✔ වණ්ඩු ආප්ප නියම ගමේ විදියට (යීස්ට් නැතුව) wandu appa by Apé Amma (English Subtitles)

Apé Amma

18 Feb 201705:40

Summary

TLDRThis video script guides viewers through the process of making 'wandu appa,' a traditional dish distinct from 'seenakku.' It starts with fermenting a mixture of raw rice flour, jaggery, coconut water, baking soda, and salt for 6 hours, then adds a dissolved jaggery mixture for an additional hour of fermentation. The 'wandu' steamer is introduced, and the dish is steamed for 15 minutes, highlighting its unique flavor and aroma imparted by kenda leaves, setting it apart from the seenakku.

Takeaways

🍚 The recipe requires 3 cups of wet raw rice flour as a primary ingredient.
🍬 1 cup of grated jaggery is used to sweeten the mixture.
🥥 3/4 cups of coconut water are added for moisture and flavor.
🧂 A pinch of baking soda and 1 tsp of salt are included for leavening and taste.
🌿 Kenda leaves are a distinctive ingredient that imparts a unique flavor.
🕒 The mixture needs to ferment for 6 hours to develop its taste and texture.
🔄 After fermentation, a dissolved jaggery mixture is added to the recipe.
🚫 The lid should be closed to allow the mixture to ferment further for 1 additional hour.
🍳 The 'wandu' steamer is a specific type of utensil used for this dish.
⏱ It takes 15 minutes to steam the 'wandu appa' to perfection.
🌱 The wandu appa has a special taste and aroma due to the use of kenda leaves, different from seenakku.
📚 The script provides a comparison between seenakku and wandu appa, highlighting their differences.

Q & A

What are the main ingredients required to make the traditional dish described in the script?
-The main ingredients are 3 cups of wet raw rice flour, 1 cup of grated jaggery, 3/4 cups of coconut water, 1/2 tsp of baking soda, and 1 tsp of salt.
How long does the mixture need to ferment before adding the dissolved jaggery mixture?
-The mixture needs to ferment for 6 hours before adding the dissolved jaggery mixture.
What is the purpose of adding baking soda to the mixture?
-Baking soda is added to the mixture to help it rise and ferment, contributing to the texture and fluffiness of the final product.
What is the role of coconut water in the recipe?
-Coconut water is used to bind the ingredients together and also imparts a subtle sweetness and flavor to the dish.
What is the significance of the kenda leaves in the recipe?
-Kenda leaves give a special taste and aroma to the dish, which is distinct from the flavor of seenakku.
How does the fermentation process change the texture and flavor of the dish?
-Fermentation allows the mixture to rise and develop a unique texture and flavor profile, which is essential for the dish's traditional taste.
What is the difference between 'wandu appa' and 'seenakku' as mentioned in the script?
-Wandu appa has a special taste and aroma from the kenda leaves, unlike seenakku, which is a different dish from a previous video.
How long does it take for the 'wandu appa' to steam in the 'wandu' steamer?
-It takes 15 minutes for the 'wandu appa' to steam in the 'wandu' steamer.
What is the additional fermentation step after adding the dissolved jaggery mixture?
-After adding the dissolved jaggery mixture, the lid is closed and the mixture is left to ferment for an additional 1 hour.
What is the visual confirmation for the fermented mixture before adding the jaggery?
-The fermented mixture should have a specific appearance that is described as 'This is the fermented mixture, it has to look like this.' in the script.
How does the script differentiate the preparation process of 'wandu appa' from the preparation of 'seenakku'?
-The script highlights the use of kenda leaves and the fermentation process as key differences in the preparation of 'wandu appa' compared to 'seenakku'.

Outlines

00:00

🍚 Preparing Fermented Rice Flour Mixture

The script begins with the preparation of a fermented rice flour mixture for making 'wandu appa', a traditional dish. It instructs to wet 3 cups of raw rice flour with 1 cup of grated jaggery, 3/4 cups of coconut water, 1/2 tsp of baking soda, and 1 tsp of salt. The mixture is then left to ferment for 6 hours. After fermentation, the dissolved jaggery mixture is added, and the lid is closed for an additional hour of fermentation. The script emphasizes the importance of the fermentation process to achieve the desired taste and aroma.

