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Thread: Appam

  1. #1
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    Appam

    Topic started by aarthi on Fri Oct 15 09:14:20 .


    Anybody has the recipe for appam the kerala style?
    Thanks in advance




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    NOV (@ bkj-*) on: Fri Oct 15 21:40:07




    I don't know which one is the Kerala style.
    But here is one recipe for Coconut Appam. In those days, toddy was used for the fermenting process. Not anymore though. ))


    PAAL APPAM
    (Coconut Pancake)


    You Need:

    Rice
    Coconut milk
    Salt to taste
    Dried yeast


    TO DO:

    Soak rice for at least eight hours.
    Grind soaked rice with coconut milk.
    The consistency should be that of dosai.
    Add salt to mixture.
    In a small cup, mix yeast with a little sugar and warm water. Leave it for a few minutes till it becomes frothy.
    Add this to the mixture and let it ferment for another 6 hours or so.
    Heat a small, oiled, iron wok (measuring six in. in diameter), and spoon batter.
    Give it a quick swirl so that you have a slightly thick centre and lacy sides.
    Cover and let it cook for a couple of mins.
    Your appam is now ready.
    It can be eaten with coconut chutney or with sweetened coconut milk.

    For variation, add sugar during the process of grinding. This can be eaten on its own. But because of the sugar content, the resultant appam may stick to the pan, so don't do it until you become an expert. )

    Tips : If you are using pan for the first time, fry some grated coconut over low heat till it browns. Discard the coconut. Now coat the pan heavily with oil and leave it overnight.
    When ready for cooking, let the oil smolder first, reduce heat, remove excess oil and then pour the batter in.






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    aarthi (@ gil-*) on: Mon Oct 18 09:26:04




    Nov,
    thanks for the pal appam recipe. what kind of rice must be used for pal aappam??? Is enriched rice ok? Or is par boiled rice the one to use? can we use rice powder for that matter?

    Also, do u happen to have the recipe for thenga chutney? coconut chutney?





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    aarti (@ gil-*) on: Mon Oct 18 09:32:27




    Also, what is the measurement for the dried yeast in tablespoons or teaspoons?





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    NOV (@ bkj-*) on: Mon Oct 18 21:36:56




    Aarti - That's a lot of questions. )

    Parboiled rice is okay, but is best with pachai arisi. I am not sure what kinds of rice are available where you stay. Try experimenting with different kind of rices, in small quantities.
    I've never tried Appam with rice powder, but have tried making dosai with it, to horrendous results. Personally I will never do that again. )

    The amount of yeast to use would depend very much on the quantity of rice. Imagine baking a loaf of bread. Use similar amounts. )
    Tablespoon? Only if you want to find your kitchen overflowing with batter when you wake up in the morning. )))))

    As for coconut chutney, I have written one recipe here:

    http://forumhub.com/southfood/18769.12.38.22.html





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    Reproduction (@ bkj-*) on: Tue Oct 19 00:48:52




    Here is one recipe for thengaai chutney:

    You Need
    Grated coconut
    Green chilly
    Ginger
    Onion
    Curry leaves
    Tamarind (puli)
    Salt to taste

    Mustard seeds (Kadugu), gram (Kadalai paruppu) and onion for thaalippu

    Method

    Grind all the above (except thaalippu items) to a smooth paste, adding some water.
    In a pan heat oil, and fry kadugu and paruppu. Add the sliced onions, and once cooked, add the
    ground paste. The chutney is ready.





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    aarthi (@ gil-*) on: Tue Oct 19 09:19:03




    Thanks a lot nov for replying to all my queries.





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    Appar (@ glob*) on: Fri Oct 22 15:02:47




    NOV: What you have given is a recipe for AAAAPPAM. But Appam is a kind of dish, looks like adhirasam and it is sweet in taste. It is usually made for Karthigai Deepam festival!





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    Venky Narayanan (@ ineh*) on: Fri Oct 22 18:27:43




    Here is the recipe for "appam". As 'appar'(!) said, this is a right kind of dish for Karthigai and similar festivals...

    <u><h2>appam</h2></u>
    <u>Ingredients</u>

    * arisi (Rice) - 1 Cup
    * uLuththam paruppu (urudh Dhaal) - 1 spoon
    * vendhayam - 1/4 spoon
    * vaazhaipazham (banana) - 1
    * vellam - 3/4 Cup (if you don't like too much sweet, you can make it 1/2 cup)
    * Coconut - to taste
    * Elakkaa (elaichi) - to taste

    <u>Process</u>

    * Soak Rice, uLuththam paruppu & vendhayam in water for about 1/2 hour
    * After 1/2 hour, drain it completely (without any water) and grind it in a Grinder or Mixie.
    * After 5 or 6 cycles of grinding, add 'vellam' and banana and grind it to a tick paste.
    * Shred the coconut (or you can even cut it into small pieces, i.e., pallu pallaa naRukki) and add it to this paste
    * Make Elaichi into powder and add it to the mix
    * Heat oil in a pan
    * Take the mix in a karandi and drop it as a lump in the hot oil. Each appam could be of the size of a small Muffin.
    * Fry the appam till it is cooked and becomes brown.

    Note:
    * If you do not want to use oil, you can make 'kuzhi appam' using the 'achchu' (similar to the idly plates) and bake the appams.
    * Use pachcharisi or even Basmathi Rice taste good.
    * Instead of soaking and grinding the rice, you can use Maidhaa or Godhumai or Rice flower.
    * The uLuththam paruppu and vendhayam are optional, but if you can, add them and I am sure you will like the taste.


    This dish is one of my favorite sweets. Tastes great ! Enjoy !!

    Venky Narayanan.
    venkynarayanan@hotmail.com





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    aarthi (@ gil-*) on: Wed Oct 27 08:55:37




    venky
    i was asking for the recipe for appam. I was referring to your aaaapam as appam. That is what i call it paalappam. Thanks for your recipe.
    Nov's recipe was the one i wanted





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