Ingredients
Raw rice (paasarisi)
|
150 gram
|
Idli rice
|
150 g
ram
|
Urad dhal
|
15 g
ram
|
Sago (javvarisi)
|
1 tbspn
|
Methi seeds (fenugreek)
|
1 tspn
|
Cooked rice
|
12 tbspn
|
Bicarbanate of soda
|
½ tspn
|
Thick coconut milk
|
30 ml
|
Method
Wash rice and Soak together - raw rice
,idli rice,urad dhal, sago,methi seeds for 5 to 6 hours.
Add salt and Grind to a smooth paste on a
grinder.
Leave it to ferment for 8 hours.
While making appam , add bicarbonate of
soda and thick coconut milk. Mix well.
Heat the appam kadai and pour
enough batter . Rotate the pan so the batter spreads out
well. Close the pan with the lid and cook on medium fire for 3 to 4
minutes.
Great breakfast for all age groups.
Jaleela’s Tips
( If appam does not come out properly,
take one medium onion and cut into half. Poke a fork into the
onion. Dip the onion in the oil and spread it on the pan (kadai )
before pouring the batter again)
Coconut Milk with Ilachhi (Cardamom)
Ingredients:
Grated coconut
|
½ cup
|
Cardamom pwd
|
½ tspn ( whole cardamom 3 )
|
Sugar
|
to taste
|
Method
Add enough water, Grind the coconut with
cardamom
Extract the coconut milk through a cotton
cloth or a finely perforated strainer.
.jpg)
