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{{Wikifiedrecipe}}
 
==Description==
 
==Description==
 
* Ethnicity - South Indian
 
* Ethnicity - South Indian
* Type of Meal - Party, Lunch, Dinner
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* Type of [[meal]] - Party, Lunch, Dinner
 
==Ingredients==
 
==Ingredients==
*3 cup: Rice-soak in water with daal
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*3 cup: Rice-soak in [[water]] with [[daal]]
*1 cup: Urad daal dhuli-soak for 4 hours
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*1 cup: Urad [[daal]] dhuli-soak for 4 hours
 
*1 cup: Coconut-grated
 
*1 cup: Coconut-grated
*1 tbsp: Methi dana
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*1 tbsp: [[methi]] dana
*1 tsp: Salt or to taste
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*1 tsp: [[salt]] or to taste
*An appam maker or a small, shallow kadahi- 6”-8” diameter on top Oil to cook
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*An appam maker or a small, shallow kadahi- 6”-8” diameter on top [[oil]] to cook
   
 
==Directions==
 
==Directions==
#Drain the water out of the daal mixture and grind together with the coconut and salt.
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#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.
#When fermented, add enough water to make it a pouring consistency.
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#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.
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#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.
 
#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]]
 
[[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]]

Revision as of 20:18, May 16, 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

  1. Drain the water out of the daal mixture and grind together with the coconut and salt.
  2. Leave to ferment 6-7 hours, or overnight.
  3. When fermented, add enough water to make it a pouring consistency.
  4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
  5. When hot, pour about L cup batter in the kadahi.
  6. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
  7. Cover, lower the heat and cook, till the edges start lifting (about a minute).
  8. Uncover, ease out the appam thus formed and transfer on to a serving plate.
  9. Continue thus with the rest of the batter.
  10. You might have to grease again only after 3-4 appams
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