Tuesday, 2 August 2011
Lace Appams (Quick Fix)
This is truly traditional fare, but the recipe here is a quick one(time for fermentation, apart.) Appams used to be a special occasion item because kneading for it took a while. Rice had to be soaked, drained, powdered, roasted & kneaded with rice gruel, coconut milk & then fermented.
Courtesy: Faby Charles
Raw rice: 2 cups (measured in 200 ml cup)
Cooked rice: 1 cup
Coconut: 1 cup
Yeast: 3/4tsp (active dry yeast)
Sugar: 1 ½ tbsp
Salt: 1/4 tsp
Soak raw rice for 2 hours.
Grind soaked rice, cooked rice, coconut, sugar & salt to a smooth paste adding water (about 200 ml)
Pour into fairly large bowl, add yeast, mix well. Keep covered in a warm place for 4 to 6 hours.
(fermenting time will vary with the temperature of the place. colder the place, the longer it will take. Also, using instant yeast can lessen the fermenting time.)
Before making the appams, add a little more water to the batter.(It has to be thin.)
Pour a big ladle full of batter into “ appachatty”, swirl it around, cover & cook till done.
Traditionally, served with any stew or egg masala. A more recent trend in wayside eateries is to serve it with Kadala (Channa) curry.