Sunday, October 11, 2009

Aappam and Potato stew

Aappam is one of my favorite dishes, for breakfast or as a proper dinner too. The way it is made is different in Tamilnadu and Kerala. At least very different the way my grand mother made it and from my MIL .

It goes well with Poatao stew or chutney or sweet thegai paal or sweet coconut milk.

This recipie will make 7 aappams.

Raw rice 1 cup
Grated coconut 1/4 cup
Dry yeast 1/4 tsp
salt to taste
Sugar 1 tbsp
Baking soda a pinch.

Soak the rice ( I used sona msoori) for 4- 6 hrs. Grind very fine and add the coconut at the end. Dissolve the yeast in lukewarm water and sugar. Cover it and leave it in a dark place for 15 mts. it will look bubbly with the fermentation. Add this to the batter, add salt and mix. Leave it overnight. The batter would have fermented.

If you have coconut water you can add that to grind the rice instead of plain water.
Before making aappams add a pinch of baking soda and mix. The batter should be a bit more runny than a dosa batter. You need a aappa chati or any kadai to make it.
In a non stick aapa chati, add two small ladles of batter and swing it round. This way it is thin on the outer end and a bit more thick in the middle. Cover it with a lid. Remove when the sides separate from the pan, within couple of minutes.
Serve hot with Potato stew

Potato stew

1 large potato
1 onion
3 green chillies
1 inch ginger
Coconut milk powder 1/4 cup
Curry leaves few
Pressure cook potato. peel and crumble into chunky pieces. Slice onions, chillies lengthwise and ginger. In a pan splutter mustard seeds, urad dhal and curry leaves. Add the onion, chillies and ginger. fry till they are translucent. Add the crumbled potatoes, salt and 1/2 cup water. Let it boil for 5 - 1- mins. Add warm water to any store bought coconut milk powder and whisk.

Add the coocnut milk to the potato and turn off the heat. Do not let it boil as the coconut milk with curdle. Serve hot with Aappam. It tastes so good the next day with chappathi's too.

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