2 cups raw rice 
1/2 cup cooked rice 
2 cups coconut milk
2 tsp sugar
salt to taste
1/2 tsp yeast
coconut oil or any other refined oil 


Wash and soak the rice for 2 to 3 hours. Drain.Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.Add a little lukewarm water to the yeast and mix well.Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours.Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.Repeat for the remaining batter to make to make more appams.Serve hot  

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