• Raw rice - 1 cup
  • Parboiled rice - 1 cup
  • Coconut - 1/2
  • Asafoetida -a bit
  • Blackgram dhal - 1/4 cup
  • Cooking soda - a pinch

appam image

method of preparation

  • Wash and soak rice and dhal for 2-3 hours seperately.
  • Grind together with coconut to very soft and nice batter.
  • Add salt and asafoetida and cooking soda and mix well.
  • Let it be ferment. Heat a appam pan.
  • Pour a ladle full of batter and add a tsp. of ghee or oil around. Close the pan with lid. It will swell like a ball. Cook well.
  • Scrape the sides with the handle of a spoon.
  • Pour another tsp. of oil if needed. Cook until golden brown.
  • It will be golden brown and crisp on the outside and very soft inside.
  • Serve hot with coconut milk, vegetable stew, Vegetable kurma etc

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