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tasty traditional dish in kerala Cuisine that goes well with egg/mutton curry.
Published On: 01 Aug 2013
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Bengali: Laban / Noone
For preparing appam, first grind the soaked rice and soaked aval with required water in a wet grinder/mixie.
When they are ground well, add scraped coconut, salt, some more water into this mix and grind it further for another 5 minutes to make paste in the form of dosa mix.3) When this mix is ready, change it into another vessel. Take one tea-spoon yeast and dissolve it in some hot water and add this yeast water into the already prepared mix.
Keep this mix for about 5-6 hrs in the vessel(if we keep the mix for about 5-6 hrs, the appam will be more smooth and tasty).5)When you want to make appam, add salt to taste into this mix and heat the appachatti(non stick one is preferred). Apply some oil with a clean cloth piece and then put one big spoon of the already prepared mix and spread it well. Let it cook well as we prepare dosa. The appam is ready and can be consumed with vegetable or egg curry.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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