa.If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.
13 comments:
Eagerly waiting for the next post!! Ready to cook the next one :)
Is this Chettinad recipe? Looks good and the recipe is great too but I thought aapam belonged to Kerala!
Vanakam/pranaam,
Aachi,
could you please give the receipe for uttappam, most of the uttappam receipe that I found in internet were not authentic which was copied from site to another and it is just rceipe of thick dosa and not as I heard from my chettiar friend in Uni. that the uttappam word corrupted from uuttrappam which means an appam that gives lots of energy or supplement (uuttram) and the receipe would be something like mixing two type of batter...etc something like that I can't remeber therefore please share me the authentic secret chetty nadu receipe.
nandri/dhanyavath
Aachi,
"Thennadudaya sivane potri ennattavarkkum iraiva potri" All all dishes are very good already i tried all items earlier but your presentation is totally different thanks for your great service to our youngsters. thanks once again live long....
hi aachi ,
i tried this appam and it came out so well and now i spread this receipe thru out my apartment. But the kandarapam i tried didnt get tht flowery border.it is not so spongy also.i donno y.it is bit looked like a athirasam .anyway my hubby liked tht too for he donno how the real kandarapam looks like ;)
hai achi...i tried many dishes it came out very well.my 1at failure dish is appam...valu valunu smell also not like appam..appam kunu oru flavour varala..i dont know ...neenga reply panvingala plz?
hi mam,
Really found ur reciepes intersting
i am a travelling guy. travelling the world, like to boost up our culture,, please send me ur mail id if possible to yesudos2002@yahoo.com
dear aachi,
so nice to see you back with kola urundai recipe. i made the aapam y'day. i usually make the normal type (without kanji). this is the best and most authentic. i added a pinch of soda to get the holes otherwise the recipe can be followed with closed eyes.
Appam looks so perfect. Bookmarked for trying this next time.
________________________
Good Pediatrician in Adyar
Hi Solai Achi,
I'm basically from karaikudi.My mother in law is a great chef for me.Ur recipies and hers are both the same.Really i love to try ur recipies every now & then.
Since i'm working i couldnt spend much time for breakfast/dinner so pls post some recipies which are very simple and easy to cook in few ms.
Regards,
Ponni
Hallo Amma,
I have made appam on my own way as my mom used to do. We grind half kilo raw rice with 50gms of urid dal and methi together and ferment with coconut water and salt. this method has always been good. but have never tried this original way of making appam. Iam going to give it a try today. I will surely let u know later abt the outcome. Thanks a tonne!! keep posting amma pls.. never stop blogging pls!
Hello aunty,
We tried this recipe,came out soft and nice like restaurant,had with mutton kuzhambu,it was so delicious,to my tongue,the non veg dishes taste get better and better as I keep longer,
Thank you,
Skl
We followed as per your measurements & procedure and made appam this morning ,it was the tastier one I ever had.It was very soft to have it and we couldn't believe we are making it for the first time successfully and all credit is yours for your well cleared explanations & exact measurements that we can't go wrong anywhere.
We all had nice breakfast and enjoyed it.
Thanks for sharing this nice recipe.
Reny
Post a Comment