Wednesday, September 5, 2007

Kerala Rice Recipe: Spinach Appam

Kerala is famous for Appam. This recipe makes a difficult dish easy to cook.

Preparation time: 15 minutes.
Cooking time: 15 minutes.
Soaking time: 2 to 3 hours.


2 cups raw rice
1 cup cooked rice
1 coconut
2 teaspoons sugar
1 reason dry yeast
2 tablespoons spinach puree
Salt to taste
Oil for cooking.

Method of preparation:

1. Wash and soak the rice for 2 to 3 hours. Drain.

2. Grate the coconut, add 2 cups of water and extract the coconut milk. Strain.

3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

4. Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency.

5. Cover and keep for 2 to 3 hours. Then add the spinach puree.

6. Heat an appam kadai or a deep non-stick tava and grease it lightly with oil.

7. Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.

8. Cover and cook for 1 minute. The middle part will be fluffy.

9. Repeat for the remaining batter.

10. Serve hot with vegetable stew.

Makes 10 to 15 Appam.


Aditi said...

Good one! A question though, which rice do you use for your preparations? Basmati or plain? Which do you recommend for best results!? :)

Good Pediatrician in Anna Nagar said...

Appam looks so perfect. Bookmarked for trying this next time.

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