Few years back, Times of India (the city supplement, Bombay times to be precise!) ran the series "Your Speciality". The readers used to request their favorite restaurant recipe and the owner/chef of that restaurant would oblige with their signature recipe. I had clipped all those recipes. I was still studying then, and I couldn't try any of those recipes. Today, while going through that collection, I decided to try these recipes that now make me nostalgic of my city - Mumbai.Spring Hoppers - Count 25
Appam from The Waterfall Cafe -The Leela
Ingredients
1 kg raw rice
2 coconuts
5 gm yeast
1/2 tsp soda bi carb
2 tbsp sugar
salt to taste
Method
1. Clean rice thoroughly till the water runs crystal clear. Soak rice in water for an hour and half.
2. Grate coconut and squeeze out coconut milk through muslin cloth. Keep this thick milk aside.
3. Sprinkle hot water on coconut residue and squeeze again. Keep this thin milk aside.
4. Drain the rice. Grind it to a very smooth paste with thin coconut milk.
5. Now add thick coconut milk. Stir in mix. Leave the paste overnight.
6. Next morning, add soda bi carb, sugar and salt. Mix.
7. Place an iron kadai/Appam chatti on low flame. Pour a ladle of the mixture and rotate the pan gently to form a perfect circle. Cover with a lid.
8. The hopper gets cooked in 2-3 minutes.
9. Serve it with stew.
Note -
1. I considerably reduced the recipe.
2. I used ready made coconut milk
3. My friend's mom uses iron kadai with handles as it is easier to rotate and swirl the appam. In that case, do not forget to use kitchen napkin to hold the napkin as the iron handles get hot. I use my nonstick appam chatti. For a novice cook like me, nonstick appam chatti works the best.
Credits
Bombay Times
The Leela Kempinsiki
Sahar, Mumbai 400059
Tel - 8363636
16 comments:
How much cann coconut milk did you use.
I love appom, but have never made them at home.
Smart girl! I did collect some of those mag clippings, but left everything at my mom's, don't know where they are now. Aapams looks wonderful. Yeast is working well there!
Post more from the clippings as you cook, specially form the restaurant chefs! :)
appam looks very delicious Meera
Love them with any curry..Great pic..
HC:
I used 1 can of reduced fat coconut milk. I have halved the recipe. In my limited knowledge and experience, I feel the success of appam lies in well fermented batter. Once the batter is fermented, it's really easy to make it at least on the nonstick appam pan.
Asha:
Hope you get all your treasure of clippings when you go to India next time!! Yes, I will post more as I cook!! Thanks for your encouragement.
Trupti:
Thanks so much.
Ashwini:
Thanks. Yes, I like them with stew. I think I should mention that in the post. I will update it with the link. Thanks.
looks so delicious Meera! Never tried appams before.
Umm, lovely..Recently had this after ages at a friends place. Some prawn curry by the side and I will be all happy ;)..Your stew looks delicious too.
D's granny makes yummy ones yaa..but i think thats using toddy..not sure..I failed twice..so given up..but this version tempts me..I hv coconut pwder so wd attempt this recipe..no tawa but on simple one..loved the color n shape of it..PERFECT! (hey chk my spirally red post again..hv updated wt recipe now!:D)
And Meera, when I reach sometime in half decade or so, to my 500+ post, I will also call myself a novice..novel naa..:D :) Tula haa shabda aavadto..I m sure of it now! :) Hugs!
Meera thankyou for the info.
I do have a non stick appom chatti, till now not yet uesed them.
Looks spongy.. Delicious! Thats a nice hobby indeed!
this looks so yum,..can i try this without thenvessel,..??
Uma:
Thanks. Welcome back to the blogosphere.
Maya:
Ooh, with prawn curry, that sounds mouth watering!!!:-D
Purnima:
Arrey yaar, it's not that I like that word.:-D but compared to all experts in Kerala cooking, this surely is my humble effort. I mean I can come nowhere close to the grandmoms and moms who whip up some seriously delicious appams. & without that nonstick appam chatti, mine gets stuck to the iron kadai...Yes, they do use toddy but since I have no access I went for this simpler recipe. And when you make it, make sure the batter is nicely fermented. especially if it's winter you may need to keep it for fermenting more. Enjoy.
HC:
You are very welcome. I hope you try & enjoy.
Anu:
Thanks so much.
Priyanka:
Appam chatti gives that unique shape to appam. It's a cross between idli & dosa - spongy & soft in the middle and crispy/lacey around the sides. My friends mom uses regular iron kadai and twirls it so the batter saturates in the middle and gives that unique shape. You can certainly use the regular smaller kadai for that. However, I couldn't do it as it got stuck and hence I got this nonstick kadai which worked very well. You can certainly try and and maybe it will work. If in case, it doesn't - you can make regular dosas. Hope my big explanation was somewhat useful!!;-)
Oh...this perspective is correct... kerala comparision ka..sorry yaar..didn't mean to hurt u haan..just taang chichai kar rahi thee! :)
i was looking for appam recipe and your appam looks delicious. But can you tell me when to use the yeast? Planning to try out this recipe.
Vanishri:
This recipe uses soda bi carb. There is another appam recipe with yeast on my blog -
http://enjoyindianfood.blogspot.com/2008/01/whole-grains-appam-stew.html
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