Rice – 4 cups
Cooked rice – 1/2 cup
Fresh Coconut Grated – 1/2 cup
Yeast – 1/4 tsp (I used Dried Instant Yeast)
Sugar – 1 tsp
Warm Water – 2 tsps
Salt – as per taste.( DO NOT ADD WHILE GRINDING OR FERMENTING)
Method To prepare Batter
1.Wash Rice well in two to three changes of water and soak for atleast 5 hours.
2.Now drain rice and transfer into a jar along with the cooked rice and fresh coconut,add water and grind to a smooth paste like dosa batter.
3.Transfer into a large container or deep plastic kitchen container.Take Warm water in a small bowl and add sugar and yeast to it and mix well.Pour this into the prepared appam batter and mix well.DO NOT ADD SALT.This will prevent yeast from raising.
4.Instant yeast can be mixed directly also cause it says on the PACK sometimes.
5.Cover the lid tightly and place in a shelf or cabinet to ferment for 5-6 hours.Then you can keep in the refrigerator and use whenever desired with in two days.
6.When you want to prepare Appams Take some of the batter into a bowl and NOW ADD Salt and little water may be 1 or 2 tbsps and mix well .
To Prepare Appams
Heat a Appam Chatti ,This is a small wok kind of thing and pour batter in the middle and roll it all over to spread till the edges and cover to let cook in steam,it takes only 1 or 2 mins.
Then open lid and slowly turn the appam if still raw in the middle or can be removed just like that….this will be Lacy on the Edges and Thick in the middle and Melts in the mouth.
They take very less time than dosas.I like to prepare thick appams Like shown in the other picture…
Serve Hot with chicken gravy curry.