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Tamil Style Aappam / Appam
by
Niyaprakash
Calificación: 0
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.%20Do%20not%20keep%20aappam%20batter%20too%20long.%20Then%20golden%20brown%20lace%20won%E2%80%99t%3C/p%3E%3Cp%3Eform.%3C/p%3E%3Cp%3ETip-%20Do%20not%20refrigerate%20aappam%20batter%20during%20fermenting.%3C/p%3E%3Cp%3EAappachatti%20is%20used%20to%20make%20Aappam%20(or%20one%20can%20use%20normal%20dosa%20pan%20/%20dosa%3C/p%3E%3Cp%3Etawa).%3C/p%3E%3Cp%3E1,%20Heat%20non%20stick%20appachatty.%3C/p%3E%3Cp%3E2,%20Grease%20the%20appachatty%20with%20little%20oil.%3C/p%3E%3Cp%3E3,%20Pour%20one%20and%20half%20%20ladleful%20of%20aappam%20batter%20into%20the%3C/p%3E%3Cp%3Eaappachatty.%3C/p%3E%3Cp%3E4,%20Lift%20the%20pan%20(from%20the%20stove)%20and%20slightly%20twist%20around%3C/p%3E%3Cp%3Eto%20spread%20the%20batter%20in%20the%20pan%20to%20make%20circular%20shape%20.%3C/p%3E%3Cp%3E5,%20Close%20aappachatty%20with%20a%20lid%20and%20cook%20on%20low%20heat%20till%3C/p%3E%3Cp%3Ethe%20edges%20are%20golden%20brown.%20When%20the%20Aappam%20is%20ready%20the%20edges%20resemble%20crisp%3C/p%3E%3Cp%3Elace%20and%20centre%20soft.%20Traditionally%20this%20is%20eaten%20with%20korma%20/%20spicy%20curries%20/%3C/p%3E%3Cp%3Ecoconut%20milk/%20sugar%20.%3C/p%3E){kind=link}