These are not kerala style appams. In kerala appams yeast is added . but in Tamilnadu style of making appams yeast is not added.Sweet paniyaram and kara paniyaram taste excellent with this batter.....:)
Ingredients:
Ingredients:
Boiled rice-1 cup
Raw rice- 1Cup
Urad dal(white lentil)-1/4 cup
Fenugreek-1 tsp
Curd -1 tbsp
Sugar- 1 tsp
Salt - to taste
Gingelly oil-
Method:
Soak boiled rice, raw rice, urad dal and fenugreek and keep for 2 hrs. At night add curd, sugar, and salt and keep overnight for fermenting.The batter should be of thinner consistency than dosa batter.
Holding both the handles of the pan, rotate the pan in such a way that the batter spreads all around in a circle. The remaining batter will come to the center (that is why the appam is thick in the center and lacy on the outside).Close the pan with the lid. The flame should be kept in medium.
Method:
Soak boiled rice, raw rice, urad dal and fenugreek and keep for 2 hrs. At night add curd, sugar, and salt and keep overnight for fermenting.The batter should be of thinner consistency than dosa batter.
Morning, add water or cocunut milk to make the batter thin if , the consistency is thick.
Heat the appam chatti, then reduce the heat to low.Add a drop of oil and spread it, Now add a ladle of batter in the center of the pan.(pan should not be too hot).
Holding both the handles of the pan, rotate the pan in such a way that the batter spreads all around in a circle. The remaining batter will come to the center (that is why the appam is thick in the center and lacy on the outside).Close the pan with the lid. The flame should be kept in medium.
Appams can be relished with cocunut milk , Egg kurma etc etc.....
Recipe Courtesy: Mrs.Julie Joseph
