Ingredients
- Rice (Pachari / Sona masoori) - 1 cup
- Grated coconut -0.5 cup
- Cooked raw rice - 3/4 cup
- Yeast - 1 spoon
- Sugar - 2-3 spoons (I normally use 3)
- Warm water - 4 spoons
- Soda powder - 1/2 tsp
- Salt - a pinch
- Coconut water
Procedure
- Soak rice for 3 hours minimum.
- Grind rice, coconut and raw rice together with coconut water (preferred). If coconut water is not available we can use water. Do not add too much water else it will not be ground properly.
- Add sugar and yeast to warm water. In 5 minutes, yeast dissolves and gets activated.
- Add salt to the batter
- Leave it overnight for fermenting
- In the morning add soda powder to the fermented batter
- Heat up the appam chatti / non-stick appan tawa
- Brush the tawa with very little oil
- Pour one laddle of batter
- Swirl the tawa so that the batter sticks to the entire tawa. The central part will have more batter than the rest
- Cover and cook for 1 minute
- Open the cover and make sure that the appam is cooked well
- Serve the appam with vegetable stew
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