Kugan's Kitchen Part 6

[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.