Raw rice 2 cups
Brown sugar 1 cup (Use 250 gram Jaggery if available)
Cardamom powder 1/4 teaspoon
Coconut bites 2 tablespoon
Sesame seeds (Black) 1 tablespoon
Clarified butter (ghee) 1 Tablespoon
Salt a pinch
Wash and soak the rice in water for at least 8 hours of overnight.
Melt the sugar/jaggery into a syrup adding 1 cup of water.
Wash and rinse the soaked rice and grind it into a coarse batter using a mixer grinder adding the sugar syrup.
Chop the coconut pieces into small slices.
Heat the clarified butter in a pan and fry the coconut bites till lightly brown. remove the coconut bites from the butter and allow both coconut bites and the rest butter to cool. (The coconut bites nee be only be cooked, not fully dried.)
Now mix the fried coconut bites along with the butter used, the cardamom powder and the black sesame seeds to the batter and mix well.
Allow the batter to ferment at a suitable warm place in the kitchen. (In cold weather conditions you may place the batter in an oven at 35°C – 45°C to help the fermentation process.)
Once bubbles appear on the surface of the batter you can be sure that the fermentation has starte.
When the batter is fermented heat oil in a deep appam and pour a spoonful batter to the oil and wait till the appam is released itself from the bottom of the pan and floats in the oil. Now fry the appam on both sides turning it using a fork or laddle.
Please adjust the heat so that the outside crust is not burnt before the inside is cooked.
When the outside crust reaches golden colour remove the appam from oil and allow to cool.
The inside part reaches its firmness when it is cooled.
It can be stored for 2-4 days in and air tight container.