Thursday, Dec 20 2007

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Appam Batter

Ingredients:
1-1/2 cups raw rice
1-1/2 cups parboiled rice
2-3 tbsp. urad dal.
1 cup coconut milk
1/2 tsp. soda bicarb
1 tsp salt

Method:

1. Soak for 4 hours in water, wash well
2. Grind to a fine thick paste, keep overnight.
3. Morning add coconut milk, soda bicarb, and salt
4. Beat well.
5. The batter for Appam is ready

Method for Appam:

1. Apply a little oil on a non-stick or heavy griddle.
2. Pour a ladleful of batter on hot griddle.
3. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
4. Do not spread with spoon. A thin dosalike pancake must be the result.

Shelflife for batter: 2 days refrigerated

Basic Dishes Index

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