STEP 1.Wash and soak 1 ½ cup raw rice in water for 3-4hrs and drain the excess water.
STEP 2.1 take a jar and add 4tbsp raw rice and add some water. Grind it to thin batter.
STEP 3.2 heat a pan and this mixture and ½ cup water. Stir it in medium-low heat for a few minutes until you get a thick paste. Leave aside to cool.
STEP 4.3 take a jar and grind the rice and grated coconut .add the cooled kappi (paste) and yeast, sugar and salt add some water. The batter should have the same consistency as of idli batter. Let it ferment in a warm place for at least 3 - 5 hrs. Use a large vessel to keep the batter as it might overflow. Before making appam, add cardamom to check for sugar and salt.
STEP 5.4 grease a flat round pan (or idli moulds) and pour the batter to it (fill up to half the pan), and double boil in a larger pan or steam in an idli steamer.
calories per serving
6 g Fat24 g Protein245 g Carbs13 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment