Appam ek South Indian dish hai, jo kerala ke kuch regions mein bahut popular hai. Ye rice batter se banti hai aur soft, spongy texture ke sath serve hoti hai. Yahan aapko appam banane ke liye ek introductory form di gayi hai
Samagri
1 mug chawal
mug urad dal
mug nariyal ka doodh( coconut milk)
tablespoon baking soda pop
tablespoon chini( voluntary)
Namak swad anusar
Tel( cuisine oil painting) for greasing
Vidhi
Chawal aur Urad Dal ki Taiyari
Chawal aur urad dal ko alag- alag bartan mein dho kar bhigo dein.
Chawal ko kam se kam 4 ghante ke liye bhigokar rakh dein.
Urad dal ko kam se kam 2 ghante ke liye bhigokar rakh dein.
Batter Banayein
Chawal aur urad dal ko alag- alag bartan mein se nikalein.
Urad dal ko pees kar ek smooth paste bana lein, thoda paani add karke.
Ab chawal ko bhi paste banane ke liye mixer mein daalein. Thoda paani add karke smooth batter banayein.
Dono pastes ko blend karein aur achhe se milayein.
Ab coconut milk, incinerating soda pop, chini aur namak daal kar achhe se blend karein. Batter ko itna patla banaayein ki vo pouring thickness ka ho.
turmoil
Batter ko cover karke kam se kam 6- 8 ghante ke liye raise hone ke liye rakh dein. Batter double ho jayega.
Appam Tawa Ko Garam Karein
Appam tawa ko medium heat par garam karein.
Tawe par thoda sa oil painting lagayein aur ek katori se batter dalte tinge tawa ko ghuma lein, taki batter unevenly tawe par fail jaye.
Appam Banaayein
Tawa dhire- dhire garam ho jaye to honey ko low kar dein.
Ek laddle se batter dalte tinge, tawa ko ghuma kar batter ko unevenly spread karein.
Tawa ko dhak kar appam ko dhire se sekhein. Appam ke center mein thoda spongy rehna chahiye.
Serve Karein
Appam ko tawa se nikalein aur kisi plate mein serve karein.
Coconut chutney ya sambar ke saath serve karein.
Ab aapke manual appam taiyar hain!
Appam banate waqt kuch common miscalculations se bachne ke liye yeh kuch tips hain
Batter Ka Fermentation
Batter ko sufficient time ke liye raise nahi hone dena ek common mistake hai. Batter ko kam se kam 6- 8 ghante tak raise hone ke liye rakhna important hai.
Batter Ki thickness
Batter ki thickness ka dhyan rakhein. Agar batter bahut patla hai to appam achhe se shape nahi pakadte hain. Batter ko pouring thickness ka banayein.
Tawa Temperature
Tawa ka temperature control karna important hai. Tawa ko garam hone dein, phir honey ko low karke hi appam banayein.
Tawa Ka Greasing
Tawa ko achhe se grease karna bhi important hai. Agar tawa acche se nahi greased hai to appam tawa se alag nahi hote.
Baking Soda Quantity
Baking soda pop ki volume ka dhyan rakhein. Jyada incinerating soda pop dalne se appam mein unwanted taste aa sakta hai.
Tawa Ghumana
Appam tawa par batter dalte waqt tawa ko dhire se ghumayein. Isse batter unevenly spread hoga.
Overcooking
Appam ko jyada sekhein nahi, kyunki overcooking se vo crisp ho sakte hain, jabki appam soft aur spongy hone chahiye.
constituents dimension
constituents ka sahi dimension hona chahiye. Agar aap dimension mein galti karte hain, to texture mein difference aa sakta hai.
Coconut Milk Quality
Agar aap fresh coconut milk use kar rahe hain, to sure ho jayein ki vo fresh hai. Quality of coconut milk bhi appam ke flavor ko affect karti hai.
In tips ko dhyan mein rakhte tinge aapko perfect appam milenge. Happy cuisine!
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