Sunday, April 03, 2011



                                                                                                        Appam , each one of us has a different way or different measurement. One can serve with thick coconut milk and sugar or with mutton or chicken stew. 

  • 1 glass of basmathi rice
  • 2 tbsp of cooked boiled rice
  • 4 tbsp  grated coconut or 2 tbsp of coconut powder
  • 1 tsp of instant dry yeast
  • salt to taste.
Soak basmathi rice in water for 4-5 hours.
Wash and add coconut ( I prefer to use coconut powder since it blends easily with the rice) and cooked rice.
Grind it with yeast, salt and enough water to a very smooth paste.

Cover and keep aside till it rises (6-12hours).
Once the batter is fermented one can see that the batter is double the quantity and has a smell.

Stir the batter well.
Place the appachatti if you don't have place a non-stick small pan on a high flame.
Pour about 1/4 cup of batter, tilt the pan around to coat the side the appachatti with a thin layer of the batter.
Cover the lid , when cooked romove to a plate.

 Serve with coconut milk or curry.


  1.  These appam (hoppers)  can be be made without yeast by adding soda bicarbonate and sugar the previous night.
  2. Instead of cooked boiled rice, you can add 1 tbsp of boiled rice with the basamthi rice and grind to a smooth paste.

1 comment:

  1. Appam and coconut milk is my all time favourite!



Related Posts Plugin for WordPress, Blogger...