Published under: South Indian

Sugar – 2 1/2 tblsp
Yeast – 1 tsp
Water – 2 cups
Semolina – 1/2 cup
Rice Flour – 1/4 kg, roasted and passed through a fine sieve
Coconut Milk – 2 cups
Salt to taste
Appam Vessel
Gingelly Oil

1. Dissolve 1 tsp sugar and yeast in 1/2 cup warm water and keep aside for 20 minutes to let it rise.
2. Mix 1/2 cup semolina with 1 1/2 cups water and cook, then cool the gruel.
3. Add to the rice flour.
4. Knead well to make a soft dough.
5. Add the fermented yeast mixture and knead again.
6. Keep the dough covered.
7. Set aside for 12 hours for the dough to rise.
8. When the dough has risen well, add the coconut milk, the remaining sugar and salt to taste and make lace appams.
9. To make the appams, smear the appam vessel lightly with gingelly oil.
10. Warm till moderately hot.
11. Pour a ladleful of the batter into the vessel.
12. Lift off the flame and swirl rapidly, once.
13. Return to fire and cook with lid on for 1 to 2 minutes.
14. Repeat till batter is used up.

Note: Too much sugar will cause the appams to stick to the vessel.

Anjali Pete
Anjali Pete
Anjali is a talented individual with a passion for cooking and sharing delicious recipes. With 11+ years of experience in the L&D industry, she has gained extensive knowledge in creating mouth-watering dishes that everyone can enjoy. Through her recipes, Anjali aims to inspire and delight food enthusiasts with her diverse range of dishes. From comforting classics to creative twists, the recipes are sure to satisfy any craving. Whether you're a beginner or an experienced home cook, her recipes offers something for everyone to enjoy.

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