Appam (step By Step Photos)
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 4 servings
- 1 glass Raw rice
- ¼ glass Black gram
- 4 tsp Toor dhal
- 1 tsp Fenu greek
- Salt
- 2 Coconut
- 2 Cardamom
- Sugar, to taste
Preparation
Step 1
Soak raw rice, black gram, toor dhal and fenu greek for one hour and grind it to dosa batter consistency and leave it overnight for it to ferment.
Step 2
Get the extract from the coconut by grating and adding water and blending it in mixer.
Step 3
Add cardamom and sugar to this coconut milk and set aside.
Step 4
Use appam vessel or use normal kadai. Heat kadai and pour oil and apply on the sides as well.
Step 5
Pour the batter in the center and spread it to the sides of the kadai as well in such a way the centre is thick and the sides are thin.
Step 6
Close it with lid and wait for a minute or till the sides are cooked and doesnÆt stick to the vessel.
Step 7
Serve the appam with the coconut milk.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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