Sundariyappam / Sundari Appam


1 cup raw rice/ pachari
1 cup grated coconut
1/2 tbsp sugar
1/4 tsp yeast
salt to taste


  1. Soak the rice in water for 2-3 hours. Then grind together the drained rice and grated coconut adding little water to a smooth paste.
  2. Transfer this to a bowl and add sugar and yeast, mix well and make a batter of idli batter consistency. Keep this batter aside to ferment for 4-5 hours.
  3. Before making the appam, add salt and mix well.
  4. Heat a pan/ dosakallu on medium flame, apply little oil if required and pour a ladleful of batter. Don’t spread the batter.
  5. Close with a lid and cook in medium flame for a minute and then remove from the pan. No need to flip the other side..
  6. Repeat the same with the remaining batter and serve warm with any spicy curry of your choice…
Recipe Source: Super Dish Cookery Book

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