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Palappam in mid Travancore
Published On: 23 Oct 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
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
Grind together raw rice, cooked rice, thick coconut milk, coconut water, yeast and sugar to a smooth batter like dosa consistency.
:- If the batter is too thick, add thin coconut milk.
Keep the batter to rise for 5 - 8 hrs according to the temperature.
Half hour before making appams, add salt and stir well.
Heat non-stick appachatti.
Pour one big laddle full of the batter, swirl the pan and close with lid.
When the steam starts coming out, open the lid and take out the appam.
Repeat the process for the rest of the batter.
Hi am new to making appam though i m a malayalee and have not tried any before. I was searching on line for appam recipes and found this. May i know do i need to soak the raw rice first. Pls advise and thanks a lot in advance. Rgds
i try this it is very tasty
thank you very much for your lovely aapam receipe. I was longing for this receipe since in the secondary school. I m 39 now and finanlly i got it.I have tried this and turn our very nice. all the appreciations are for you. keep up. thank you again.
Thanks Sunitha.The best result comes when you use fresh coconut milk. Tender the coconut better the result.Otherwise you can use the coconut milk powder.
This recipe looks good, i will try. But not sure i have
to use the fresh coconut extract or the nestle coconut
milk powder. Can u explain?
Wow! It seems very easy. I`m gonna try this on weekend.Thnx.
I made this and it came out well.The appams are soft and fluffy.The texture is also good.
A full meal
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