Blog-checking lines: Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.
The Appam was wonderful and really delicious, although it’s my first time eating and doing the appam, but like it. I made a chicken potato curry to go with the appam. Thank you so much marry for this great and delicious challenge.
I went with mary recipe you can find it here and much more.
1 ½ cups raw rice
1 ½ teaspoons active dry yeast
2 teaspoons sugar
½ cup of coconut water or water, room temperature
1 ½ tablespoons cooked rice
½ teaspoon salt
about ½ cup thick coconut milk (from the top of an unshaken can)
Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.
Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.
Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry–they are mild tasting when cooked!
Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. I recommend test-cooking one before thinning the batter.
Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.
Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.
Chicken Potato Curry
2 tablespoons olive oil
1\2 small onion, chopped
2 cloves garlic, minced
1\2 tablespoons curry powder
1\4 teaspoon ground cinnamon
1\2 teaspoon paprika
1 bay leaf
2 potatoes peeled and cut into big pieces
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1\2 cup coconut milk
1 green pepper
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf,curry leaves, and salt. Continue stirring for 2 minutes. Add chicken pieces, potato pieces and water to cover. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until the chicken cooked and tender.
Remove bay leaf, add the pepper and coconut milk. Simmer 5-10 more minutes.