- Wash and soak rice for about two hours.
- Later, drain the water and along with cooked rice,
coconut milk and sufficient water, grind to a soft paste.
- The batter should be of pouring consistency.
- Ferment over night in a warm place.
- The next morning add baking powder and salt to
taste. Beat well.
- Take a small, round bottomed kadai (or a skillet).
- When the kadai is hot, lower heat to medium, spray
oil on the sides and the base.
- Next, pour a ladleful of batter around the sides
such that the batter flows down to the center and a thin film clings to the sides.
- Cover and cook for three minutes.
- Now, lift up one edge of the appam with a flat spoon
and scoop it out of the skillet (it will come off easily without sticking).
- A typical appam will be crisp and thin on the edges
and soft, fluffy and thick at the base, i.e, the center.
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