- First rinse 1.5 cups regular white rice in water a few times. Then soak the rice with 2 cups of water in a bowl for 4 to 5 hours. While soaking cover with a lid. Drain all the water and discard it. Add the drained, soaked rice to blender or grinder jar. Also add ½ cup grated fresh coconut, ¼ cup poha (flattened rice), ½ teaspoon salt and 2 tablespoons sugar. Add ¾ cup water (or as needed) and blend or grind the ingredients to a smooth and fine flowing batter. Mix ½ teaspoon dry active yeast first in 1 to 2 tablespoons of lukewarm water. Add this yeast solution to the batter and mix well. Cover and allow to ferment for 8 to 12 hours, depending on the temperature conditions. The batter will rise and double up the next day. Heat an appam pan or a seasoned kadai/wok with handles. Sprinkle about ½ teaspoon oil on the pan and spread it all over on the pan. If using nonstick kadai, then skip smearing the oil. The appam pan best as you get soft fluffy texture in the center and crisp texture towards the circumference. Spread a ladle full of the batter (about ¼ to ⅓ cup) into the hot pan.Make a neat round circle of the batter. Keep the heat to medium-low or medium. You can also drizzle a few drops of oil Cook for 1 minute and serve hot with coconut chutney.
Appam
#myrecipe
By Chandana Guptha
Jan, 7th
609
Servings
2 persons
Cook Time
20 minutes
Ingredients
5
- 7
Ingredients
- Sugar
- Salt
- Water
- Dry Yeast
- Coconut
- Poha
- Rice
