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Sarada Prithipal's Kitchen
-- Sarada Prithipal


Number of servings: 4

This is one of the dishes made for breakfast in Tamilnadu.  

List of ingredients:
1 cup ponni rice or long grain rice  
1 cup idli rice  
1 tbsp broken black gram ( ulluthamparrupu)  
1 tbsp bengal gram (kadala paruppu)  
1 tsp fenugreek  
1 tsp salt  
1/2 cup coconut milk  
1/4 tsp baking soda  

Cooking procedure
Soak the rice ,dhals and fenugreek seeds togetherfor 4 to 5 hours.

Grind this to a fine paste.

Add salt and let it to ferment for 4 to 5 hours.

Add the baking soda coconut milk and 1/2 cup water to the batter just before making the appam.

The batter should be of pouring consistency.

Heat the appam kadai or any other nonstick kadai.

Pour the batter in the centre, lift the kadai from the fire holding it on both sides.

Now rotate to spread the batter to the sides.The appam should be thick at the centre and thin towards the sides.

Cook untill done and serve with fresh coconut milk mixed with sugar and powdered cardamom

Storage tips:
The batter can be stored for a day .Baking soda should be added before making the appams.
Any additional information:
If idli rice is not available then use 2 cups normal ponni rice or long grain rice.

Make egg appams by just breaking the egg after spreading the appam in the kadai.Add some salt and pepper to it.

Thank you for visiting