Topic started by JENIN (@ 193.188.97.152) on Mon Apr 8 09:30:42 .
All times in EST +10:30 for IST.

can somebody suggest a receipe for making appam
(I mean the ones eaten with stew) but WITHOUT using kal (toddy)?

Responses:

• From: Sapna Saju (@ 213.42.0.242) on: Mon Apr 8 12:49:09
  
  WHICH ONE U R ASKING FOR? THE ONES WITH FRILL OR THOSE WHICH V MAKE ON DOSA TAWA.APPAM WITH FRILL IS ALREADY IN THIS SITE.OR IF U WISH I CAN POST U WITH THE METHOD I PREPARE
  
  
• From: Jenin (@ 193.188.97.152) on: Tue Apr 9 03:56:38
  
  thanks Sapna- I want the one made on dosa tava. Thanks once again & looking forward to your response.
  
  
• From: MRS SAPNASAJU (@ 195.229.240.244) on: Tue Apr 9 07:43:24
  
  FINE ,THATS CALLED KALLAPPAM
  ING:
  3 CUPS RAW RICE
  1TSP YEAST
  1CUP WARM WATER
  2 OR 3 TABLE SPOONS COOKED RICE
  2DST SPOON SUGAR
  COCONUT MILK POWDER OR COCONUT MILK
  3 OR 4 ELACCHIS
  1 CUP GRATED COCONUT OR DESSTD COCONUT
  SALT 2 TASTE
  METHOD
  CLEAN & WASH THE RAW RICE & SOAK IN WATER FOR 2- 3 HRS.
  AFTER DRAINING OFF THE WATER TAKE IT 2 THE BLENDER ALONG WITH(MEANWHILE PUT YEAST IN A GLASS % MIX WITH SUGAR & WARM WATER...LUKEWARM WATER IS DESIRABLE.WAIT TILL IT RISES & BECOMES FROTHY.THIS TAKES HARDLY 10 MTS)ELACCHI, COCONUT MILK POWDER ,WATER, YEAST MIXTURE,COOKED RICE AND BLEND WELL.
  NOW ADD GRATED COCONUT(U CAN USE DESSICNATED COCONUT ALSO)& BLEND AGAIN.
  POUR THIS BATTER INTO ANOTHER VESSEL AND LEAVE IT FOR AROUND 10 HRS 2 FERMENTATE.
  AFTER FERMENTATION ONLY U SHOULD ADD SALT.
  IF U WISH U CAN ADD A LITTLE MORE SUGAR ,IF U ADD TOO MUCH OF SUGAR THE APPAMS WILL STICK 2 THE VESSEL.
  THIS BATTER'S CONSISTENCY WILL B LIKE A BIT MORE THICKER THAN DOSA'S BATTER.IF ITS NOT OF THE DESIRED LOOSE, U CAN ADD A LITTLE OF MILK .
  AND WHILE MAKING MAKE SURE THAT U WILL MIX UP THE BATTER VERY WELL FOR EVERY APPAM U R MAKING, OR ELSE THE LAST APPAMS WILL NOT B SOFT
  (IF U R USING COCONUT MILK NO NEED 2 ADD WATER)
  THATS IT .BYE.IF U HAVE ANY MORE DOUBTS PLEASE LET ME KNOW.
  
  
• From: MRS SAPNA SAJU (@ 195.229.240.244) on: Tue Apr 9 07:43:30
  
  FINE ,THATS CALLED KALLAPPAM
  ING:
  3 CUPS RAW RICE
  1TSP YEAST
  1CUP WARM WATER
  2 OR 3 TABLE SPOONS COOKED RICE
  2DST SPOON SUGAR
  COCONUT MILK POWDER OR COCONUT MILK
  3 OR 4 ELACCHIS
  1 CUP GRATED COCONUT OR DESSTD COCONUT
  SALT 2 TASTE
  METHOD
  CLEAN & WASH THE RAW RICE & SOAK IN WATER FOR 2- 3 HRS.
  AFTER DRAINING OFF THE WATER TAKE IT 2 THE BLENDER ALONG WITH(MEANWHILE PUT YEAST IN A GLASS % MIX WITH SUGAR & WARM WATER...LUKEWARM WATER IS DESIRABLE.WAIT TILL IT RISES & BECOMES FROTHY.THIS TAKES HARDLY 10 MTS)ELACCHI, COCONUT MILK POWDER ,WATER, YEAST MIXTURE,COOKED RICE AND BLEND WELL.
  NOW ADD GRATED COCONUT(U CAN USE DESSICNATED COCONUT ALSO)& BLEND AGAIN.
  POUR THIS BATTER INTO ANOTHER VESSEL AND LEAVE IT FOR AROUND 10 HRS 2 FERMENTATE.
  AFTER FERMENTATION ONLY U SHOULD ADD SALT.
  IF U WISH U CAN ADD A LITTLE MORE SUGAR ,IF U ADD TOO MUCH OF SUGAR THE APPAMS WILL STICK 2 THE VESSEL.
  THIS BATTER'S CONSISTENCY WILL B LIKE A BIT MORE THICKER THAN DOSA'S BATTER.IF ITS NOT OF THE DESIRED LOOSE, U CAN ADD A LITTLE OF MILK .
  AND WHILE MAKING MAKE SURE THAT U WILL MIX UP THE BATTER VERY WELL FOR EVERY APPAM U R MAKING, OR ELSE THE LAST APPAMS WILL NOT B SOFT
  (IF U R USING COCONUT MILK NO NEED 2 ADD WATER)
  THATS IT .BYE.IF U HAVE ANY MORE DOUBTS PLEASE LET ME KNOW.
  
