Uruli Appam


  1. White rice – 1/2 cup
  2. Rosematta rice – 1/2 cup
  3. Sugar – 1.5 level tbsps.
  4. Salt – 3/4 tsp.
  5. Grated coconut – 1.25 cup
  6. Water – 1 cup
  7. Coconut oil – 1 tbsp.
  8. Mustard seeds – 1 tsp.
  9. Urad dal – 1 tsp.
  10. Dry red chillies – 2 numbers, split
  11. Curry leaves – 2 sprigs
  12. Coconut oil – as needed


  1. Soak the white rice & rosematta rice together in lots of water overnight.
  2. Drain out all the water from the rice & powder the rice together with the sugar, salt & grated coconut without adding any water at all. Now add 1 cup of water little by little & grind the rice to a thick & coarse idli like batter.
  3. Transfer the batter to a big bowl. In a wok, heat 1 tbsp. of coconut oil & splutter the mustard seeds. Add the urad dal & fry till it turns golden brown in colour. Add the curry leaves & dry red chillies. Add this mixture to the batter & mix.
  4. Cover & keep aside for 1 hour.
  5. Add a little water to the batter so that it is of pouring consistency. Add more salt if needed.
  6. Heat a non-stick pan & grease it with little coconut oil. Pour a ladleful of  batter ( the appam should be a bit thick) & cover cook on low heat till golden spots appear on one side. Flip the appam & cook the other side also.
  7. Serve warm.
This entry was posted in Breakfast / Dinner, Traditional Kerala dishes, Vanitha recipes. Bookmark the permalink.

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