Shopping list
500 grams refined flour
1 small bottle of seasame oil
300 grams of semolina
100 grams of jaggery
4 medium raw bananas
2 fresh coconut
400 grams yogurt
1 small packet of methi seeds
4 medium pomfrets
1 small bottle of coconut toddy vinegar
1 small packet of coriander seeds
1 small packet of fennel seeds
1 small packet of kodumpuli
100 ml of coconut oil
For faster preparation
Make the dough and filling of appam and set aside. Scrap and grind the coconut and cumin together for kaalan. For appams clean, wash and cut the fish. Marinate the fish with salt and vinegar. Grind ginger and garlic. Dry roast the spices and blend to a fine powder. Soak the kodumpuli. Extract coconut milk.
How to go about it
Start with the appams by dividing the dough and filling in equal portions and stuffing it. Then roll each portion lightly and deep fry them. Peel the bananas, cut them lengthwise and cut into small pieces cook the bananas in water with chillies, chilli powder, turmeric and salt. Add the coconut paste and yogurt, cook till the bananas are tender. Add tempering and serve hot. Then finish cooking mappas.
