Raw Rice/Pachari: 2 cups
Fenugreek seeds: 1 tsp
Grated Coconut: 1 ¾ cup
Cooked Rice: ¼ cup
Sugar: 2 ½ tbsp
Semolina: 4 tbsp
Baking Powder: ¾ tsp
Method of Preparation
In a bowl add raw rice and fenugreek. Soak it for 4 hours
In a pan add semolina and 1 cup water. Keep on the stove and when it becomes thick, switch off the flame. (The consistency should not too thick not too thin, should be thick flowing consistency) Keep aside and let it cool well
In a blender add the soaked and washed rice, grated coconut, sugar and cooked rice. Add water at room temperature and grind to a smooth paste.
Transfer this to a bowl and add the semolina paste and salt. Mix well with hand (this step is important as this plays an important role in fermentation)
Keep aside to about 11-13 hrs for fermentation.
Heat a non stick appam kadai, pour a ladle full batter rotate and close and cook in low flame till done.
Soft and delicious appam is ready.
Note: While grinding, add water at room temperature. Add the semolina paste only after it is cooled well.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
Sending to Kerala Kitchen Event hosted by prathiba, started the event by Ria and Rose