Recipe by Rosy Rodrigues
APPAM
APPAM
Yield: 6-7 appams
Ingredients:
1 tsp dry yeast
4 tbsp sugar
2 tbsp warm water
ghee to fry
For the batter
Ingredients:
2 cloves garlic (small)
4 tbsp sugar
2 tbsp warm water
ghee to fry
To grind:
1/4 cup boiled rice (cooked)
1 cup raw rice (soaked in water for 6 hours)
4 tbsp coconut milk powder
1/2 tsp salt
4 cardamom pods (no husk)
Steps:
1 cup raw rice (soaked in water for 6 hours)
4 tbsp coconut milk powder
1/2 tsp salt
4 cardamom pods (no husk)
Steps:
For the batter
- Grind the rice, coconut milk powder, salt and cardamom with 1 cup water till smooth.
- In a vessel, add 2 tbsp of warm water with yeast and sugar and mix (it becomes like milk).
- Add the ground batter, mix it well till the sugar dissolves. Add a little more water till the consistency becomes a little runny. Cover and keep it out on the countertop to ferment overnight (don't put it in the fridge).
- Place a non-stick kadai with handles or appam pan (banale) on 7 heat.
- Smear ghee on the pan.
- With a ladle, pour the batter into the kadai and carefully swirl the kadai in a circular motion so the batter spreads to the sides of the kadai for the crispy sides.
- Cook covered for 1 minute. Open the lid and slowly shift the appam to brown the sides equally and till the center is cooked, soft and fluffy.
- ENJOY!
GREEN CHUTNEY
Ingredients:
2 cloves garlic (small)
1/2" ginger
2 green chillies
1 bunch of coriander leaves
3 sticks of mint leaves
3-5 sprigs of curry leaves
1/2 tsp salt
1 tbsp tamarind paste
1/2 cup grated coconut
2 green chillies
1 bunch of coriander leaves
3 sticks of mint leaves
3-5 sprigs of curry leaves
1/2 tsp salt
1 tbsp tamarind paste
1/2 cup grated coconut
1/2 tsp mustard seeds (roasted)
1 tsp urad dal (roasted)
Steps:
Steps:
- Grind all together with a little water.
- ENJOY!