Rice - 100 gm
Sugar - 1 tsp
Coconut water (Fermented) - 1 cup
Coconut milk - 1 table spoon
Rice powder (Medium) - 1 table spoon
Salt - 1 pinch
Prawns - 3 nos
Onion - 1
Tomato - 1
Ginger garlic paste - 1 tsp
Curry powder - 1 tsp
Coconut oil - 1 table spoon
Curry leaf - 1 sprig
Method of preparation
For the appam batter, grind the soaked rice with very little water. Add fermented cococnut water, sugar, salt and cooked rice powder. Keep the batter at room temperature for 8 hours.
Fry chopped onion ginger garlic paste, add curry powder and tomato. Cook the prawns….add salt, curry leaf and make it dry. Finally, add coconut milk.
Heat the appam pan, put one spoon of batter and make it thin. Cover the pan for 10 seconds. Open the pan and put 3 prawns in the centre with the thick gravy. Cover it again and cook for little more time. Serve hot
Courtesy: Greenwoods, Thekkady, Idukki.