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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm Hittle Malaysia and today, by very, very popular demand you're making Open's final now up.

  • Bums are if you've never had him there from gorilla, and they're soft and fluffy, almost like Go says.

  • But they have a little coconut tea flavor, of course, and they're made with east.

  • So the texture is slightly different, but soft and yummy.

  • And I think one of the biggest differences is the shape.

  • It's almost like a like a bowl shame.

  • And it's like, so cute.

  • Yeah, very cute and yummy.

  • Supreme.

  • Me.

  • So let's get started.

  • The album's like those ours and a lot of other dishes.

  • It's a multi multi step process, so we're gonna walk you through the steps, but still don't get intimidated.

  • Very simple recipe, Right, So we have 1/2 a cup of warm water.

  • You want it lukewarm, not super hot.

  • Not super cold but lukewarm water.

  • And to this, we're gonna add 1/4 teaspoon of yeast.

  • Now you can use either rapid rise east toward dry, active east.

  • Any type of yeast will work for this application.

  • We're also gonna add one tablespoon of sugar and just makes that through.

  • And once that's mixture, we're gonna cover it, and we're just gonna let it sit aside until we're ready to use it.

  • So one of the first things we did Waas we took two cups off Rob Pony.

  • Right now there's a puzzle and I will rise for this particular recipe you need the raw pony.

  • There's also boiled pony, but you're using rope money for this.

  • And it's a short Gail Green rice, But similar to this and what we did, Rosie washed it and we soaked it in water.

  • Now this has been soaking for minimum for us.

  • 4 to 5 hours is perfect.

  • We're gonna do is we're gonna drain out the excess water now.

  • So once your rice is soaked for four hours, we also have one cup of cooked rice.

  • Now we happen to have 20 rice, but I think any rice will do.

  • We also have one cup of fresh shredded coconut, so we're gonna use our yeast water to grind the rice and the coconut.

  • First step is one cup of cooked rice, one couple fresh shredded coconut and the yeast water, and I'm gonna grind it Theo cooked rice and the coconut has broken down.

  • We're gonna now, Adam our rice minus the water.

  • When I had a fresh water to this and to the rice, we're gonna add one teaspoon of salt.

  • And we also have one cup of water here.

  • We're gonna add a little at a time.

  • While it's frightening our batteries ready, it's really smooth.

  • It shouldn't have a whole lot of brains like those energies.

  • And you need to have a little extra water because if your lender needs it, please go ahead.

  • This is very watching better.

  • You'll notice we have a big container that we're taking this out in.

  • And that's because we're gonna allow this to ferment for a least eight hours and in in because there's yeast in there, it will grow significantly.

  • So just be sure you get a big enough container, so we're gonna cover our batter, and we're gonna leave this in a warm place and let it rise for about eight hours.

  • Now I know there's yeast in there, and most of the time we use east.

  • It's for breads, and you only need about an hour of rising time.

  • But even though it will rise and you'll see that it's fluffed up within an hour.

  • Two hours.

  • You still need to let it ferment for eight hours.

  • It's very important.

  • So we have a batch that's already pre made, and it's already risen on its same containers so that you can see the difference.

  • If you see the red mom, that's how much it Woz, and that's exactly how much this is.

  • And it has.

  • It had risen after about this much, and it's gone down now because you've had it inside for a while now, and we kind of moved it around.

  • So here's your batter, and if you look at it, it's really bubbly and it looks like it's alive.

  • I thought, This is perfect.

  • I mean, this is how we need it.

  • So this is still very thick, this batter again, Like I just said, it's a lot thinner than your regular dosa idly batter.

  • So we're gonna end up adding more water to this, and we're also gonna add more sugar to this.

  • Now again, sugar and salt are really to taste, but the sugar ensures that you have a little crispy and golden bottom for the albums so we ended up putting four additional tablespoons of sugar.

  • Now we know that sounds like a lot, but believe us, this is not a dessert recipe.

  • It needs that sugar, and it doesn't come out really sweet anyway, in the end.

  • So we mix it and really well, and now we're gonna add some water.

  • Here's a consistency.

  • We've put half a cup more water, so this is perfect.

  • We're going to stop making weapons right away.

  • So this is what we're gonna use to make our up bums.

  • And this is called an upper jetty.

  • And if you see it's it's a non stick surface and it's a slightly curved shape, so there's no flat on the bottom.

  • It's it's fully round all the way through.

  • And, uh, this is going to be the perfect shape of Europe.

  • Um, but in case you don't have this, you could still do it on a skillet, and it'll be fine.

  • Yes, it's important to start off with the hot topic.

  • Just a little bit of water goes away.

  • It disappears, ready?

  • You reported it into center, pick it up and hey, Bill.

  • Beautiful lacy edges and a little peckish center That's exactly how you want it.

  • You're gonna cover it.

  • And about a couple of minutes, let's take a peek.

  • It's in a couple of minutes.

  • The edges of brown incentive is perfect.

  • Is not roll beautiful just on edge.

  • It's moving.

  • Did you know and words into our sir?

  • Up, Um, is ready and it is absolutely beautiful.

  • I can't shape, Can't say more.

  • I mean, it is so beautiful.

  • It's got the perfect lacy edges, and it's got the little thick center that if you break it, which we'll do right now.

  • No, look at that.

  • Look at how nice and fluffy and beautiful that is.

  • It's absolutely delicious.

  • Try it.

  • Oh, Mmm.

  • Is so.

  • It's light.

  • It's I got a little bit of sweetness.

  • I know we added a lot of sugar, but it's got just a hint of sweetness.

  • Believe it or not, a man's do have that.

  • It needs to have that because the coconut is in there and, um, the first time I had this was just just a couple of years ago.

  • I think is the first time I've ever had in up.

  • And the first time, the first bite.

  • It was such a refreshing surprise because I had never experienced that before.

  • It's not your typical dosa is completely different, and it goes really well with a lot of Carola dishes, you know, Actually, we have a bunch of them on our website.

  • We have potato issue is look under potatoes, too, but it's known call issue.

  • We've got care that you can read it recently.

  • Then we had a deal masala mushroom for vegetarians, and I got a ton off recipes from this region.

  • So anything local, Fantastic with this, a couple of things you want to mention.

  • This one is usually in the olden days.

  • Never used east, of course, for this particular thing.

  • So what they would do is they would take the coconut water and leave it out for just a day or two days and let it ferment and use that decrying the so it was it was acting as a natural yeast.

  • So I think if you can do it, yeah, great, more authentic, known as toddy toddy.

  • Yes, that kind of gets a little permitted, but don't drink it.

  • But also for this particular recipe, I'd like to thank my husband's cousin Jr or showing us this recipe.

  • It's absolutely fantastic.

  • Thank you so much.

  • So definitely.

  • Try this up.

  • On recipe out.

  • You'll be pleasantly surprised and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.

Hi.

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B1 中級

アパムのレシピ - ケラララ料理 / カレーを見せてくれ (Appam Recipe - Kerala Cuisine / Show Me The Curry)

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    林宜悉 に公開 2021 年 01 月 14 日
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