Appams Recipe

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Appams Recipe Ingredients

 * 3 cups rice
* 3/4 cup Urad Daal Dhuli
* 1 tbsp fenugreek seeds
1 cup coconut-grated
1 tsp salt
small, shallow kadahi - 6"-8" diameter on top
oil to cook the appams
* soak the rice, daal and fenugreek seeds together for four hours.

Appams Recipe Procedure

  1.  Drain the water out of the daal mixture and grind together with the coconut and salt.
  2. Leave to ferment 6-7 hours, or overnight.
  3. When fermented, add enough water to make it a pouring consistency.
  4. Heat a tablespoon of oil in the kadahi maker, swirl it around and pour off extra oil.
  5. 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.
  6. Cover, lower the heat and cook, till the edges start lifting (about a minute).
  7. Uncover, ease out the appam thus formed and transfer on to a serving plate.
  8. Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.

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