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==Description== |
==Description== |
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* Ethnicity - South Indian |
* Ethnicity - South Indian |
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| − | * Type of |
+ | * Type of [[meal]] - Party, Lunch, Dinner |
==Ingredients== |
==Ingredients== |
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| − | *3 cup: Rice-soak in water with daal |
+ | *3 cup: Rice-soak in [[water]] with [[daal]] |
| − | *1 cup: Urad daal dhuli-soak for 4 hours |
+ | *1 cup: Urad [[daal]] dhuli-soak for 4 hours |
*1 cup: Coconut-grated |
*1 cup: Coconut-grated |
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| − | *1 tbsp: |
+ | *1 tbsp: [[methi]] dana |
| − | *1 tsp: |
+ | *1 tsp: [[salt]] or to taste |
| − | *An appam maker or a small, shallow kadahi- 6”-8” diameter on top |
+ | *An appam maker or a small, shallow kadahi- 6”-8” diameter on top [[oil]] to cook |
==Directions== |
==Directions== |
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| − | #Drain the water out of the daal mixture and grind together with the coconut and salt. |
+ | #Drain the [[water]] out of the [[daal]] mixture and grind together with the [[coconut]] and [[salt]]. |
#Leave to ferment 6-7 hours, or overnight. |
#Leave to ferment 6-7 hours, or overnight. |
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| − | #When fermented, add enough water to make it a pouring consistency. |
+ | #When fermented, add enough [[water]] to make it a pouring consistency. |
| − | #Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil. |
+ | #Heat a tablespoon of [[oil]] in the kadahi/appam maker, swirl it around and pour off extra [[oil]]. |
#When hot, pour about L cup batter in the kadahi. |
#When hot, pour about L cup batter in the kadahi. |
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#Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. |
#Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. |
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[[Category:fenugreek Recipes]] |
[[Category:fenugreek Recipes]] |
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[[Category:Grated coconut Recipes]] |
[[Category:Grated coconut Recipes]] |
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| + | [[category:coconut Recipes]] |
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| + | [[category:water Recipes]] |
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| + | [[category:salt Recipes]] |
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| + | [[category:meal Recipes]] |
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| + | [[category:dal Recipes]] |
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| + | [[category:oil Recipes]] |
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Revision as of 20:18, 16 May 2006
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 3 cup: Rice-soak in water with daal
- 1 cup: Urad daal dhuli-soak for 4 hours
- 1 cup: Coconut-grated
- 1 tbsp: methi dana
- 1 tsp: salt or to taste
- An appam maker or a small, shallow kadahi- 6”-8” diameter on top oil to cook
Directions
- Drain the water out of the daal mixture and grind together with the coconut and salt.
- Leave to ferment 6-7 hours, or overnight.
- When fermented, add enough water to make it a pouring consistency.
- Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
- When hot, pour about L cup batter in the kadahi.
- Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
- Cover, lower the heat and cook, till the edges start lifting (about a minute).
- Uncover, ease out the appam thus formed and transfer on to a serving plate.
- Continue thus with the rest of the batter.
- You might have to grease again only after 3-4 appams