  
• From: shivasankar (@ isb110-pn18.acs.unt.edu) on: Mon Jan 27 20:42:14
  
  i tried out kallappam and it came out really well.. thank you very much
  
  
• From: Deepa (@ tamqfl1-ar10-4-42-088-228.tamqfl1.dsl-verizon.net) on: Sun Feb 9 18:46:14
  
  Hi Sapna,
  Can i get the recipe for the Frill Appam, I guess its called Palappam.
  Thanks
  deepa
  
  
• From: Rimi (@ dsc02-aui-tx-6-1.rasserver.net) on: Mon Feb 10 12:51:52
  
  Hi Sapna, You may check out the paalappam recipe at this site. I tried it out, it's easy and tasty.
  http://www.amartya.net/cuib01.htm
  
  
• From: Rimi (@ dsc02-aui-tx-6-1.rasserver.net) on: Mon Feb 10 12:54:51
  
  Oops! I meant deepa
  
  
• From: Deepa (@ tamqfl1-ar10-4-42-088-111.tamqfl1.dsl-verizon.net) on: Thu Feb 13 19:03:37
  
  Thanks a lot Rimi. i will try it out & let u know about it..
  
  
• From: henry faalolo (@ tasi.lesamoa.net) on: Thu Apr 3 04:02:30
  
  sorry ....but i want to ask you if you could please help me by giving me the method of making ethanol or alcohol by fermentating sugar please....
  
  your help will proudly be accepted with pride
  henry
  samoa college(samoa)
  
  
• From: ross (@ hse-windsor-ppp251111.sympatico.ca) on: Thu Apr 3 13:39:56
  
  does anyone kow how to make vattayappam? its not frill or on tava...its like cake...its cooked by steaming....??
  
  
• From: Mini (@ adsl-154-53-80.asm.bellsouth.net) on: Thu Apr 3 15:04:43
  
  Hi Ross,
  
  This is Rimi's recipe for vattayppam. I think this is what you are asking.
  
  Ingredients:
  **********
  Rice flour - 3 cups.
  Cream of rice (thari) - 2 tbsps.
  Water - 1 cup.
  Coconut water - 2 cups.
  Pieces of day old bread without crust - 1 packed cup.
  Coconut flakes (freshly scraped) - 2 cups.
  Small red shallots - 2 cloves.
  Jeera - 1/2 tsp.
  Sugar - 1 1/2 cups.
  Salt - 1/4 tsp.
  Baking soda - 1/4 tsp.
  
  Method:
  ********
  Soak bread pieces in coconut water for 1/2 hr. Strain with a cheese cloth and retain the pulp free liquid. Boil cream of rice in 1 cup water till it thickens and reduces to 3/4 cup. Set aside.
  In a bowl mix rice flour with the strained liquid and make a smooth, soft dough.
  Grind coconut flakes with shallots and jeera to a fine paste.
  Add this to the dough with sugar and salt. Mix well and set aside in a warm place for 12 hours.
  The next day mix baking soda with a tsp of water and add to the risen dough and mix well again. Divide into 2 portions. Grease two 9 x 2 stainless steel thalis with ghee and spread the dough evenly inside them. Close and Steam the contents separately for 45 min. When the vattayappam is done it will be spongy and springy to the touch. Remove from stove and open lid immediately to avoid moisture. When slightly cool loosen sides of thali with a knife dipped in warm water and remove vattayappams. Cut into wedges and serve warm with steaming hot mutton, chicken or potato stew. It has a festive flair, so eat, share and enjoy.
  
  
  
  
  
  
  
  
  
  
  
  
• From: ross (@ hse-windsor-ppp251111.sympatico.ca) on: Thu Apr 3 17:40:18
  
  i think this is the one..Do we get to buy cream of rice in indian stores? sallots is "cheriya chuvanna ulli" right?
  
  
• From: Mini (@ adsl-155-248-114.asm.bellsouth.net) on: Fri Apr 4 14:25:45
  
  Ross,
  
  Yes, you will get cream of rice in indian stores(I think it is labelled as 'idli rawa' sometimes, I am not sure.) . You are right about shallots. :-)
  
  
• From: Mini (@ adsl-155-248-114.asm.bellsouth.net) on: Fri Apr 4 14:30:28
  
  I think it would be good if you search and locate the thread where Rimi had posted the above recipe because tips and tricks were added in the follow-up posts.
  
  
• From: ross (@ ottawa-hse-ppp3653400.sympatico.ca) on: Sun Apr 6 08:32:31
  
  Thanks mini
  
  

Want to post a response?