🌿 Introducing 'Wandu' Steamer and Kenda Leaves

The script then introduces the 'wandu' steamer, a specific utensil used for cooking 'wandu appa'. It mentions that the steaming process takes 15 minutes and highlights the unique taste and aroma imparted by the use of kenda leaves, which differentiates 'wandu appa' from 'seenakku'. The video script also refers to a previous video featuring 'seenakku', aiming to clarify the differences between the two dishes.

Mindmap

Keywords

💡Raw Rice Flour

Raw rice flour is a type of flour made from uncooked rice grains, which is a staple ingredient in many Asian cuisines. In the video's context, it is a primary component of the recipe, used to create the dough for the traditional steamed dish. The script mentions using '3 cups of wet raw rice flour' as a base for the fermentation process.

💡Jaggery

Jaggery is a traditional non-centrifugal cane sugar that is commonly used in South Asian cuisines. It is known for its distinctive flavor and nutritional benefits. In the video, 'grated 1 cup of jaggery' is an essential ingredient that adds natural sweetness and a unique taste to the dish, also playing a role in the fermentation process.

💡Coconut Water

Coconut water is the clear liquid inside young, green coconuts, often consumed as a refreshing drink. In the video, '3/4 cups of coconut water' is used as a liquid component in the mixture, which contributes to the texture and flavor of the final product, and also aids in the fermentation process.

💡Baking Soda

Baking soda, or sodium bicarbonate, is a common leavening agent used in baking. It helps doughs and batters to rise by producing carbon dioxide when mixed with an acid or when heated. In the script, '1/2 tsp of baking soda' is added to the mixture, which helps the dough to ferment and rise, creating a light texture for the dish.

💡Salt

Salt is a fundamental seasoning used to enhance the flavor of food. The '1 tsp of salt' mentioned in the script serves to balance the sweetness from the jaggery and to add depth of flavor to the fermented mixture.

💡Kenda Leaves

Kenda leaves, also known as 'kenda' in some regions, are used to impart a distinct flavor and aroma to dishes. In the video, they are a key ingredient that differentiates 'wandu appa' from 'seenakku', giving the dish its special taste and aroma as highlighted in the script.

💡Ferment

Fermentation is a process that involves the breakdown of sugars by microorganisms, yeasts, or bacteria, which produces changes in flavor, aroma, and texture. The script describes a fermentation period of '6 hours' for the initial mixture and an additional '1 hour' after adding the jaggery mixture, which is crucial for developing the characteristic taste of the dish.

💡Wandu Steamer

The 'wandu steamer' is a specific type of cooking vessel used in the video to steam the dish. It is traditionally used in South Indian cuisine and is essential for the proper cooking method described in the script, which took '15 minutes for this to steam'.

💡Seenakku

Seenakku is a type of sweet and sour candy made from jaggery, coconut, and other ingredients. In the video, 'seenakku' is contrasted with 'wandu appa' to illustrate the differences in taste and aroma, with 'seenakku' being mentioned from a previous video.

💡Steaming

Steaming is a cooking method that uses steam to cook food, which is gentle and retains the nutrients and flavors. The script specifies that the dish is steamed for '15 minutes', which is an important step in the cooking process to achieve the desired texture and taste.

💡Special Taste and Aroma

The 'special taste and aroma' refers to the unique flavor profile imparted by the ingredients and cooking method used in the recipe. The script emphasizes that 'wandu appa' has a distinct taste and aroma due to the use of 'kenda leaves', setting it apart from 'seenakku'.

Highlights

Ingredients: wet raw rice flour 3 cups, grated jaggery 1 cup, coconut water 3/4 cups, baking soda 1/2 tsp, salt 1 tsp, kenda leaves.

Mix the ingredients and leave the mixture to ferment for 6 hours.

Description of the fermented mixture: it has to look like this.

Add the dissolved jaggery mixture to the fermented mixture.

Close the lid and keep the mixture for an additional hour to ferment.

Instructions on making the 'wandu' steamer.

It takes 15 minutes for the mixture to steam.

The 'wandu appa' has a special taste and aroma from the kenda leaves.

Comparison: 'wandu appa' vs 'seenakku'.

Mention of 'seenakku' from the previous video.

Clarification on the differences between 'seenakku' and 'wandu appa'.

The unique flavor profile of 'wandu appa' is attributed to the kenda leaves.

Visual representation of the fermented mixture for reference.

Step-by-step guide to the fermentation process.

Final outcome and presentation of 'wandu appa'.