This is mouth watering and one of my favourite breakfast when served with stewcurry eggroast or any non veg curry.

This is very easily made breakfast by my grandmother and we grandchildren would wait in que to eat it one by one.

I can even eat 5 appam somedays when made very crispy and thin.

Whoever has lot of expertise can make this in appam kadai made of cast iron.

But I would recommend a nonstick one for beginners. And its oilfree done on nonstick.

Ingredients

Rice (sona masuri) 1 1/2 cup

Water 1 1/2 to 3/4 cups

Grated coconut 1 cup

Cooked rice 1 or 2 tablespoon (optional)

Salt to taste 1 tsp

Sugar 2 tsp

Baking soda in the morning (few minutes before making appam) 1/4 tsp

 

Steps

Soak the rice after thorough washing for 5 hours in water.

Grind the soaked rice and add grated coconut and coke rice sugar to it and grind well.Add water little by little.

The consistency of batter can be adjusted by adding water.

It should be intermediate consistency.(not very flowy or thick)

Add salt to this.

Mix well

Transfer to a steel container with space to accommodate fermented batter.

Keep one side of the lid little open to aid fermentation.

Add baking soda to the batter in the morning.

Next morning take a nonstick pan and keep it over medium flame.

Pour and then twirl the appam pan or kadai in clockwise direction to get a circular appam.