Thursday, 1 December 2016


Coconut appam is a kind of spongy pancake combines excellently with coconut jaggery milk and vegetable stew. 


Shredded Coconut three cups
Raw rice 250 gms
Par-boiled rice 250 gms
Coconut water one cup
Urad dal half cup
salt to taste
Adequate water


Wash the parboiled rice and raw rice and urad dal few times and soak them together for four hours.
Then grind them with coconut gratings, coconut water and salt into a smooth batter.
Collect the batter into a bowl.
Close with the lid and allow to ferment overnight.
Next morning, Mix well.
Heat the appa pan and scoop the ladle-ful of the batter and pour in the centre of the appa pan.
Lift the pan with both ends, and give a good rotation so as the batter will spread in a circular motion and settles in the middle with the thickness.
Close the appam with the lid and wait for few minutes. 
You will notice the appam becomes milky white and lacy. 
Take out the appam and collect in a hot pot.

How to make coconut jaggery syrup?

Shred the coconut and blend it with adequate water.
Drain the milk.
Add warm water and squeeze the milk from the gratings,
Add jaggery with little water in a separate pan and heat it.
Once the jaggery and water combined together, Mix the syrup with the coconut milk.
Crush the cardamom seeds and powder them.
Add one spoon of cardamom seed powder to the syrup.

Serve with appam. 

This is served as breakfast and commonly very popular in Tamilnadu and Kerala


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