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Monday, 17 July 2017

Chawwari Appam / Sago Appam


200 gm / 1/2 cup sago / chawwari
1 tbsp urad dal / uzhunnu
2 tbsp rava/ semolina
1/2 cup water
1 tsp yeast
1/2 cup warm water
2 tbsp sugar
3 cups appam podi / rice flour
2 1/2 cup coconut milk
salt to taste

  1. Wash the chawwari and urad dal and then soak in water for 5-6 hours.
  2. In a pan, mix rava and 1/2 cup of water and cook it in low flame till it slightly thickens ( thari kurukku). Keep it aside.
  3. Mix sugar and yeast in 1/2 cup of warm water and keep it aside for 5-10 minutes.
  4. Grind the soaked chawwari and urad dal together to a smooth paste.
  5. In a large bowl, take the rice flour and add the ground paste, yeast solution and thari kurukku and mix well with your hand.
  6. Then add the coconut milk and salt to this, mix well and keep it aside for fermentation for 2-3 hours.
  7. Heat a non stick pan/ appachatti on medium flame and grease it with little oil. 
  8. Pour a ladleful of batter to the pan and rotate the pan in a circular manner.
  9. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  10. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  
  • You can also prepare in a non stick dosa pan/ tawa - pour a small ladleful of batter into the hot tawa. When bubbles start appearing at the surface, cook it covered for 1-2 minutes at low flame till done..No need to flip the other side...

1 comment:

  1. wow..love the white color of these appams..yumm yum!


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