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Tasty Kerala Appams in an easy way
Published On: 07 Feb 2007
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
Bengali: Laban / Noone
hindi: Cheeni / Shakkar
Soak the rice for 4 hours.
Grind it with other ingredients.
:- The consistency should be of that of DOSA.
Keep aside for fermenting.
:- It will take 6 - 8 hrs to ferment.
Pour mix into a pre-heated Appa chatti and turn the chatti in a cirular motion so that the appams will make perfect round shape.
Close the lid.
After the appam is done, transfer it into serving plate and repeat the process for other appams.
:- This quantity mentioned above will make almost 10 - 12 appams.
my appams turned out very well. thank u.............
Try this for lunch/dinner
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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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