Ø 1 cup rice
Ø 1/2 cup. water.
Ø 1/4 tsp. fenugreek
Ø 1/8 tsp. baking soda
Ø 1 cup. cooked rice
Ø 1/4 cup. vegetable oil
Ø 3/4 tsp. salt
Ø 1/3 cup. coconut milk
Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek
together in water for 3 hours. Grind it in a blender very finely with cooked rice and
salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator
or inside the oven for 24 hours to be fermented. An hour before making Appam add
coconut milk and baking soda and make sure that the batter is of pouring consistency.
Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add
1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake
it in such a way that the batter will spread allover the bottom of the pan and make
a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked
dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk.
Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce
salt to 1/4 teaspoon if adding sugar.
