My version of appam.. raw rice 1 cup + idly rice 1 cup - 1/4 of urad dal - soak for 3 hrs and grind nice. dont add salt. let it ferment for a nite or 8 hrs minim. when you r gonna make appam make a very nice paste of cocount - one cup and just add that batter, now add salt, sugar mix well leave it for 20 mints - ready to do. inthis method you wont feel heavy or oily. some time appam makes you feel slepy like pongal. inthis method you can avoid that and you can get a roast appam even if you want.
Friday, 23 August 2013
Aapam recipe - Meena Krishnakumar
Soak 250 gm of good quality pacharisi overnight.in the morning,grind it with one coconut till very fine.ferment it overnight.1/2 an hour before making appams,add baking soda,salt and a little sugar.the batter should be runny,use thin coconut milk to dilute the batter.now make appams.you will get pure white coloured lace-rimmed appams!
Veg Carb Protein combo. Twist to vazhaikkai usili.--- Sangeetha Sridhar
Recipe:
Cook 2raw bananas (3inch pieces with skin) and 10 soya chunka (medium size) for 1 whistle in Pressure Cooker.
Wash and soak handful of beaten brown rice (aval).
Do tadka with mustard, urad dhal, curry leaves, hing powder, turmeric and chilli flakes (left over pks that accompany pizza these days).
Peel off the cooked banana, mash roughly. Blend the soya chunks into shreds. Add these banana mashup, soaked aval, chunked soya bits and salt to the tadka.
Toss lightly and garnish with coarsly crushed peanut.
Cook 2raw bananas (3inch pieces with skin) and 10 soya chunka (medium size) for 1 whistle in Pressure Cooker.
Wash and soak handful of beaten brown rice (aval).
Do tadka with mustard, urad dhal, curry leaves, hing powder, turmeric and chilli flakes (left over pks that accompany pizza these days).
Peel off the cooked banana, mash roughly. Blend the soya chunks into shreds. Add these banana mashup, soaked aval, chunked soya bits and salt to the tadka.
Toss lightly and garnish with coarsly crushed peanut.
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