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Thursday, April 22, 2010


Raw rice - 2 cups
Coconut(grated) - 1/2 cup
Salt - 1 tsp
Sugar - 1 tbsp
Water - 1/2 cup
Yeast - 1/8 tsp

1. Soak the rice in water for a minimum of 4 hours.
2. Once soaked, grind the rice into a very fine paste using 1/2 cup of water.
3.Take 2 tbsp of grinded rice in a kadhai and add 1/2 cup water. Now cook this until color of paste changes(ie.paste would have been cooked) [You can avoid this step and add cooked rice to rice paste &grind.]
4. Grind the coconut and cooked rice paste along with rice batter and transfer to bowl.
5. In the luke warm water add yeast and let it dissolve well.
6. Add this yeast, remaining water, salt and sugar to the batter and mix well.
7. Keep the batter overnight to ferment.

You need to use the Appa-Chatti to make appam and follow the below steps.

1.Heat the appa-chatti.
2. Pour a spoonful of batter and swirl the pan - this leaves the center thick and the sides thinner.
3. Now close the pan and leave it to cook for a minute or two.
4.Take off the appam from the pan when cooked and serve with stew or kala channa curry

I prefer to make appam flat and thin throughout.

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