Kugan's Kitchen Part 6

[NOV]

foolproof method

soak rice overnight (kurnai arisi is perfect)
next day grind rice with coconut milk
add salt (and sugar if you want sweet appam)
next take a tsp of dried yeast and add to warm water & some sugar)
15 mins later when its frothy, add to your rice mixture
leave mixture to ferment for 8 hours.
make super soft and fluffy appams

this is how its made in penang

[PARAMASHIVAN]

@ NOV

[NOV]

[PARAMASHIVAN]

Neenga nalla Samayal pannuveengala ?

[dev]

Neenga nalla Samayal pannuveengala ?

namma NOVa paarthu neenga eppadi ippadi oru kelvi ketkalaam!!!...

[dev]

omg!!!...the man chattis on charcoal...should def visit penang for these aappams... Indiala kuda ivalo traditionalaa senju paarthadhillai...

[PARAMASHIVAN]

namma NOVa paarthu neenga eppadi ippadi oru kelvi ketkalaam!!!...

Summa Time passing

[nithishri]

Thanks for the recipe Nov and thank for the pictures. I am jus so jealous at whoever made those fluffy aapams in the picture
Nov ... could you also give me the proportions of rice n coconut milk too ? It would be helpful

[NOV]

dev, man chatti appam is also a dying tradition here. did you notice the charcoal aduppu? also the cooking style, where they place a chatti with hot coals on top of the chatti which is cooking the appam.


nithisri, I am of the old school where everything is based on kai-alavu ie rough estimates.
what you need to do is mix both first paal and 2nd paal - the constituency of the mixture must not be too thick or too thin. If its too thick after fermenting, you can still add some milk to make it thinner, but stirring should be very minimal.
when you pour the mixture into the chatti, it should flow easily to the sides when you tilt the chatti - that is the correct patham.

[dev]

I did notice teh charcoal aduppu...but mela irukira chattila coal irukiradhu theriyalai... will try this method here if I get a chance... I think one can do it when they do a BBQ...