Sunday, August 18, 2013

Cheenachatti Appam

               For the second day of BM, i thought of a breakfast dish, which is very easy to make. This is also a dish contributed by the vellyamma.. The appams are soft inside and a little crispy around the edges.

BM#31 Week 3 Day 2

  1. Ponni Rice/ par boiled rice - 1 cup (Soaked for at least 8 hours or overnight)
  2. Grated coconut - 1/2 cup
  3. Fennel seeds crushed - 1/4 Tsp
  4. Green chilli chopped - 2
  5. Cheriyaulli chopped (Shallots) - 4-5
  6. Salt - as needed

  • Grind soaked rice in a mixer to a batter similar to dosa batter, by adding water little by little.
  • Transfer it to a bowl and add all the remaining items.Mix well. Check salt.
  • Heat a deep kadai, smear little oil, pour a ladle of the batter, sprinkle little oil on the sides of the appam. Close the lid and cook on both the sides.
  • Serve with any curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

Also Linking this to Healthy Breakfast of Nandoo's kitchen


  1. You are making me hungry,your platter is just inviting me Preetha.

  2. i love appams and so does family, this is very easy recipe, i hope i can make them like yours

  3. Never tried appams..but surely this one is tempting me to make some.good one.

  4. I have never heard this name. It looks so delicious...

  5. Wow.. Those appams look great..

  6. Looks so yummy.. My regular sunday breakfast is aapam and stew

  7. I tried these.... But to my dismay...they turned out hard n quite thick at centre. I dint let the batter ferment overnight... Shud I do dat? N I made it in an appam chatti .wat shud I have done?

    1. Hi Anup, thanks for trying out this appam. you do not need to ferment it.did you use ponni rice?.. it cooks better and soft with ponni rice. with other rice you will get a thick center. appam chatti is good. i have made the corrections in the recipe. do let me know how it came out the next time you make it.


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