INGREDIENTS:
2 cups extra long grain rice.
One handful almonds.
1 tsp yeast.
1/8 tsp baking soda.
Salt to taste.
METHOD:
Soak the first two ingredients together for at least 4 hours.
Grind finely with adequate water. Stir in the yeast and let it ferment 8 hours.
Add salt, baking soda, little water or milk, mix well and keep for 5 to 10 minutes.
Pour a ladle full of batter in hot appam griddle.
Tilt the pan with both hands and give it a circular twist about 2 inch more.
Cover and cook until the center is puffed and forms a crisp border.
1/2 cup sugar can be added to make sweet appam, if desired.
1/8 tsp baking soda.
Salt to taste.
METHOD:
Soak the first two ingredients together for at least 4 hours.
Grind finely with adequate water. Stir in the yeast and let it ferment 8 hours.
Add salt, baking soda, little water or milk, mix well and keep for 5 to 10 minutes.
Pour a ladle full of batter in hot appam griddle.
Tilt the pan with both hands and give it a circular twist about 2 inch more.
Cover and cook until the center is puffed and forms a crisp border.
1/2 cup sugar can be added to make sweet appam, if desired.
SUBSTITUTE FOR YEAST OR TODDY:
1. Add one tablespoon full of sugar to half cup of coconut water, mix well and let it ferment for 4 to 8 hours, can be used as a substitute for yeast or toddy.
"ENJOY COOKING AND EATING"
1. Add one tablespoon full of sugar to half cup of coconut water, mix well and let it ferment for 4 to 8 hours, can be used as a substitute for yeast or toddy.
OR
2. Keep 2 to 3 tbsp fulls of leftover batter, in the refrigerator and use for future use, as a substitute for yeast or toddy.
2. Keep 2 to 3 tbsp fulls of leftover batter, in the refrigerator and use for future use, as a substitute for yeast or toddy.
"ENJOY COOKING AND EATING"
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