Mini appams



  1. Ponni rice – 2 cups
  2. Boiled ponni rice – 1 cup (Measured after boiling)
  3. Grated coconut – 2.75 cups
  4. Sugar – 1/2 cup
  5. Instant yeast – 1.5 tsps.
  6. Salt – 3/4-1 tsp.
  7. Water as needed


  1. Soak the ponni rice in water for 5-6 hours. Drain the water. Grind the soaked ponni rice along with the cooked ponni rice to a very smooth paste adding water as needed. The batter should be thick so add water accordingly.
  2. Add the grated coconut, sugar and now grind the batter to get a coarse mixture.
  3. Transfer the batter to a big vessel and add the yeast. Mix well and allow the batter to ferment for 3-4 hours.
  4. After fermentation, add salt and water so that the batter has the same consistency as that of idly batter. Keep aside for 30 minutes.
  5. Grease idli moulds with coconut oil and pour half a ladleful of a batter into each mould. Do not fill the moulds with batter completely as they need space to rise on cooking.
  6. Cook for 10-12 minutes on medium heat.
  7. Remove from the moulds only after 5 minutes.
  8. Serve hot with egg roast/ chicken curry/ vegetable curry/mutton curry/stew.
This entry was posted in Breakfast / Dinner, Traditional Kerala dishes, Vanitha recipes. Bookmark the permalink.

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