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Speaker: We are making appam today in the appam chatti and you can get the appam chatti from any supermarket or you can get it from India too. This is the appam mav, it is made from used coconut milk and rice flour. You need to ferment the mav, and now we are going to show how to keep -- now he is going to demonstrate how we are going to keep appams.
Here we are into making of the appam, part 1. That's your appam chatti and we have got appam mav here and appam mav goes into chatti, nice one spoon full of it and the chatti can get really hot, so you need a cloth and there we spread really well on to the appam chatti there. You have to be very slow so that the flour doesn't fall off, but not so slow that it thickens and gets cooked on to the chatti itself. Now you have a completely thin, white, well spread out appam and now we are going to cover the appam chatti with the lid and leave it on for a minute now and just inspecting to see how the appam is coming on. You can see all those small pores opening up in the appam there and starting to get well cooked.
The appam is now done, it's been two-and-a-half minutes, this is slightly a bigger appam depending on the size you might need little time. Now you can see the whole texture, the appam never changes color, it is always white.
The technique of taking out the appam is very simple.
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