Recipes - Appam


2 cups raw rice

½ cup beaten rice (Povva)

½ grated coconut                                        

Pinch of sodium bi-carbonate    

½ cup fermented coconut water



Soak rice for 2 hours.  Grind along with grated coconut  and povva to a fine paste. Add salt and soda  bi-carbonate.  Add the fermented coconut water.  Mix well.  Keep overnight. Fry appams in the appam kadai.  Serve hot with chutney or curry. 


NOTE:  To make fermented coconut water, take ½ cup of coconut water and add a teaspoon of sugar and a pinch of cooking soda. Keep for 6 hours.

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Title: Appam

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