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Thread: Appam

  1. #31
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    a.arun (@ 213.*) on: Fri Jan 30 13:13:04 EST 2004




    can i get the original apam of srilankan.appam r appam tha round thosai shape.





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  3. #32
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    Sunitha (@ cpe-*) on: Wed Mar 10 20:51:16 EST 2004




    Hi Anju

    I am a Malayalee living in perth. I make very good Appam the recepie is : soak 300 grams of raw rice(not par boiled rice) for 3/4 hours. scrape 1/2 of a cocunut-medium size and grind in a wet grinder or a mixer. Should grind it very fine add one table spoon of sugar and salt to taste. keep it for fermentation. Add yeast(2 to 3 grams) one hour before you need to make the Appam. To make more rich you can add 1/2 cup of coconut milk instead waten while grinding the rice. Make sure you are not keeping the flour in the fridge after adding yeast. Try and send me your experience of making this recepie.
    Good luck : Sunitha Sundrem





  4. #33
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    Ally Rani (@ j70.*) on: Thu Jun 17 02:19:37 EDT 2004




    I wud like to share a simple malaysian snack to all my friends who like fried vegetarian noodle.

    1 packet dry rice noodle(soak for 1/2 hr
    in warm water) and
    drain the water.
    1 potato (peel wash and cut into thin pcs n fry)
    30 gm mustard or chinese chives (cut 1 inch)
    1 pc carrot diced
    2 pcs tofu (cut into small pcs n fry)
    30 gm cabbage
    2 tomatoes
    30 gm chilies (grinded)
    little garlic and onion cut in small pcs
    2 tablespoon of oil.
    salt to taste.
    1 teaspoon lime juice.

    Heat the wok with oil.Fry the garlic and onion.Pour the grinded chilies and fry till the chilies cooked.Add tomatoes and carrots n fry with the chilies. Add the noodles,cabbaage,chinese chives,salt and fry till they cook. Add the fried tofu and potatoes and mix well. Add lime juice and off the fire. Stir well and serve with hot coffee or tea. It is a nutritious dish.





  5. #34
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    blue diamond (@ 220.*) on: Tue Jul 13 06:47:30 EDT 2004




    Paalappam recipe - does not need the 'kurukku' (gruel) that most other recipes need.
    Thoroughly rinsed Raw rice - 2 cups - to be soaked in 1 cup of water
    Coconut - 1/2 - To be grated and milk extracted. In case you are using tinned coconut milk (which is not too watery) please use 200 ml.
    Yeast - 1/2 teaspoon
    Sugar - 1 teaspoon
    Cooked raw rice - 1 cup

    Set aside 1/4 cup of coconut milk. Heat it (when you dip your index finger, the milk should be tepid). Add yeast and sugar and let it rise.
    Grind the raw rice along with the water used for soaking, coconut milk and cooked raw rice. You should get a fairly smooth thick batter. Add the yeast and mix well. Let the mixture stand for 6 to 7 hours. When ready to make palappams, add sugar and salt to taste.
    N.B. Go easy on the sugar if this is your first attempt at making palappams.





  6. #35
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    deepa (@ ool-*) on: Tue Aug 24 16:26:01 EDT 2004




    hi friends, i want to make kuzhi apam, but do not have appam kadai. does anybody has experience of making kuzhi appam directly in the kadai?

    thanks





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