* Soak the rice in water for 20 minutes.Drain and pound to
a fine powder.
* Sieve the refined flour.
* Melt the jaggery on a low fire and cool.
* Add the rice,refined flour,soda bicarb,butter and coconut
scrapings.Make a batter of droppings consistency with water.
* Heat a little ghee in the traditional three-mould appam
griddle.pout a spoonful of the batter in each hollow.When browned at the
bottom,turn with a long fork to cook the top side.Drain and remove.
* Add fresh ghee each time to fry a fresh batch.
* Serve the appams hot or cold.
