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    Appam - Bread - Master Chef Sanjeev Kapoor PDF

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    Porus C Malaowala
    This document provides a recipe for Appam, a South Indian delicacy. It is a light bread made from rice flour batter that is fermented for 8-10 hours before cooking. The batter contains rice, parboiled rice, coconut water, salt, coconut and baking powder. It is cooked in oil coated small cast iron kadai or tawa. When done, the edges are crisp and thin while the center is soft and spongy. Appam is traditionally served with ishtew (curry) and makes for a delightful South Indian treat.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Appam - Bread - Master Chef Sanjeev Kapoor PDF

    Uploaded by

    Porus C Malaowala
    299 views1 page
    This document provides a recipe for Appam, a South Indian delicacy. It is a light bread made from rice flour batter that is fermented for 8-10 hours before cooking. The batter contains rice, parboiled rice, coconut water, salt, coconut and baking powder. It is cooked in oil coated small cast iron kadai or tawa. When done, the edges are crisp and thin while the center is soft and spongy. Appam is traditionally served with ishtew (curry) and makes for a delightful South Indian treat.

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    Appam _ Bread _ Master Chef Sanjeev Kapoor.pdf

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    This document provides a recipe for Appam, a South Indian delicacy. It is a light bread made from rice flour batter that is fermented for 8-10 hours before cooking. The batter contains rice, parboiled rice, coconut water, salt, coconut and baking powder. It is cooked in oil coated small cast iron kadai or tawa. When done, the edges are crisp and thin while the center is soft and spongy. Appam is traditionally served with ishtew (curry) and makes for a delightful South Indian treat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    299 views1 page

    Appam - Bread - Master Chef Sanjeev Kapoor PDF

    Uploaded by

    Porus C Malaowala
    This document provides a recipe for Appam, a South Indian delicacy. It is a light bread made from rice flour batter that is fermented for 8-10 hours before cooking. The batter contains rice, parboiled rice, coconut water, salt, coconut and baking powder. It is cooked in oil coated small cast iron kadai or tawa. When done, the edges are crisp and thin while the center is soft and spongy. Appam is traditionally served with ishtew (curry) and makes for a delightful South Indian treat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Appam | Bread | Master Chef Sanjeev Kapoor

    http://www.sanjeevkapoor.com/appam.aspx#

    You are here: Home Recipe Appam

    Appam
    Rating:

    A delight for all Cookery lovers; heres a chance to learn recipes step by step from India's first and biggest celebrity Chef Sanjeev Kapoor only from your Airtel number. To Subscribe: Dial 55001 @ 2 p/sec. Subscription Charges Rs 2/day.

    A good and a very light south indian delight.

    Cooking Time: 20-30 minutes Servings: 4

    Preparation Time: 8-10 hours Category: Veg

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    Ingredients
    Rice Parboiled rice (ukda chawal) Coconut water Salt Coconut,scraped Baking powder Oil,grated 1 cup 1 cup 1/4 cup to taste 3/4 cup 1/4 teaspoon to coat

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    Method
    Clean, wash and soak both the rice together in four cups of water for two to three hours. Drain and grind to a smooth paste adding coconut water, as required. Add salt, stir well and keep ground rice for at least thirty-six hours in a warm place to ferment. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt. Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai 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 on medium heat for two to thee minutes. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew. Taste Cuisine Course

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    Chef's Tip
    Traditionally fresh toddy is used to ferment this batter. In the above recipe, the coconut water acts as the fermenting agent. A special type of tawa made in cast iron is available to make these appams. You may also use a small non-stick kadai for this purpose.

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    6/26/2013 6:28 PM

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