Changes: Appam

Latest revision as of 05:00, 17 February 2020

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

@@ Line 2: / Line 2: @@
 ==Description==
 * Ethnicity - South Indian
-* Type of [[meal]] - Party, Lunch, Dinner
+* Type of meal - Party, Lunch, Dinner
 ==Ingredients==
-*3 cup: Rice-soak in [[water]] with [[daal]]
+* 3 cup: Rice-soak in [[water]] with [[dal|daal]]
-*1 cup: Urad [[daal]] dhuli-soak for 4 hours
+* 1 cup: Urad [[dal|daal]] dhuli-soak for 4 hours
-*1 cup: Coconut-grated
+* 1 cup: Coconut-grated
-*1 tbsp: [[methi]] dana
+* 1 tbsp: [[fenugreek|methi]] dana
-*1 tsp: [[salt]] or to taste
+* 1 tsp: [[salt]] or to taste
-*An appam maker or a small, shallow kadahi- 6”-8” diameter on top [[oil]] to cook
+* 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]].
+# Drain the [[water]] out of the [[dal|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.
+# 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.
-#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.
-#Cover, lower the heat and cook, till the edges start lifting (about a minute).
+# 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.
+# Uncover, ease out the appam thus formed and transfer on to a serving plate.
-#Continue thus with the rest of the batter.
+# Continue thus with the rest of the batter.
-#You might have to grease again only after 3-4 appams
+# You might have to grease again only after 3-4 appams
 [[Category:Indian Recipes]]
 [[Category:South Indian Recipes]]
 [[Category:Fenugreek Recipes]]
-[[Category:Grated coconut Recipes]]
 [[Category:Coconut Recipes]]
-[[Category:Meal Recipes]]
 [[Category:Dal Recipes]]