• Rice :- 1 cup
• Coconut (scraped) :- 2/3 cup
• Pressed rice :- 2/3 cup
• Jaggery (grated) :- 1 1/3 cup
• Coconut milk :- 1/3 cup
• Salt :- A pinch
• Yellow colour :- 1 drop
• Ghee to fry

Rice should be taken and soaked in water for some hours.

The water should then be drained.

The pressed ghee and scraped coconut should be added and grinded with rice so that a thick paste is obtained.

Jaggery, coconut milk, yellow colour and salt should be added to the mixture.

It should be mixed and then left for about 10 hours so that fermentation takes place.

The appam girdle should be heated first on high flame and then on low flame.

A spoon full of ghee should be added and batter should be dropped in each dent.

It should be removed from heat when it turns golden brown and then served.

by Pak101.com (few years ago!) / 1314 views