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| Main ingredients | Kodo millet, Cooked rice, Scraped fresh coconut, White bread slices, Salt, Oil, Onion |
| Cuisine | Kerala |
| Course | Snack |
| Prep time | 14-15 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup kodo millet, soaked overnight and drained
- ½ cup cooked rice
- ½ cup scraped fresh coconut
- 3 white bread slices, soaked
- Salt to taste
- 1 teaspoon oil + for drizzling
- ½ small onion
- Vegetable stew to serve
Method
- Put drained kodo millet into a grinder jar, add ¼ cup water and blend to a slightly coarse paste. Transfer into a large bowl.
- Put cooked rice into the same grinder jar, add fresh coconut and bread slices and grind. Add ¼ cup of the ground millet paste and ¼ cup water and blend to a fine paste. Transfer this into the same bowl and mix well. Cover and set aside to ferment for 6-8 hours or overnight.
- Once fermented, add a little water and mix well to get the right consistency. Add salt and mix well.
- Heat 1 teaspoon oil in an iron appam pan and spread it with halved onion. Pour a ladleful of the batter and swirl the pan immediately so that batter spreads on the sides of the pan. Cover and cook on medium heat for 1-2 minutes. Increase the heat to high and cook for 1 minute. Make more appams with the remaining batter.
- Place the appams on serving plates and serve hot with vegetable stew.
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