Ingredients:
1 1/2 cup raw rice / pachari
1 cup grated coconut
1/2 cup ( 8 tbsp ) cooked rice
3/4 tsp instant yeast
1 tbsp sugar
1 1/2 tbsp coconut oil
salt to taste
water, as required
Preparation:
- Wash and soak the rice in water for 4 hours.
- In a blender, add the drained rice, grated coconut, cooked rice and instant yeast and grind well to a smooth batter adding about 1 1/4 cup water.
- Transfer the batter to a large bowl and mix well.
- In a small bowl, add sugar and coconut oil and mix well.
- Then add this to the batter and mix well. Then keep it covered for fermentation for 8-10 hours.
- Add required salt to the batter and mix well.
- Heat a pan/ tawa on medium flame and pour a ladleful of batter into the hot tawa.
- When bubbles/ holes start appearing at the surface, cook it covered at low – medium flame.
- Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter.. Serve with any curry of your choice… Â
