Soaking Time : 4 to 6 hours
Fermenting Time : Overnight
Cooking Time : 1 min per appam
Fresh Coconut – 1 cup grated
Sugar – 2 tblspn
Salt to taste
Baking Soda – 1/2 tsp
Water as needed for grinding
Oil for greasing pan
Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight.
Once it is soaked drain it and add it to blender. Now add in coconut and blend them.
Once it is half blended, add water and make it into a smooth paste. Since it is rice, it wont be too smooth, but it should be as smooth as possible. It doesn’t take more that 8 to 10 mins.
Now take them in a air tight container. Cover it and let it ferment overnight.
The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.
Now heat your non stick appam chati on medium heat.
Pour a ladleful of batter in the center and swirl the pan to coat the sides. Cover it and let it cook for 45 second to a min.
Now open the lid and remove the appam. Serve it with any curry.
1)Grind the batter to a fine paste. This result in soft appam.
2)Dont add to much baking soda. If you add, it wont give white appam.
3)The batter should be very thin, this will give soft appam.
|Wash raw rice very well|
|Soak them in water for 4 to 6 hours or overnight|
|Drain them now|
|Add it to a blender|
|add in coconut|
|once it is half blended|
|add some water|
|blend it to a smooth paste|
|Pour that to a bowl and allow it to ferment overnight|
|This is how it looks after fermenting|
|a little baking soda|
|make it into a runny batter|
|Now take your non stick appam chati|
|this is how it looks|
|wipe it with some oil using a paper towel|
|take a ladleful of batter and pour it in|
|swirl the pan to coat the sides|
|once it all spreaded|
|cover with a lid|
|let it cook for a min|