Instructions
- Clean the rice and make it into two parts.
- Grind the first part and keep it aside.
- Grind the second part.
- Add the yeast to it and grind again.
- :- Do not use much water.
- Allow it to cool.
- Mix it with the second part and grind it again to form a smooth paste.
- :- The batter should not be too watery.
- Allow the batter to ferment for 7 hrs.
- Mix it with the batter.
- :- First add the thick one if it is enough don`t need to add the thin one.
- Add salt just before making appams.
- Heat non-stick appachatti.
- Pour one big spoon of the batter, rotate the pan and close with lid.
- When it is done, open the lid and take out the appam.
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