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Appams

These rice and coconut preparations are eaten in South India for breakfast or dinner. Light rice treats that go best with stews.

Appams

Chef's Name	:	Niru Gupta
Recipe Servings	:	20
Recipe Cook Time	:	20 Minutes + Time to ferment
Recipe Rating	:

Tags: appam, indian, indian food, rice

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Ingredients

3 cups parboiled Rice (Sela chawal)

3/4 cup husked black gram (Urad daal dhuli), soak for 4 hours

1 Tbsp fenugreek seeds (Methi dana)

1 cup coconut, grated

1 tsp salt or to taste

An appam maker or a small, shallow kadahi-- 6"-8" diameter on top

Oil to cook the appams

Method

Drain the water out of the rice and daal mixture and grind together with the coconut and salt.

Leave to ferment 6-7 hours, or overnight.

When fermented, add enough water to make it a pouring consistency.

Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.

When hot, pour about 1/4 cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.

Cover, lower the heat and cook, till the edges start lifting (about a minute).

Uncover, ease out the appam thus formed and transfer on to a serving plate.

Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.

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