Chettinad Appam

Ingredients:

  • Raw rice-2 cups
  • Boiled rice -3/4 cup
  • Grated coconut-3/4 cup
  • For grinding:

  • Soak both the rice for 2 hours.
  • After soaking grind it in the mixie or grinder.
  • Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

  • Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick.
  • When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.
  • Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.
  • Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency.
  • It should be in the consistency of dosa batter.In medium fire make appams.
  • It can be made with ease in non stick appa tawa.
  • If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *