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| Appam, Malayalam Cuisine | |||||||||||||||||||
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The smell of fresh coconut describes the beautiful land of Kerala. Almost every recipe of Kerala food has coconut as its important ingredient. Taste the freshness of Kerala by cooking these recipes.
An appam maker or a small, shallow kadahi- 6"-8" diameter on top Method of Appam  1. Drain the water out of the daal mixture and grind together with coconut and salt.
2. Leave to ferment 6-7 hours, or overnight. 3. When fermented, add enough water to make it a pouring consistency. 4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil. When hot, pour about L cup batter in the kadahi. 5. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. Cover, lower the heat and cook, till the edges start lifting (about a minute). 6. Uncover, ease out the appam thus formed and transfer on to a serving plate. 7. Continue thus with the rest of the batter. 8. You might have to grease again only after 3-4 appams | |||||||||||||||||||
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