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Loading...Appams are fermented Kerala style-pancakes. They taste best when crisp and soft, and pair well with most curries.
Posted by Kitchen Treasures
Prep time
6hr
Serves
5
Difficulty
Easy
Soak the rice in water for two hours and grind to a fine paste.
Cook rava with water and salt. Set aside to cool.
When the rava is cool, mix with the rice paste and season with salt, sugar and yeast dissolved in water.
Keep at room temperature for 3 to 4 hours for fermentation.
When fermented, the batter is ready to make appam. Pour a spoonful of batter in a curved non stick pan, swirl and cover with a lid for a few minutes. When it fluffs up in the center and turns crisp on the edges, the appam is ready.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
2hr
Serves
6
Difficulty
Hard
Pre Time
1hr 30min
Serves
3
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
Pre Time
35min
Serves
2
Difficulty
Easy
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