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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | == |
+ | ==Description== |
* Ethnicity - South Indian |
* Ethnicity - South Indian |
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| − | * Type of |
+ | * Type of meal - Party, Lunch, Dinner |
| − | == |
+ | ==Ingredients== |
* 3 cup: Rice-soak in [[water]] with [[dal|daal]] |
* 3 cup: Rice-soak in [[water]] with [[dal|daal]] |
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* 1 cup: Urad [[dal|daal]] dhuli-soak for 4 hours |
* 1 cup: Urad [[dal|daal]] dhuli-soak for 4 hours |
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* 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 |
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| − | == |
+ | ==Directions== |
# Drain the [[water]] out of the [[dal|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]]. |
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# Leave to ferment 6-7 hours, or overnight. |
# Leave to ferment 6-7 hours, or overnight. |
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[[Category:South Indian Recipes]] |
[[Category:South Indian Recipes]] |
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[[Category:Fenugreek Recipes]] |
[[Category:Fenugreek Recipes]] |
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| − | [[Category:Grated coconut Recipes]] |
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[[Category:Coconut Recipes]] |
[[Category:Coconut Recipes]] |
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[[Category:Dal Recipes]] |
[[Category:Dal Recipes]] |
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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