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.
Ingredients:
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.
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2 comments:
Good one! A question though, which rice do you use for your preparations? Basmati or plain? Which do you recommend for best results!? :)
Appam looks so perfect. Bookmarked for trying this next time.
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