- Rice flour 2 cup
- Rice flour 1/2 cup for (kappi)
- Thick coconut milk 1/2 cup
- Semi thick coconut milk 1 cup
- Thin coconut milk 1 cup
- Yeast 1/2 Tsp
- Sugar 2 Tbsp
Mix 1/2 cup of rice flour with 1 to 1 1/2 cup of water to make a liquid paste, kappi. Transfer it to a pan and stir it well in low flame. When this turns to a thick paste remove from fire and cool it.
After cooling down completely, slowly mix the rice flour with the above prepared paste. Knead it without crumbs and add the thick coconut milk (onnam pal) into the flour and mix well. Then add the semi thick coconut milk and mix well to form a semi thick batter. Keep the thin milk in refrigerator. Add yeast, required amount of salt and sugar into the batter. Mix well and keep it in a warm place. Once the batter rises, check whether it is too thick, then add the refrigerated thin coconut milk and make it into a semi thick batter.
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For preparing appam, pour a spoon (thavi) full of batter into appachatti and spread it by rotating the appachatti. Cover it and cook it for 1 to 2 minutes.