Appam

(Hoppers)

                                                                                                        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.

Note:

1.  These appam (hoppers)  can be be made without yeast by adding soda bicarbonate and sugar the previous night.
2. Instead of cooked boiled rice, you can add 1 tbsp of boiled rice with the basamthi rice and grind to a smooth paste.