Lajwaab Appam Recipe

Cooking Directions

• STEP 1.In a bowl, soak rice and fenugreek seeds in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked rice and fenugreek seeds with grated coconut to make a smooth batter.
• STEP 3.Add salt and sugar to the batter and mix well. Allow the batter to ferment overnight.
• STEP 4.Heat an appam pan and grease it with oil. Pour a ladleful of batter into the pan and swirl it around to form a thin layer.
• STEP 5.Cover the pan and cook the appam on low heat until the edges turn golden brown and the center is cooked.
• STEP 6.Remove the appam from the pan and serve hot with coconut chutney or sambar.
• STEP 7.Repeat the process with the remaining batter to make more appams.

Cooking Tips

• Make sure to use a non-stick appam pan to prevent the batter from sticking.
• For a crispier appam, add a teaspoon of ghee or oil to the batter before cooking.
• If the batter is too thick, add a little water to adjust the consistency.

Storage and Serving

• Appams are best served hot and fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the appams or heat them in a pan with a little oil.