By: Deepa Sujesh


Raw rice ( Pachari) - 1.5 cup
Grated coconut - 3/4 cup ,heaped
Cooked Rice - 1/2 cup
Sugar- 1.5 to 3 tbsp
Yeast - 1/4 tsp
Water - 1.5 cups
Salt- to taste


Wash the rice well and soak it for about 6 hours.
Grind together raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.
Next add sugar,yeast and remaining water and blend.Transfer the batter to a large bowl.Cover and let it ferment for about 6 hours.
After fermentation add salt to taste.Gently stir the salt in.Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute.
Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

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