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

Appams Appams


: Niru Gupta

Recipe Servings

: 20

Recipe Cook Time

: 20 Minutes + Time to ferment

Recipe Rating

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  • 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


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. 

Key Ingredients: Rice, Fenugreek Seeds, Coconut, Salt

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