• 2 cups – raw Rice
• 4 tbsp – Mango puree
• 1/2 cup – cooked Rice
• 1/2 cup – grated Coconut
• 1/2 tsp – Cardamom powder
• 3/4 cup – Sugar
• 1/2 tsp – bicarbonate of soda
• 1 tsp – salt
• 2 tsp – Ghee
• 10 to 15 – Almonds
- Prepare the batter:
- Soak the rice in water for 4 to 5 hours. Drain the water, grind it along with coconut, cooked rice and mango puree until you get a smooth batter. Add the sugar and salt, grind again. Pour the batter in a vessel, cover it. Allow it to ferment 1 whole night.
- Make the appam:
- The next day, just before making your appam, add the soda by mixing it in 1 tbsp of water. Mix it well.
- Grease a stainless steel bowl with little ghee.
- Mix the batter with some water if it’s too thick. Pour it in the bowl, sprinkle with cardamom powder.
- Steam it in a steamer or pressure cooker for 30 minutes. To check if it’s cooked, insert a skewer and if it comes out clean, then the appams are cooked. Garnish with crushed nuts.
- Serve warm or cold, either way it’s good.
- Recipe Courtesy: Taste of Pearl City
Recipe courtesy of Ayeesha Riaz