Ingredients:
Raw Rice-3cup
Idly Rice-1 cup
Steamed Rice-1 cup
Urad Dhal-3/4th cup
Coconut-1 cup
Batter:
Soak Raw rice, Idly rice, Urad Dhal alltogether for minimum 4 hours.
Grind coconut separately in mixer jar.
Add steamed rice in the grinder and keep it on for few seconds.
Strain the soaked items and add it in 3 portions.
Once the batter is almost ready finally add salt as required,coconut paste and grind.
Leave it over night for best results and to avoid using any products for fermentation.
In the morning stir the batter properly and add enough water to have a gravy consistency.
The consistency helps a lot in getting a thin appam.
Once the appam pan is hot pour a scoop of batter in the center, hold the pan on both sides and tilt as required to make the batter move in circles. Close the lid and cook.
Note: Do not spread the batter with the scoop in the pan.
To make egg appam beat the egg with salt aside, leave the appam to be half cooked and then add egg.
Repeat the tilting motion to spread the egg.Sprinkle pepper and close the lid.
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