idiappam

aapam

types of appam

Ingredients for Idi appam

1 cup - Rice flour
1.5 cup - Water
1 tbsp - oil
1 cup - Grated coconut

Salt to taste


Method

1 ) In a pan dry roast the rice flour till light brown in colour. Take off stove and set aside to cool.


2 ) Boil water,salt and oil together.To the boiling water, add rice flour slowly and keep stirring it. Take off the stove and mix the dough very well. Cool for a while and make small balls of the dough.


3 ) To steam idi appam use idli making tray. Grease the idli tray and add a little grated coconut in each mould.Put the dough balls into the idiappam presser and press into the moulds.


4 ) Steam for 5 minutes . Serve with thick coconut milk which is sweetened with sugar or with vegetable stew or kurma or else with Egg masala curry







Ingredients for appam

3 cup: Rice-soak in water with daal
1 cup: Urad daal dhuli-soak for 4 hours
1 cup: Coconut-grated
1 tbsp: Methi dana
Salt to taste
An appam maker or a small, shallow kadahi- 6”-8” diameter on top Oil to cook

Method
Drain the water out of the daal mixture and grind together with the coconut and salt.
Leave to ferment 6-7 hours, or overnight.
When fermented, add enough water to make it a pouring consistency.
Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
When hot, pour about L cup batter in the kadahi.
Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
Cover, lower the heat and cook, till the edges start lifting (about a minute).
Uncover, ease out the appam thus formed and transfer on to a serving plate.
Continue thus with the rest of the batter.
You might have to grease again only after 3-4 appams