Ingredients
- Rice (Pachari / Sona masoori) - 1 cup
- Grated coconut -0.5 cup
- Yeast - 0.5 tsp
- Sugar - 2-3 tbsp (I normally use 3)
- Soda powder - 0.5 tsp
- Salt - a pinch
- Coconut water - 1 cup
- Water - 1 cup
Procedure
- Soak rice for 3 hours minimum.
- Grind rice with coconut water in a mixie. Add very less water and grind the rice well into a smooth paste.
- Make Kappi using the ground rice
- Heat a pan and add 2 tbsp from this ground rice.
- Add one cup water to this.
- Keep mixing this continuously.
- When bubbles start coming in the mix switch off the flame
- Allow this mix to cool
- Add coconut, yeast, sugar and salt to the ground rice in the mixie.
- Add the kappi from step 3 to the mixie
- Ground well into a smooth paste.
- Add the remaining coconut water and mix well.
- Leave this batter overnight for fermenting
- In the morning add soda powder to the fermented batter
- Make Appam
- Heat up the appam chatti / non-stick appam 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 especially in the center
- Serve the appam with vegetable stew or egg curry
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