Chettinadu Appam

Ingredients:

Raw rice-2 cups

Boiled rice -3/4 cup

Grated coconut-3/4 cup

For grinding:

Soak both the rice for 2 hours.

After soaking grind it in the mixie or grinder.

Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

1.Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick. When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.

2. Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency. It should be in the consistency of dosa batter.In medium fire make appams.

3.It can be made with ease in non stick appa tawa.If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.