Instructions
- Soak rice in water for 2 hours. Once soaked, put rice in mixer and spin 7-8 times till powdered.
- In a steel/aluminium pan, take 2-3 tbsp of the above batter. Add 2 small teacup water and mix well.
- Light the stove and put the above pan in slow flame stirring constantly. When the consistency begins to thicken, switch flame off. Remove from stove.
- :- This batter should not become too thick as thickening can spoil the texture of the appam completely.
- Once the batter is cool, add the batter in the mixer to a big mixing bowl along with the cool cooked batter.
- Add 2 pinches of salt. Mix well. Close with a lid and keep aside for the batter to ferment till next day.
- Next day add 2 pinches of salt and you can make hot appams.
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