Showing newest posts with label Aappam. Show older posts
Showing newest posts with label Aappam. Show older posts

23.10.10

Iddiyappam / String Hoppers / Sandhagai / Sevai



Iddiyappam:(Kerela Style)


Idiyappam. Sevai. Semiya. Sandhagai. Coimbatore Special Sandhagai. Sri Lanka String Hoppers. Ceylon Hoppers.

Ingredients:

Mill Ground Fresh Rice Flour - 1 cup
Salt as per taste
Warm water
Ghee few spoons.
Traditional 'Iddiyappam-Pressing Mold'
Steam Cooker - with Iddiyappam plates/Idly plates.

Method:


Steam the raw rice flour for about 10 minutes.

In an large bowl, bring this warm rice flour. Sprinkle little salt and mix well.

Add warm water little by little. Make a smooth dough. One can run few spoons of ghee as finishing touch.

Now also greese your 'iddiyappam mold' with ghee. Scoop little dough and place them in the mold....while they are still warm.

On the other hand, grease the iddiyappam plates too. Now in circles press the mold's handle to release fine 'iddiyappams' on the plate.
-12 minutes.

To check whether it is done, touch them with wet fingers, if it is not sticky...its perfect.

Serve warm along with spicy mutton or chicken korma. Or with chettinad gravys. Or with regular stew and coconut milk. Iddiyappam with Paaya is very famous in Chennai/Madras.

Its very light and easy on digestion...so the combination makes it grand and rich. So select your side dish accordingly.

22.2.06

Iddiyappam/ String Hoppers/ Sandhagai



Iddiyappam:(Kerela Style)


Idiyappam. Sevai. Semiya. Sandhagai. Coimbatore Special Sandhagai. Sri Lanka String Hoppers. Ceylon Hoppers.

Ingredients:

Mill Ground Fresh Rice Flour - 1 cup
Salt as per taste
Warm water
Ghee few spoons.
Traditional 'Iddiyappam-Pressing Mold'
Steam Cooker - with Iddiyappam plates/Idly plates.

Method:

In an large bowl. Add freshly, mill ground raw rice flour. Sprinkle little salt and mix it well.

Bring in warm water little by little. Make a smooth dough. One can run few spoons of ghee as finishing touch.

Now also greese your 'iddiyappam mold' with ghee. Scoop little dough and place them in the mold....while they are still warm.

On the other hand, grease the iddiyappam plates too. Now in circles press the mold's handle to release fine 'iddiyappams' on the plate.

Place the trays in steam cooker. Steam cook them for complete 10 minutes.

To check whether it is done, touch them with wet fingers, if it is not sticky. Its perfect.

Serve them warm along with spicy mutton or chicken korma. Or with chettinad gravys. Or with regular kerela stew and coconut milk. Iddiyappam with Paaya is quite famous in Chennai/Madras.

Its very mild dish.....so the combination makes it grand and rich. So select your side dish accordingly.

20.2.06

Vellam Aappam




Sweet Appam


Inippu Aappam. Vellam Aappam. Vellam Appam. Jaggery Aappam. Jaggery Appam.

Ingredients:

Parboiled rice 1 cup
Raw rice 1 cup
Just handful of urad dal
Fenugreek seeds 1 spoon
Salt
Soda
Grated jaggery 1 cup
Grated coconut 1 cup
Tender coconut water 1 jar.

Preparation of batter:

Mix all the above said ingredients except salt, jaggery, coconut and soda. Soak them in water for about 5 hours.

Wet grind them to very thick batter. One can use tender coconut water instead of water....while wet grinding it.

Later add salt, jaggery coconut and soda to this. Make up them to thin batter by using tender coconut water.

Let it ferment for about 7 hours. After fermentation the batter should be stored in fridge.

Method:

In a deep pan, usually a Indian kadai is good here. Smear very little oil. Maintain the stove on low flame.

Now take a table spoon full of batter and make a crepe. Close with lid. The crepe should be thicker at centre part than its outer fringes.

One should not oil the sides of Appam. Carefully remove the Appam with very thin spatula.

Serve hot with coconut milk or just plain appam is also good.

1.2.06

Aappam



Appam:


Aappam. Aapam. Vellai Aappam. Plain Aappam.

Ingredients:

Parboiled rice 1 cup
Raw rice 1 cup
Just handful of urad dal
Fenugreek seeds 1 spoon
Salt
Soda

Method:

Mix all the above said ingredients except salt and soda. Soak them in water for about 5 hours.

Wet grind them to thin batter. One can use tender coconut water instead of water....while wet grinding it.

Later add salt and soda dissolved in water.

Let it ferment for about 7 hours.

After fermentation the batter should be stored in fridge.

In a deep pan, usually a Indian kadai is good here. Smear very little oil.

Maintain the stove on low flame. Now take a table spoon full of batter and make a crepe. Close with lid.

The crepe should be centre part more thickness.....outer fringes to be extremely thin. One should not oil the sides of Appam.

Carefully remove the Appam with very thin spatula.

Serve hot with coconut milk, vegetable stew and korma.

Almost all the chettinad style gravy is best combination for this appam.