Ingredients:
1 cup little millet
1/2 cup grated coconut
1 tbsp sugar
1/2 tsp salt
1/4 tsp yeast
1 cup + 1/4 cup water
Preparation:
- Wash and rinse the little millet till the water is clear. Then soak for 15 minutes and drain the water.
- Then again soak in 1 cup of water for 8 hours or overnight.
- In a blender, add the drained little millet ( keep the soaked water aside) and 1/4 cup of soaked water and grind for about 30 seconds.
- In a small pan, add 2 tbsp semi ground millet mixture and 1/2 cup water ( water used for soaking ) and cook on low flame stirring continuously till you get a porridge consistency ( kappi kachuka ). This process helps in making soft appams.
- When it is thick, switch off the flame and keep it aside to cool down completely.
- Now to the remaining semi ground batter in blender, add grated coconut, sugar, yeast and salt and grind again adding remaining 1/4 cup water to a smooth paste.
- Then add the cooked batter ( kappi ) and 1/4 cup of water to the blender and grind again for 30 seconds.
- Transfer to a bowl and keep it covered for fermentation for 1-2 hours till it doubles.
- Heat an appachati on medium flame and grease it with little oil.
- Then mix the fermented batter lightly, do not mix vigorously.
- Pour a ladleful froth from the top of the batter to the pan and rotate the pan in a circular manner.
- Cook covered over low flame till it is cooked well and the edges start turning brown.
- 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…
- When making appam, don’t put the ladle in the batter, but keep it aside on a plate. This is to avoid deflating the air in the batter.
Recipe Source: Mahima’s Cookery Class (YouTube)
