Tuesday, February 3, 2009

Appam/Spring Hoppers from The Waterfall Cafe



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

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