Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Teacup | Rice, Boiled (ukda chawal) | For batter |
| 4 | Teacup | Rice, Raw | For batter |
| 2 | Nos | Coconuts - fresh. | Extract Juice |
| 0.5 | Grammes | Sugar | For taste |
| A | Little | Salt | For taste |
| 1 | Teaspoon | Baking Powder | For fermentation |
Method
Soak both kinds of rice separately overnight, and grind them together in thin juice of 2 coconuts. Add sugar, baking powder and salt to taste and beat well the batter. It is better to add it after the ferment has taken place. Keep aside for about 3 or more hours to rise depending on the ambient temperature of the room.
Appam frying pan is curved with handles on either side. A non stick pan can also be used. Apply ghee to the inner side of the pan with half an onion, used as a brush, with a fork pricked to the outer curved side. When the pan turns hot, put half cup of the batter and cover with a lid. Appam should be fried in ten minutes. Remove the Appam from the pan with a ladle and keep aside. To get a nice lace on the edge, gyrate the pan, after pouring the batter, and when it is hot. It will have a swollen middle part, as the batter tends to settle in the middle. It will be soft, because of the fermented batter. When cooked, pry it out of the pan with a flat metal spatula. Place the Appam on a wicker basket, laced with kitchen towel.
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