Topic started by nm (@ cache-loh-ab03.proxy.aol.com) on Wed Sep 17 05:58:47 .
All times in EST +10:30 for IST.

could somebody tell me the name of the uniformly thick appam?also the different names for frilly edged appam?

Responses:

• From: Eve MArtin (@ ac1.emirates.net.ae) on: Thu Sep 25 02:42:15 EDT 2003
  
  uniformly thick one is aappam and the frilled ones are called palappam or vellappam.
  
  Difference is aappam is made by grinding raw rice, coconut, clove of garlic, cumin or jeera, yeast, cooked rice (4tbsp/cup).
  
  But palappam is made by grinding the raw rice in coconut milk, yeast and cooked rice.
  
  
• From: r (@ dclient217-162-115-164.hispeed.ch) on: Fri Sep 26 06:56:34 EDT 2003
  
  Eve,
  By "cooked rice" do you mean par-boiled rice or raw rice cooked with water (chOru, saadam)?
  
  
• From: eve (@ ac1.emirates.net.ae) on: Sun Sep 28 00:36:02 EDT 2003
  
  Yes I mean choru, rice cooked in water. Earlier days, people use to make poridge made of one spoon of grinded rice mixed in half cup water and cook. It is called cuppy. I use cooked rice which gives the same effect.
  
  

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