Ingredients:
Boiled rice - 1 cup
Sugar - to taste
Coconut Milk - 1/2 cup
Broken Cashew Nuts - 1 tsp
Raisins- 1 tsp
Salt - a pinch
Coconut Oil / Refined oil - for deep frying.
Method:
Wash and soak the rice in water for two hours. Grind the soaked rice in a thick consistency. Add nuts, raisins, coconut milk, sugar, cardamon powder and salt to the batter and mix well. keep this batter for 3 hrs.The batter should not be watery and should be Smooth without grains.
Recipe Courtesy: Mrs.Prassana Sugathan (Amma)
Boiled rice - 1 cup
Sugar - to taste
Coconut Milk - 1/2 cup
Broken Cashew Nuts - 1 tsp
Raisins- 1 tsp
Salt - a pinch
Coconut Oil / Refined oil - for deep frying.
Method:
Wash and soak the rice in water for two hours. Grind the soaked rice in a thick consistency. Add nuts, raisins, coconut milk, sugar, cardamon powder and salt to the batter and mix well. keep this batter for 3 hrs.The batter should not be watery and should be Smooth without grains.
Heat oil in a kadai in medium flame. Pour a ladle full of batter into the hot oil. We Should not turn the appam upside down to cook. To cook the top part, with the help of a spoon, pour the hot oil from the kadai onto the top of the appam until it is cooked. The appam should be white in colour with a light brown bottom. When done remove from oil to an absorbent paper.
Kunji kalthappam ready....:)
