I haven't been blogging for a while, for all the reasons Mommies take a break from blogging. Hoping to be more regular and catch up with your blogs soon.
Sharing with you today one of our family's all-time favourite breakfast. A south Indian classic called Appam or hoppers. I learnt this from my mom, in fact what you see is prepared by her since she's visiting me. Appam served with chicken stew is usually prepared for occassions like Christmas or Easter morn or a family get-together.
These appams are prepared in a bowl shaped pan called 'appa chetty'. The inner portion has a lovely laced effect as you can see here.
Ingredients-
2 1/2 cups rice
1 cup cooked rice
200ml coconut milk
1/2 tsp yeast
1tsp sugar
warm water
- Soak rice in water for 6 hours.
- Just before grinding prepare the yeast- in warm water stir in the sugar and yeast and leave till it froths.
- Grind in batches into a smooth batter.
- In the last batch after grinding add the cooked rice and coconut milk and grind to a smooth paste.
- Mix the entire batter with the yeast and leave to ferment overnight.
- In the morning stir the risen batter well, add the sugar and salt to taste.
- Fry in the appa-chetty on one side to get a lovely laced appam.
- Serve hot with chicken stew.
Sending this for http://gayathriscookspot.blogspot.com/2011/12/walk-through-memory-lane-event.html
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I remember eating these back home...soft and delicious. I would love to try. Thanks very much for sharing.
ReplyDeleteHi Shirley
ReplyDeleteAlways a pleasure to visit you.
Thanks for sharing with us many of your dishes.
Have a great week ♥
Miss you alot, Shirley. Hope you're well. The appam looks very delicious and the photos are fantastic as well. Hope to see you more often. Enjoy your day.
ReplyDeleteCheers, Kristy
Your post brings back memories of breakfasts in the market when I lived in Singapore. Thanks!
ReplyDeleteGlad you're back. Hope you had a great time off. The Appam looks yummy. I am loving them already while I'm reading the ingredients. I hope I can get those lovely lace effect when I make them.
ReplyDeleteThanks so much chica!
ReplyDeleteThese appam look great...I'm coming to YOUR place for breakfast!
What a unique and gorgeous dish. I love the lacy aspect. Thanks for sharing it with us.
ReplyDeleteThe appam look super delicious! Summers are definitely busy times for moms :)
ReplyDeletewelcome,shirley!thanks for sharing ,it's very interesting for me to read about your traditional dishes!
ReplyDeleteOh wow! Bookmarked. I want to try and make this.
ReplyDeleteVery interesting. I'll give these a try. :)
ReplyDeleteoh these look so delicious and amazing!!!! wow! I've got to try this.
ReplyDeleteHey missed you Shirley! and miss those Appam's too!
ReplyDeleteAppam looks so fluffy n perfect!
ReplyDeleteHi Shirley, Thanks for participating in the YBR and Happy New Year! I must try your Mom's Appam recipe, and cook your chicken stew to go with them. They look delicious. I love all Indian breads. Best wishes for a great 2011!
ReplyDeleteHi can I ask what kind of rice you soaked for the appams?
ReplyDeleteHi Miksam,
ReplyDeleteI used the regular cooking rice. I did NOT use dosa or idli rice. I guess thats what you meant?
Appam looks so delicious. Thanks a lot for linking...
ReplyDeleteevokes lots of memory from home.. gorgeous appams.. i have never learned to perfect them. btw nice recipes.. following u..
ReplyDelete