Ingredients:
1 cup Boiled rice
1 cup Raw rice
1 handful Urad dal
250 gms Palm jaggery
Steps:
1.Make a thick jaggery syrup. Once cool then filter it and remove all the purities by using strainer.
2.Soak the rice and dal for 2-3 hours. Grind it to a smooth batter ferment to 6-7 hours.
3.Finally, mix jaggery syrup with the batter without any lumps.add salt.
4.Heat appam pan, pour a small ladle of batter in the center then hold it's handle with the hands and rotate the pans.
5.Spread a spoon of oil over it, cover with a lid and cook it slow flames till done.
6.The center part will be of and edge crispy. Just rollover.
7.Serve hot Karupatti Appam with sweet coconut milk.
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