Farali Appam

Please your palate on a fasting day with my yummy Kerala Appams: a faraali variation to the famous South Indian staple.

Accompanied by cooling curds and peanut chutney, the appam’s “sama”, sabudana and rajgira flour batter helps make fasting easier and tastier


Prep Time: 2hrs + 10 min       Cooking Time: 15 min         Serves: 14 pcs 

1/2 tea cup sama (sanwa millet)
1/4 tea cup soaked sabudana
1/4 tea cup rajgira flour
1 tsp chilli ginger paste
1tbsp coriander leaves
1/2 tsp fruit salt
1/2 tea cup curd
Salt to taste

For the Tempering
1/2 tsp of ghee
1/2 tsp cumin seed

Ghee for making appam


  1. Soak the sanwa millet in water for two hours
  2. After two hours remove the water from sanwa and add all other ingredients except fruit salt
  3. If you want you can grind the mixture (optional)
  4. Heat the ghee, add cumin seeds, when it starts crackling add it to the mixture
  5. Add fruit salt 5 minute before making appam
  6. Make golden brown appam in appam vessel with help of ghee

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