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This is a very popular breakfast dish from Kerala. Traditionally appam batter is fermented with toddy, a local alcohol derived from palm tree. But this is not possible everywhere so a little yeast is used instead. This is usually served with chicken stew or vegetable stew.
It goes well with chutney.
Soak the rice for 4-5 hours.
Grind them in a mixie along with the other ingredients. Add a little water to grind into a smooth batter.
Remove the batter in a container and set aside for 10 - 12 hours until it ferments. In summer it takes less time but in winters you may have to keep it overnight.
Grease the appam kadai and wipe it with a paper tissue.
Pour some batter with a ladle and turn the appam kadai to spread the batter on the edges of the pan.
The remaining batter settles down in the middle giving a fluffy texture while the edges are thin and crisp.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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