Diwali came with much excitement and enthusiasm. The house was cleaned spic and span. There was a sprawling rangoli at my door step and all the diyas glimmering away. And then, all of a sudden, diwali came to an end with a lot of noise and air pollution.
Right now, we have bright sunny days in Bangalore. But, there is a chill wind indicating the onset of winter. November is ticking away with only a few days left for everyone to start updating their new year's resolution. Can't believe that 2012 too is coming to a close. Wow! That was fast. But, I'm looking forward to all the excitement coming up in December with Christmas and New year's and can't wait to try out some new restaurants this the festive season.
Coming to my recipe for today. Appam and stew is a breakfast dish served in Kerala. It is a high calorie meal, but I or in fact we love it. Some folks like serving appam with milk an d sugar. But, i think that appam is best served with stew. Click here for stew recipe.
Ingredients:( Makes 16 appams)
- Rice flour - 1-1/2 cups
- Cooked rice - 1 cup
- Grated coconut - 1 cup
- Water - 3 cups
- Coconut milk - 1/4 cup (optional)
- Yeast - 1/2 tspn
- Sugar - 2 tspns
- Salt - to taste
- Milk - 1/4 cup (optional)
- In 1/2 cup of warm water, add yeast and sugar and set aside for 5 mins.
- Other than salt and milk, grind the rest of the ingredients together. Add proofed yeast mixture and let ferment for 5-6 hours.
- Just before making the appams, add salt and milk to the batter.
- To make appam, pour one ladle of batter in a hot appam pan and rotate the pan so the batter coats the sides of the pan. Cover and let cook for 2-3 mins. And serve hot (Appams are cooked only on one side)
- I have demonstrated how to make appam with pics.
- Best served with stew. Click here for stew recipe.