1 cup raw rice
1/2 cup boiled rice
(Preferably do not use idly rice , use the regular rice used for cooking )
1/2 cup black gram dal / ulundu
Salt as required
Soak for 2 hrs then grind to a fine paste. It should not be to thick likely idly batter nor should be of pouring consistency, somewhat in between state. use milk to dilute the batter and not water. It will retain its white colour
After grinding add seasoning of mustard, ginger, ultham paruppu, curry leave s and hing
Let it rest for 30mins.
Take a kadhai and put oil only enough to fry one appam at a time. the oil should be very hot. Keep the gas on high flame and pour one ladle of batter. ( Use a small ladle). Sprinkle some oil on top of the appam. It hardly takes 2 seconds for the appam to rise, once risen flip it and fry for a second and remove from oil. Serve it with kara chutney.
1/2 cup boiled rice
(Preferably do not use idly rice , use the regular rice used for cooking )
1/2 cup black gram dal / ulundu
Salt as required
Soak for 2 hrs then grind to a fine paste. It should not be to thick likely idly batter nor should be of pouring consistency, somewhat in between state. use milk to dilute the batter and not water. It will retain its white colour
After grinding add seasoning of mustard, ginger, ultham paruppu, curry leave s and hing
Let it rest for 30mins.
Take a kadhai and put oil only enough to fry one appam at a time. the oil should be very hot. Keep the gas on high flame and pour one ladle of batter. ( Use a small ladle). Sprinkle some oil on top of the appam. It hardly takes 2 seconds for the appam to rise, once risen flip it and fry for a second and remove from oil. Serve it with kara chutney.
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