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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Biriyani rice - 4 cups
- Cooked rice - 1 cup
- Jaggery(Sharkkara) - 1 kg
- Baking powder - 1 tsp
- Salt(A pinch) -
- Coconut oil - 8 tbsp
- Coconut pieces(finely chopped, Thenga kothu) - 1/4 cup
- Onion - 1/4 cup
- Water - 6 glasses
Ingredients
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Instructions
- Soak rice for 3 hrs. Clean and keep it aside.
- Grind to a fine consistency the rice and cooked rice together in 3 glasses of water.
- Strain it over a thin cloth.
- When cool, pour it into the rice mixture.
- Add salt, baking powder and few chopped coconut pieces and mix well.
- Divide this mixture into 4 equal parts.
- Heat a nonstick vessel on a low flame.
- Add 1 part of the mixture and stir continuously.
- Heat until lukewarm.
- Stir well and keep it aside.
- Heat 2 tbsp of coconut oil in a pressure cooker.
- SautT some chopped coconut pieces and onions till golden brown.
- Pour the lukewarm rice mixture into the cooker.
- Close cooker and remove the weight.
- Cook for 2 mins on a high flame.
- Next lower the flame and cook for 15 mins on a very low flame.
- Remove from fire and open the lid after 5 mins.
- Remove the appam from cooker when cool.
- Repeat this procedure with the remaining three parts of the mixture.
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4 comments
tasty recipe .i will try this as soon as possible
Thank you for the great recipe. everybody liked it
Hai
Thank u so much
I tried and it came out very well, without much effort and tension.
My small child also liked it very much.
I remember my mother used to cook it when I was very young, in a traditional manner, putting the fire both on top and down of the vessel.
Nisha
Good Recipe……..