Friday, May 17, 2013

Vellayappam with Yeast (Version - 1)

Raw rice- 2 Glass
Cooked boiled Rice-1/2 glass
Yeast-1/4 tsp
Sugar- 3 tsp
Coconut grated-1 glass
Gingellyoil - for greasing the pan
Salt- to taste

Clean and Soak raw rice in water for 5-6 hrs and strain. In a mixie grind all ingredients , except gingelly oil to a smooth batter.

keep the batter overnight.Remember to keep the batter in a large enough container to rise. while making appams if the batter is thick add coconut milk. Stir well from the bottom of the container.
Keep appamchatti on the gas.You can use either nonstick pans or iron pans.I always prefer iron pans as the texture of the appams comes excellent in iron pans.Grease the appam chatti with gingelly oil.While pouring batter keep flame high and then keep flame in medium.

Pour one ladle of batter .
Swirl the appam chatti anti clockwise by holding the ears of the appam chatti. 
Cover it with the lid.
Keep the flame in medium and once cook open the lid and remove appam from chatti.... Do not flip the appam over- it requires cooking only on one side.he sides should be crisped a bit and golden and the center should be a little ‘puffed’ up.

Appams taste yummy with chicken curry, Egg roast and stew..... 

Recipe Courtesy:Mrs.Prassana Sugathan (Amma)

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