Long grain Rice - 3 cups
Cooked long grain rice - 1 cup
Coconut milk - 1 cup
Water - As reqd
Salt -1 tsp
Sugar - 2 tsp
Yeast - 1/2 tsp
Luke warm water - As reqd to dissolve yeast
Milk - 1/4 cup
METHOD:
- Wash and soak the rice for 4 to 5 hours. Drain it.
- Grind together long grain rice and cooked rice very well with coconut milk and enough water, to make a batter of dripping consistency.Make sure not to make the batter too watery.
- Pour this in a vessel.
- Dissolve yeast in a little lukewarm water and add sugar. Mix well.
- Add this to the batter and stir it well.
- Place this in a warm place overnight for fermentation to make nice appam.
- Add salt and milk and mix well.
- Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.
- Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.
- Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.
- Repeat for the remaining batter to make to make more appams.
- Serve hot with vegetable kurma, chicken stew, or egg curry.
Appam and egg curry
Appam and chicken curry
Appam and vegetable kuruma
