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Thursday, 31 July 2014

RICE CREPES-APPAM

                                      APPAM/RICE CREPES

INGREDIENTS

RAW RICE-1 1/2 CUP
GRATED COCONUT-3 TBLSPN
COOKED RAW RICE(LEFT OVER)-1/2 CUP

COCONUT WATER
YEAST- 1/2 SPOON
SUGAR- 1 1/2 TBLSP

METHOD:

DAY:1
MORNING 8 'O CLOCK

1.MIX YEAST SUGAR AND COCONUT WATER AND KEEP IT ASIDE.THIS SHOULD BE KEPT ON THE DESK FOR A  MINIMUM OF 7-8 HOURS( OUTSIDE) OR YOU CAN REFRIGERATE IT ALSO.SOAK RICE FOR A MINIMUM OF 4 HOURS.

DAY:1
EVENING 5 'O CLOCK

2.FIRST GRIND SOAKED RICE,COOKED RICE AND COCONUT SCRAPINGS INTO A SMOOTH PASTE.TRANSFER IT INTO A BOWL.

3.INTO THE SMOOTH BATTER ADD THE YEAST SOLUTION AND SALT.MIX EVERYTHING WELL.LEAVE ON THE DESK OVERNIGHT.

.DAY:2
MORNING

4.MIX THE BATTER.TASTE AND ADJUST THE SALT.

5.HEAT A TAWA/APPAM TAWA SPRINKLE OIL POUR A LADDLE ULL BATTER SPREAD CAREFULLY ONCE ITS COOKED LIP IT OVER.COOK BOTH SIDES WELL.
SERVE IT PIPING HOT WITH STEW OR CURRY OF YOUR CHOICE.
APPAM SERVED WITH STEW



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