Wednesday 14 January 2015


white rice                            1 ½ cup

grated coconut                   1 cup

cooked boiled rice             1/2    cup

sugar                                     4 tsp

cooking soda                        ¼ tsp

salt to taste


soak rice for 3 to 4 hours.  Then wash and clean properly.  Grind soaked rice with grated coconut and cooked rice into fine paste.  then keep aside for 2 to 3 hours.  Then add sugar, cooking soda and salt.  Mix well.   Leave it to ferment for 7 to 8 hours (overnight).

Next day morning mix well the batter and heat appam chatty in medium high flame, pour ladleful of batter.   Hold both the handles of appam chatty, lift from the stove gently swirl it clockwise to spread the batter.   Need to swirl it once or twice to ensure thin lace on the edges.  Cover the chatty and cook in low flame until its edges become brown.  Before removing the appam turn the flame to medium high for a few seconds so that the middle portion gets cooked well.

Yummy appam ready to go with egg curry, veg stew, chicken/mutton stew etc... 

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