Monday, February 1, 2010


Ponni Raw Rice/Sona Masoori rice/Basmati rice) -2 cups
Grated coconut - 1/4 cup
Sugar - 2 spoons
Cooked rice (preferably old rice) - 2 handfuls
salt - to taste

Soak the rice for 4 hours. Then grind it with cooked rice and coconut to a fine paste.
Mix the salt and sugar with the batter.
Keep the batter it in a warm place for 12 hours.
Pour the batter in hot griddle ( Aappa chatti), and slowly rotate the griddle and close it with a lid. { oil is not required}
Take the aappam from the griddle when you see a nice golden colour.
Serve it with sweetened Coconut milk or coconut chutney.

Batter should ferment well..then only you will get soft Aappams. You can use the coconut water while grinding the batter. That enhances the taste of the aapam.


  1. Perfect, Lovely appams. Its my favourite.

    Hamsamalini Chandrasekaran,

  2. I too tried this method but aapam always stuck to my appa chatti. Then I end up making it in nonstick dosa tava :p

    yours have come out well Mahi. they look so crispy and tempting.

    Mira’s Talent Gallery


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