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

Summary

This 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'.