Home » Sweets & Desserts » Cookerappam

1. Rice ( pachari) – 3 cup
2. Cooked rice – 1 cup
3. Jaggery – 350 gram
4. Cardamom – 4 nos
5. Salt – one pinch
6. Appakaram – one pinch
7. Ghee – 2 tea spoon
8. Grated coconut – 2 tea spoon
9. Shallots – chopped – 1 tea spoon

Method of preparation

Grind the Rice and Cooked rice by adding required water to make fine batter. Add salt, appakaram, cardamom . Boil the jaggery by adding little water to make syrup. Filter this syrup and the hot syrup into the rice batter. When the jaggery gets melt , heat the cooker add ghee and fry the grated coconut. When it get fried add onion and fry again. Add the jaggery syrup into it and cook the same in low flame by closing the cooker. Don’t put the cooker weight. Assume that when the steam comes out of the hole of the cooker weight , the appam will get cooked . switch of the flame and remove it from the stove when it get cooled.

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