Kerala appam

Kerala Appam

Ingredients

Raw rice - 1cup (soaked for 1 hr)
Coconut - 1/2 cup (grated)
Tender coconut water - 1/2 cup
Gingali oil - 2 tsp
Salt - to taste

Method

Add the grated coconut and tender coconut water to raw rice and grind well.

Add salt to it and let it get fermented nicely for 5 hrs.

Now in a chinchetty or kadai, apply oil over it and heat it well.

Pour the batter and rotate the Kadai or chinchetty well in such a way that the batter spreads around nicely.

Close it with a lid and cook for 1 min. Open and check it had got cooked well.

Once it get cooked, the edges of the appam itself will get separated or turn aside from the sides of chinchetty or kadai.
Now take it out and serve it hot with any curry.  But normally it's served with kadalai curry.


Note:
Fermentation is very important for the fluffy texture and should be very careful while we rotate the Kadai.

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