Coconut water appam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
2 stars - based on 4 votes

Ratings: Rate this recipe!
on on off off off 4 - Ok!

INGREDIENTS:

  1. Rice - 2 cup
  2. Coconut water – as needed for grinding from young coconut
  3. Grated Coconut pulp – 1/2 from the young coconut  or coconut
  4. Salt - to taste
  5. Sugar - 1 teaspoon (tsp.)

PREPARATION:

  1. Soak the rice for 2 to 3 hours.
  2. Drain the rice and grind it along with grated coconut, salt and sugar in a mixer grinder. Add coconut water little by little while grinding. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine
  3. Leave the batter for 6-8 hours so it ferments and get little sour.
  4. -- Making the appam --
    1. Heat oil in appam pan (refer the image below) on medium flame.
    2. Pour a ladle of batter into the center.
    3. Quickly swirl the appam pan to spread the batter thinly on the walls.
    4. Cover the appam pan and cook for 3-4 minutes. (i.e.) thin edges are golden brown, the bottom is fluffy and cooked.
    5. Gently run a spatula under the appam to release it from the appam pan and serve hot with coconut milk.
  5. Make more appam with the rest of the batter and serve.

NOTES:

  1. APPAM PAN:
  2. SAMPLE VATTRAL (VADAGAM) DRY IN SUN

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