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Main Ingredients | Rice, White Bread Slices |
Cuisine | Tamil Nadu |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 6 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Nai Appam
- 1 cup Rice soaked
- 3 White Bread Slices
- 1/2 cup Cooked rice
- 1/2 cup Jaggery (gur) grated
- 1/2 teaspoon Green cardamom powder
- 1 1/2 cup Scraped coconut
- to taste Salt
- 1/2 teaspoon Oil
Method
- Soak the bread slices in one cup of water for fifteen minutes.
- Take them out and squeeze to remove excess water.
- Drain and grind the rice with one fourth cup of water to a smooth paste. Transfer into a deep bowl.
- Grind the cooked rice, coconut, jaggery, elaichi powder and bread with one eighth cup of water to a fine paste.
- Add this to the rice paste in the bowl and stir well.
- Cover the bowl and leave it in a warm place to ferment overnight.
- Add the salt and one eighth cup of water and stir well.
- Heat an appam kadai on medium heat, add half teaspoon oil and one tablespoon water and rotate the wok so that the oil-water mixture coats the entire wok. Pour the excess mixture out.
- Pour two ladles full of batter, tilt the wok all round to spread the batter.
- The edges should be thin and the excess batter should collect at the centre.
- Cover with a thick heavy lid and cook for two to three minutes. Check to see if the edges of the appam start leaving the wok.
- The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew.
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