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Appam

Appam

Ingredients.... 

2 Cup Raw rice
½ cup Grated coconut 
1 Cup Coconut milk
1 pinch Soda 
¼ tsp Salt to taste
1 tsp Sugar 
Oil 

Preparation... 

Wash and soak rice in water for 3 to 4 hours. Drain add to grinder along with grated coconut, water and salt. Make a fine batter. The batter shouldn't be too thick or thin. 
Transfer to mixing bowl. 
In a small sauce pan, add 1 cup of water.Add 3 tbsp of thick batter and mix well 
cook in low flame with constantly stirring. Stir until the batter starts bubbling and thicker like a paste. 
Turn off the flame and add this thick hot paste it to raw appam batter. mix nicely. 

Now add soda powder mix the batter well with hands to give a nice fermentation. 

Close it with lid. Allow the batter to ferment overnight or minimum 6 hours.
Once the batter is fermented, you can see the batter is raised up. Stir well. If required add 1/4 cup of water and mix to ensure the batter is in right consistency.
Heat the appam pan.
Add a ladle full of batter to appam pan ,hold the pan with 2 hands and spread in concentric circles.
Cover with lid and cook appam for 3 to 4 mins in medium flame.
Cook until the appam is cooked with soft spongy middle and crispy light brown lacy edges.


Remove from flame.
Serve with coconut chutneys or coconut milk based curries .

Mild coconut basted curry goes well with appam it's satisfied your taste palate because of typical South Indian taste.

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