The joy that is no more a Joy!
Cooking………………It used to be really a joy…….But nowadays it bugs the hell out of me because it has become an everyday chore……..Don't feel like cooking at allllllllll………….
It’s been almost 4 months….and what’s really changed in the last 4 months?
Have I started updating my blog regularly?
Have I read other blogs and commented on them for their good work?
Have I read my own posts for that matter?
have I participated in any blog events?
Have I done something nice for someone without expecting anything in return?
Have I felt positive about certain things?
Do I feel nice when I visit Nordstan?
Have I finally settled down in Gothenburg?.............................
Noooooooooooooo………not much has changed……. its still the same; the way it has been for last 4 months…..I still hate Gothenburg….. the weather still sucks out here…….I want to go back……wait a minute…not to India…..to Germany….
Anyway I know nothing is going to change…so let me get back to the post…..
Appam known by many names-Palappam,Vellayapam...Appam is a fluffy rice pancake made originally with toddy which gives it the unique sweet and sour taste. It is a quite popular breakfast item in Kerala. It is often served with kadala (kala chana) curry, vegetable stew or any other meat stew. The proportions vary from household to household. Most recipes use yeast for the fermentation of the Appam batter. But this is a no yeast recipe.
Raw rice – 1 cup
Cooked rice – 1 cup
Grated fresh coconut – 1 cup
Salt to taste
Baking powder – 1 tsp
1. Soak the raw rice for 4-6 hours.
2. Grind to a smooth batter adding the cooked rice ( completely cooled down) and grated coconut and enough water.
3. Mix well and keep it covered for 8-10 hours for fermentation.[I keep it overnight in the oven]
4. Next morning add the baking powder and salt, add more water if the batter is too thick-it has to be of pouring consistency.
5. Heat a non stick appa chatti[appam pan] or any non stick kadai or any normal pan.
6. Pour a ladle full of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
7. Swirling the pan gives the appam the customary pretty lace edges and a spongy, thick center.
8. Close the lid and cook on medium heat for about 2-3 minutes. You don't need to flip over the appam and roast it from the other side, it should be cooked only from one side.
Remove the appam to a plate and serve hot with Vegetable stew.
