Appam , each one of us has a different way or different measurement. One can serve with thick coconut milk and sugar or with mutton or chicken stew.
- 1 glass of basmathi rice
- 2 tbsp of cooked boiled rice
- 4 tbsp grated coconut or 2 tbsp of coconut powder
- 1 tsp of instant dry yeast
- salt to taste.
Soak basmathi rice in water for 4-5 hours.
Wash and add coconut ( I prefer to use coconut powder since it blends easily with the rice) and cooked rice.
Grind it with yeast, salt and enough water to a very smooth paste.
Cover and keep aside till it rises (6-12hours).
Once the batter is fermented one can see that the batter is double the quantity and has a smell.
Stir the batter well.
Place the appachatti if you don't have place a non-stick small pan on a high flame.
Pour about 1/4 cup of batter, tilt the pan around to coat the side the appachatti with a thin layer of the batter.
Cover the lid , when cooked romove to a plate.
Serve with coconut milk or curry.
- These appam (hoppers) can be be made without yeast by adding soda bicarbonate and sugar the previous night.
- Instead of cooked boiled rice, you can add 1 tbsp of boiled rice with the basamthi rice and grind to a smooth paste.