Appam (Telugu), or aappam hoppers, also known as apam and gundappam, are essentially fermented rice pancakes which are an important part of South Indian and Sri Lankan cuisines. The dish is a specialty of Tamil Nadu ... More »
Sojjiappam is a south indian sweet dish usually made during festivals like janmashtami .. here is how it is made.. first make a thin dough ( sorry, i used the word "batter" in the video clip ) with maida, a little oil/ghee and water, set aside for about half ..
A South Indian delicacy the egg curry with coconut milk is a great accompaniment with appams, idiappams. It can also be served with any of the Indian breads or rice. Boiled egg in coconut milk gravy is just what you need for a change from the usual.
The Paniyaram/appam is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice using a cast iron mold (Aebelskiver of India) . These can be made sweet or savoury but no matter which way they are so ..
Soak rice and dal separately for 3-4 hours.
Grind them separately to a smooth paste and keep in different containers.
Allow it to ferment for 10-12 hours.
Mix both the batter together, add salt and mix well.
Heat Paniyaram pan and add some oil to all the ..
Aapam is a kind of dosa which is very popular in Kerala State of India.. it is very light and so you can eat and eat and eat ( unlike the conventional dosa which is heavy because of the higher proportion of urad dall ) Here is how you make it:
Take one ..
A delicious Indonesian Lemongrass chicken recipe that will be done in no time at all. Serve hot with flavored appams (Indian Pancake). Savor an appetizing meal with rich flavors that linger on for a while.
Appam is a traditional dish mostly served with sweetened coconut milk in the southern part of India ,for those who have never had the opportunity to experience Indian cuisine this dish can be summed up as rice pancake served with coconut
1. Dissolve 1 tsp sugar and yeast in 1/2 cup warm , water and keep aside for 20 minutes to let it
rise
2. Mix 1/2 cup semolina with 1 1/2 cups water and cook, then cool the gruel. Add to the rice flour. Knead well to make a soft dough. Add the fermented yeast ..
Grind rice to a thick paste.
Add jaggery and blend.
Add milk and coconut.
Add pepper and cardamom powder.
Mix well.
Heat ghee and drop spoonfuls of the batter into the hot ghee.
Fry till golden and spongy and remove.
These can be cooked in a special ..
Make a pliable dough of the flour by adding 1 tbsp oil, and water.
Keep aside for an hour.
Roast the rawa in the ghee and cook by adding 2 1/2 cups of hot water.
Add the shredded jaggery and cook slowly into a halwa.
Sprinkle cardamom powder over.
Now, make ..
1. Chop onions and green chillies fine.
2. Open the tin of tuna. Put into a dish. Flake.
3. Mix together grated coconut, chopped to-mato, green chillies, onions, oil and pepper.
4. Break eggs and mix and blend with the mixture. Add the tuna. Add salt to ..
1. Soak cleaned rice for one hour. Grind coarsely. Add jaggery and grind to a smooth paste.
2. Thin down to batter consistency with water.
3. Mix in pepper and grated coconut.
4. Heat fat in a deep frying pan. Pour ladleful of this batter and deep fry till ..
1. Cut each banana into 3 pieces, lengthwise.
2. Make a thick batter with both the flours and 1/2 cup water. Add sugar and bicarbonate of soda.
3. Dip the banana slices in the batter and deep fry in hot oil till golden brown.
4. Drain off the excess oil and ..
Roast rice flour lightly without addition of fat in a deep vessel.
To the coarse rice flour, add 200 ml. of water and cook to porridge consistency.
Add this and the toddy to the rice flour and knead to a soft dough.
Leave overnight to ferment.
Grate coconut ..
1. Melt jaggery in 1 cup water and cook to make a thick syrup.
2. Mix all the ingredients together thoroughly in a bowl to form a soft, thick batter of dropping consistency.
3. Drop spoonfuls of the batter into hot oil and deep fry till golden brown. If an ..
1. Wash and soak rice. Drain and dry for a little while.
2. Pound well. Roast slightly. Sieve through a fine sieve.
3. Remove the coarser powder that remains on the sieve and to it add 1 cup water.
4. Cook together till tender.
5. Add to the sifted flour with ..
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