Channel: Mia kitchen
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Raw rice - 2 cup (you can use Idli rice/sona masoori)
Grated coconut - 1cup
Cardamom: 4 pods (crushed)
Salt to taste
Sugar-1 lb or to taste
Method of Preparation
To cook (Kappi Kachan)
1. Raw Rice-- 4 tbs(Table Spoon)
2. Water --1cup
Rice with water to form fine paste
Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.
1Wash and soak the rice in the water for 4-6 hrs and drain it
2. Grind the rice and grated coconut Add the cooled Kappi (step 1) and yeast, sugar and salt add some water. The batter should have an idli batter consistency. Allow it to ferment in a warm place for at least 3 -- 5 hrs. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow. Before making Appam, Add Cardamom check for sugar and salt.
3. Grease a flat round pan (or idli moulds) and pour the batter to it (fill up to half the pan), and double boil in a larger pan or steam in an idli steamer.