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Preparation Time : 0
Cook Time : 0
Total Time : 0
Serves 10 portion
1/2 cupSago (Chau ari),
1/2 cupPeeled Black gram (uzhunnu),
2 cupsWhite rice grains (dosa rice),
1 1/4 teaspoonsDried Yeast,
1/2 cupLukewarm water,
1/2 cupWarm water,
5 tablespoonsCooked rice,
2 cupsCoconut milk (medium thickness),
Soak sago and black gram in water for 6-8 hours.
Soak white rice grains also in water for 6-8 hours.
Mix together yeast, sugar and lukewarm water. Keep aside for 10-15 minutes till frothy.
Grind together soaked sago, black gram, white rice, cooked rice, frothy yeast mixture along with 1/2 cup of warm water till smooth.
Mix in coconut milk. Add more water if required to adjust consistency. Keep aside for 2-3 hours till batter rises.
Heat a appam chatti or a small wok over medium flame. Smear some oil on the surface to prevent sticking.
Add salt to batter and mix.
Pour in a couple of ladles of batter into the wok. Swirl the wok to spread the batter around. Cover and cook till the middle of the appam is cooked. Remove with a spatula and keep aside.
Repeat till the batter is used up. Any leftover batter can be stored in fridge for 2-3 days.
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