Ingredients Jump to Instructions ↓

  1. For The Batter

  2. 2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained

  3. 1/2 cup cooked rice

  4. 1/2 tsp dry yeast

  5. 2 pinches of sugar

  6. a pinch of plain flour (maida)

  7. 1 cup coconut milk

  8. salt to taste

  9. 2 tsp sugar

  10. Other Ingredients

  11. oil for greasing and cooking

  12. For Serving

  13. coconut stew

Instructions Jump to Ingredients ↑

  1. For the batter Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.

  2. Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.

  3. Put a pinch of plain flour, cover and keep aside for 10 minutes.

  4. Combine the ground paste, coconut milk, salt and sugar and mix well.

  5. Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.

  6. Heat an appachatti (appam kadhai) and grease it lightly with oil.

  7. Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.

  8. Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.

  9. Repeat with the remaining batter to make 14 more appams.

  10. Serve immediately with coconut stew.


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