Wednesday, April 2, 2008


1.Raw rice 1/2 kg
2.Sugar 4 tsp
3.Grated coconut 1/2 cup
4.Soda bicarbonate 1/2 tsp
5.cooked boiled rice 5 tsp
6.Dry yeast 1/2 tsp

1.Soak rice in cold water for four hours.
Wash and add the grated coconut and cooked boiled rice.
Grind it in a mixie into a smooth paste.
cover and keep aside for 12 hours to ferment.
2.Mix yeast and sugar in a little lukewarm water.
Cover and keep aside till it raises.
Add to the rice batter.Beat well with a spoon.
Keep in a warm place for one hour.
By this time the batter would have risen to double the quantity.
3.Place a kadai on the fire.
Grease it lightly with oiled cloth.
Pour about a quarter cup of batter and remove pan from fire
and tilt around to coat the side of the pan with a thin layer of the batter.
Replace on fire and cover with a tight lid.
When cooked remove to a plate.
(the side of the appam will be slightly crisp and the middle puffed up)
Serve hot with veg.kurma or vegetable stew.

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