Ingredients:
- Raw rice-2 cups
- Boiled rice -3/4 cup
- Grated coconut-3/4 cup
- Soak both the rice for 2 hours.
- After soaking grind it in the mixie or grinder.
- Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.
For grinding:
Method :
- Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick.
- When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.
- Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.
- Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency.
- It should be in the consistency of dosa batter.In medium fire make appams.
- It can be made with ease in non stick appa tawa.
- If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.