April 09, 2013


Rice - 600 gms
Milk of coconuts - 2
Yeast - 50 mg
Salt to taste


  • Soak the rice for 4 hours. Wash the rice thoroughly and grind it to make thin batter by adding sufficient water.
  • Take 150 gms of batter and heat it in a kadai in low flame till it becomes thick.
  • Now add this to thin batter along with yeast. Stir well.
  • Keep the batter overnight for fermentation.
  • Before making appam, add coconut milk and salt and stir well.
  • Now take appam kadai (i.e., special kadai for making appam).
  •  Now pour large ladle full of batter  and tilt the pan so the batter spread inside the pan.
  • Apply little oil and cook in medium flame. Close the lid and cook for 2 minutes.
  • Remove the lid and take out the appam slowly, using a thin steel knife to get soft and fluffy appam.
  • Serve hot with stew. 

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