well,
Ingredients
Appam

* 3 cup: Rice-soak in water with daal
* 1 cup: Urad daal dhuli-soak for 4 hours
* 1 cup: Coconut-grated
* 1 tbsp: Methi dana
* Salt to taste
* An appam maker or a small, shallow kadahi- 6”-8” diameter on top Oil to cook


Method

1. Drain the water out of the daal mixture and grind together with the coconut and salt.
2. Leave to ferment 6-7 hours, or overnight.
3. When fermented, add enough water to make it a pouring consistency.
4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
5. When hot, pour about L cup batter in the kadahi.
6. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
7. Cover, lower the heat and cook, till the edges start lifting (about a minute).
8. Uncover, ease out the appam thus formed and transfer on to a serving plate.
9. Continue thus with the rest of the batter.
10. You might have to grease again only after 3-4 appams

Answered by Nidhi Singh , an ibibo Master, at 5:06 PM on September 17, 2008

Ingredients:
• 1/2 Cup cooked rice
• 1/2 kg Raw rice
• 1 Grated coconut
• 3 tsp Sugar
• 1/2 tsp Yeast
• Salt to taste
How to make Appam:
• Soak raw rice for about 4 hours and drain.
• Blend with cooked rice and grated coconut in a mixie.
• Mix sugar, yeast and salt in boiled water. Leave it for half an hour.
• Add this mixture to the above grinded mixture.
• Leave the mixture for fermentation for 8 hours.
• Spread this fermented mixture in a non-stick pan.
• Put a lid on the pan and heat it for 2 minutes.
• Appam is ready. Serve it with potato curry.

Answered by Sharad Singh , an ibibo Master, at 7:25 PM on September 16, 2008

Appam Recipe
Appam is a famous South Indian dish. Here is Appam recipe.

Ingredients:
Raw rice soaked for 4-5 hours - 2 cup(s)
Coconut shavings - 4 cups
Cooked rice -1 cup
Salt and sugar to taste
A pinch of yeast granules dissolved in some coconut water or little hot water
Method:
Drain the soaked rice and grind it along with the coconut shavings
Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
Add the yeast and mix lightly. Also add salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
source www.diwalicelebrations.net

Answered by Prashant , an ibibo Citizen, at 7:21 PM on September 15, 2008

well, Serves: 4
Cooking time (approx.): 3 minutes each
Style: South Indian (Kerala) Vegetarian

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
½ teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
2. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.

TIPS:
* In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
* Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
* A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
* A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.


For more: http://www.syvum.com/cgi/onlin e/serve.cgi/recipes/srcpm8.tdf ?0

Answered by Satya ~ , an ibibo Master, at 9:38 AM on September 14, 2008

The traditional lacy pancakes from Kerala (south India) are relished with all the Kerala curries, especially the stews, and can be served with almost any Indian curry

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
½ teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
2. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.

TIPS:
* In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
* Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
* A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
* A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.

Answered by jaivir , an ibibo Master, at 12:32 PM on September 13, 2008

Appam Recipe
Appam is a famous South Indian dish. Here is Appam recipe.

Ingredients:
Raw rice soaked for 4-5 hours - 2 cup(s)
Coconut shavings - 4 cups
Cooked rice -1 cup
Salt and sugar to taste
A pinch of yeast granules dissolved in some coconut water or little hot water
Method:
Drain the soaked rice and grind it along with the coconut shavings
Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
Add the yeast and mix lightly. Also add salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
source www.diwalicelebrations.net

Answered by Deepthi , an ibibo Master, at 11:38 AM on September 11, 2008

well, Ingredients

* 3 C raw rice
* 1 C grated coconut
* 1 C coconut water
* 1 / 2 C cooked rice
* 10 g yeast
* 2 tbsp sugar(or to taste)
* 1/2 teaspoon baking pwd


Directions

1. Soak the rice in water 4-5 hours.
2. Grind it along with grated coconut and cooked rice to a fine thick paste. Add 1 cup coconut-water ( as needed ) to grind smoothly.
3. Add the yeast and the sugar .
4. Allow to ferment overnight at room temperature
5. Next day , heat a small non-stick wok with a small curved bottom .
6. Add abit of coconut milk , baking powder and mix the batter.
7. Pour approximately half a spoon of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
8. Cover with a lid and cook each appam on medium heat for about 3 to 4 minutes till the edges have become golden crisp .
9. The centre should be fluffy .
10. A well-fermented batter will form small lacey holes all over the appam while cooking.
11. Repeat for each appam .
12. Serve with sweetened milk or some spicy curry or stew stew ( http://www.grouprecipes.com/65 448/potato-or-chicken-stew.htm l ) .

Answered by Romi , an ibibo Master, at 9:32 AM on September 11, 2008

well;
erves: 4
Cooking time (approx.): 3 minutes each
Style: South Indian (Kerala) Vegetarian

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
½ teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
2. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.

TIPS:
* In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
* Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
* A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
* A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.

Answered by Kishore , an ibibo Master, at 8:18 AM on September 11, 2008

Ingredients --
400 g Rice( raw ),
1 cup Rice, cooked ,
2 tbsp Sugar
1 cup Coconut, grated
1/2 tsp Yeast
Desi ghee /dalda for frying

method
Take the raw and cooked rice and grind, sugar, coconut, with enough water to make a batter of pouring consistency. Mix in the yeast and leave the batter to ferment overnight.
Heat a heavy-bottomed vessel, rub a little oil and pour 2 tbsp batter. Twirl the vessel around till the batter coats it. Sprinkle some oil and cook covered for 2 minutes or till the base is golden and the top surface is soft and pale. Remove and repeat with the remaining batter. Serve hot with egg masala.

Answered by Seema , an ibibo Master, at 6:32 AM on September 11, 2008

Serves: 4
Cooking time (approx.): 3 minutes each
Style: South Indian (Kerala) Vegetarian

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
½ teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste


Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
TIPS:

In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Serve hot with : recipes such as
Mixed Vegetable Stew (Kerala Vegetable Stew),
Goan Vegetable Curry, and
Vegetables in a Spicy Gravy (Sabzi Kurma).

Answered by Chandra , an ibibo Advisor, at 5:47 AM on September 11, 2008