Friday, September 16, 2011


  1. Rice: 2 cup
  2. Fenugreek: ¼ tsp
  3. Cooked rice: 2tsp
  4. Coconut grated: 1 cup
  5. Yeast: 2 pinch
  6. Baking soda: ¼ tbsp
  7. Salt: needed
Method of Preparation:
  • Wash; soak rice and fenugreek to about 6 hours.
  • Grind the soaked mix by adding required water, cooked rice, yeast and coconut to a smooth paste.
  • Leave it for 6-8hours for fermentation.
  • Add salt and baking soda and keep for 15 more minutes.
  • Heat non-stick appam pan, pour the batter in the center and rotate in circular motion, close the lid and cook till appam is cooked.
  • Serve hot with veg. or non veg. curry.
Tips: Don’t over heat appam pan, heat in very low flame while pouring the batter, then put in full flame for half a minute again, keep the flame to low and cook appam. Also don’t put more yeast than the said qty.

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