Traditional Appam

Making Batter-Mix Appam podi with Water

Coconut Shread, Small onion and Cumin powder in Mixer and Mix with the appam podi and water

Add Salt and yeast to mix

Mix batter well and keep it for fragmentation overnight

Frying-Heat the non stick appa chatti on slow flame and once well heated pour Oil or butter just to glisten the surface

Add sufficient batter before spreading it out

Place the lid and let the appam cook under its own steam

Once the appam is cooked, it is ready to be removed with a non-stick spatula

Add Sugar if you prefer