Soak the rice in water for 4 to 5 hours. Drain the water, grind it along with coconut, cooked rice and mango puree until you get a smooth batter. Add the sugar and salt, grind again. Pour the batter in a vessel, cover it. Allow it to ferment 1 whole night.
Make the appam:
The next day, just before making your appam, add the soda by mixing it in 1 tbsp of water. Mix it well.
Grease a stainless steel bowl with little ghee.
Mix the batter with some water if it's too thick. Pour it in the bowl, sprinkle with cardamom powder.
Steam it in a steamer or pressure cooker for 30 minutes. To check if it's cooked, insert a skewer and if it comes out clean, then the appams are cooked. Garnish with crushed nuts.
Serve warm or cold, either way it's good.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.