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==Description==
 
==Description==
 
* Ethnicity - South Indian
 
* Ethnicity - South Indian
* Type of [[meal]] - Party, Lunch, Dinner
+
* Type of meal - Party, Lunch, Dinner
 
==Ingredients==
 
==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==
 
==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:Indian Recipes]]
 
[[Category:South Indian Recipes]]
 
[[Category:South Indian Recipes]]
 
[[Category:Fenugreek Recipes]]
 
[[Category:Fenugreek Recipes]]
[[Category:Grated coconut Recipes]]
 
 
[[Category:Coconut Recipes]]
 
[[Category:Coconut Recipes]]
[[Category:Water Recipes]]
 
[[Category:Meal Recipes]]
 
 
[[Category:Dal Recipes]]
 
[[Category:Dal Recipes]]
[[Category:Oil Recipes]]
 

Latest revision as of 05:00, February 17, 2020

DescriptionEdit

  • Ethnicity - South Indian
  • Type of meal - Party, Lunch, Dinner

IngredientsEdit

  • 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

DirectionsEdit

  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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