Friday, September 7, 2007

Appam and Kurma:


This is mom's recipe and it is different from most of the ones I have seen. The result is heavenly soft appams.

Idli rice - 1 cup
Raw rice - 1 cup
Urad dal - 1/2 cup
Coconut Milk - 1 can

Soak the above ingredients for 4 to 5 hours and grind adding coconut milk. It takes about 1/2 cup maximum. Add salt and mix well and let it ferment. Next day, add the rest of the coconut milk and mix well. Heat the appam pan to medium to high heat. Pour a ladle of the batter and hold the pan handles and rotate the batter so that it spreads into a round shape. Close the lid and let it cook for 1 1/2 to 2 minutes. Remove the lid and take the appam off the pan. Appam is cooked only on one side. Serve hot with kurma or sweetened coconut milk or any other curry.

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