Tuesday, November 23, 2010
Raw rice 2 cups
Idli rice 2 cups
Urad dal 1/2 cup
Methi seeds 1 tsp
Cooked rice 1 cup( pazlya saddam)
Coconut 1/2 shell
Sago 1/2 cup
Rock salt 31/2 tsp
Sugar 4 tsp
Soak rice, dhal and methi seeds for 5 hrs. Grate the coconut.
Grind to smooth paste. Add coconut to the grinding when rice 3/4th grinded.
Add cooked rice at the end of grinding. Grind for about 5 mins add salt pour into a separate bowl.
Batter must not be thick. Sprinkle the sago on top of the batter. Do not stir and allow to ferment.
Next day add sugar and mix well.
Heat the appam kadai and pour a laddle full of batter in the center. Lift the pan and tilt in circular motion so that the center part is thick and the sides are thin. Drizzle little oil, cover and cook.
When cooked carefully lift the appam without breaking the sides.
Serve with coconut milk or stew.