Paal Appam - Easy Recipe with 2 different fermentation methods скачать в хорошем качестве

Paal Appam - Easy Recipe with 2 different fermentation methods

Hello Everyone This week on Food Camaraderie, we present to you the recipe of a different, yet amazingly flavorful South Indian flat bread. This uniquely shaped dosa with thin crispy border and soft and spongy center is called the PAAL APPAM. Last week we had the recipe of the mutton stew which by itself is extremely delicious, however seems incomplete without the accompaniment of the Paal Appam. We have shown two different fermentation methods here, the yeast and the stored coconut water. Is there a difference in the final results? Watch the video to find out :) INGREDIENTS: (Scroll down for full recipe) Soaked Parimal Rice (Idli Rice) – 2 cups Water to grind the rice: 2 cups Soaked Flattened Rice (Patla Poha): 1 cup Water used to soak the poha: ½ cup Active Dry Yeast: 1 teaspoon Lukewarm water for yeast: ½ cup Sugar for yeast: 1 tablespoon Salt: 1 and ½ teaspoon Coconut Milk: 200 ml Alternate fermentation method: Instead of yeast, you can use half cup coconut water that has been stored in closed container or bottle for at least 15 hours RECIPE: Soak 2 cups parimal rice also known as idli rice for two hours Strain the water used for soaking and place the rice in the grinder jar Add 2 cups fresh water Grind until it turns into smooth batter Place the rice batter in a separate vessel To activate yeast, take half cup lukewarm water Add one teaspoon active dry yeast One tablespoon sugar Stir until the yeast and sugar dissolve and leave it for about 10 minutes Now take one cup thin flattened rice soaked in half cup water for half hour and place it in the grinder jar Add the yeast mixture And 200 ml coconut milk Grind for only about 30 seconds Add the rice prepared batter Another 2 tablespoons sugar And grind for another 30 seconds Now transfer the entire batter in a vessel Add one and half teaspoon salt Gently stir and allow the batter to ferment for 4 hours The batter will rise, therefore ensure the vessel is big enough to accommodate that For frying appams, you get a special pan known as Appachetty which is about 8 inches in diameter, we've used a non-stick one Heat the appachetty on low to medium flame Once hot, pour about 100 ml batter in the center of the pan Then twirl the pan to spread the batter towards the border Cover and allow to cook for about 2 and half minutes And the PAAL APPAM is ready, ENJOY Alternate fermentation method: Instead of yeast for fermentation, use half cup coconut water stored in closed bottle/container for at least 15 hours.