Ulli appam

This is a very simple NAADAN style appam which is not overly sweet & is flavoured by shallots. Ulliyappam is one of my favourite breakfasts.


Pachari/ White Rice – 1 cup

Cooked Rosematta rice – 1/2 cup

Grated coconut – 3/4 cup

Sugar – 11/2 tbsp

Salt – 3/4 tsp + 1/8 tsp

Shallots – a handful, finely chopped


Soak the white rice for 4 hours. Drain the water completely from the rice & grind it along with grated coconut, shallots,  sugar, salt & cooked rice adding enough water; the batter should be thinner than Dosa batter.

Heat a pan & smear it generously with coconut oil. Pour a ladleful of batter ( the batter will spread into a circle by itself ). Cover & cook the appam for 1-2 minutes on low heat. Now remove the cover & flip the appam; cook the otherside uncovered on medium heat till done. Now make appams with the remaining batter.

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