Ingredients:

• 4 cups – raw Rice
• 1.5 cups – Coconut grated
• 1.5 cups – cooked left over Rice
• 1 cup – mung Sprouts
• 1/2 tsp – bicarbonate of soda
• Salt, to taste

Method:

1. Soak the raw rice in water for 4 hours.
2. Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night.
3. Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
4. I made these appams in a special pan used for appams, but if you don’t have this you can also make it in normal pancake pans.
5. To make the appam, take a ladle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
6. Serve the appam warm with thali kari aanam.
7. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz