INGREDIENTS:
- Raw rice soaked in water for 6 hrs – 2 cups
- Cooked rice – 1 cup
- Grated Coconut – 3/4 cup
- Cumin seeds – 1/2 tsp
- Shallots – 5 (Optional)
- Yeast – 1/2 tsp or Toddy – 1/2 glass
- Sugar – 2 tsp (You can add more if you like it to be more sweet,But adding too much of sugar can cause the appams to stick to the pan)
- Salt – a pinch(just to adjust the sweetness of the batter).
METHOD:
- Combine sugar and yeast in 1/4 cup of luke warm water and keep it aside for 5-10 mts.It’ll rise to almost double in size.
- Now grind together all the above ingredients except salt and yeast by adding very little water to a smooth paste.
- Now mix in yeast mixture,stir well and allow it to ferment for 8-10 hrs. The batter would have fermented to almost double size after 6 - 8 hrs. Take it out.
- Just before preparing add a pinch of salt and stir well.The batter should be similar to the consistency of iddli batter.
- Heat a non-stick pan or tawa. Apply a little oil on the tawa (you do not need to apply oil if you are using a non-stick pan).
- Pour a small ladle full of batter into the tawa. The batter will spread by itself.
- Flip over to the other side after a minute or two.
- Cook until it turns light brown. Serve hot with veg kurma/ chicken/meat stew, green peas curry etc.
