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Thursday, 26 July 2007



Raw Rice (Pacha rice)2 cups
Cooked white rice 1/2 cup
Grated tender coconut 1 cup
Baking Soda 1/2 teaspoon
Dosa batter 1/2 cup
Salt to taste

  • Soak raw rice for about two hours.
  • Grind cooked rice, tender coconut, soaked raw rice and sufficient water, grind to a soft batter.
  • Batter should be of pouring consistency.
  • Add dosa batter and mix well.
  • Ferment over night in a warm place.
  • The next morning add baking powder and salt to taste.
  • Heat the appam kadai.
  • Pour a spoon of batter to the kadai and spread the batter in the kadai.
  • Close the kadai with lid and cook appam.
Appam goes well with coconut milk.

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