Tender coconut appams

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TENDER COCONUT APPAMS

This is my own recipe but most loved by my mom. I am glad that i could feed her this  many times during her last days with light chicken soup. Missing her badly but i am sure her blessings are there with me forever.

Watch my Youtube video recipe below:



Recipe:

Ingredients:

  • Parboiled rice/ mutambo rice 2 cups
  • Thick flesh of tender coconut 1cup,
  • Salt to taste, 
  • sugar 1tb sp, 
  • yeast 1/4 tsp

Method:

Step 1:

Select tender coconut with thick flesh. Remove flesh & keep aside. 

Step 2:

Soak rice  for 2-3 hours & grind with tender coconut to fine paste. Keep the batter to dosa batter consistency. Add salt, sugar & yeast & keep for abt 3-5 hours(depending on your climatic conditions) for fermentation. 

Fermented batter

Aftr fermenting please keep the batter in fridge if you are not using immediately. (In this case don't add sugar & salt).

Step 3:

Heat appam pan. Pour a ladle full of batter into appam pan & hold the handles & swirl the pan to have this lacy boarder. Cover & cook for 2 minutes on a slow flame.  

Delicious appams are ready.

 You can prepare tasty, soft dosas too with this same batter

These  soft & delicious apams can be served either with chutney or any meat or fish curry. 

Please note:

You can also prepare these with what we call adsar in konkani. Adsar is a tender coconut (stage in between tender coconut & ripe coconut)

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