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home > recipes > appetizers > appam
from US 1 1/2 cups raw rice 1 coconut 2 tsp sugar 1/3 cup Steamed Rice 1/2 tsp dry yeast ghee or oil for frying salt to taste Wash and soak the rice for 6 hours. Drain. Grate the coconut, add 2 cups of water and take out coconut milk. Strain. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency. Cover and keep for 2 to 3 hours. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp. Repeat for the remaining batter. Serve hot with coconut stew and coconut chutney.

Appam


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(posted January 15, 2011)

from US

1 1/2 cups
raw rice
1
coconut
2 tsp
sugar
1/3 cup Steamed
Rice
1/2 tsp
dry yeast
ghee or oil for frying
salt to taste

Wash and soak the
rice for 6 hours. Drain.

Grate the coconut, add 2 cups of water and take out
coconut milk. Strain.

Grind the raw rice and cooked rice in a little
coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

Mix the
yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.

Cover and keep for 2 to 3 hours.

Pour 1
big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a
thin layer forms on the side and the middle remains thick.

Cover and cook for 1 minute. The middle part will be fluffy. The sides will be
thin and crisp.

Repeat for the remaining
batter.

Serve
hot with coconut stew and coconut chutney.



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