Appam

Ingredients

• Raw Rice - 1 cup
• Urad dal- 1 tblspn
• Fenugreek seeds - 1/2 tblspn
• Boiled rice- 2 tblspn
• yeast- 1 tsp
• Grated Coconut - 1/2 cup
• Salt to taste
• Sugar - 1 tblspn

Method

• Wash raw rice, urad dal and fenugreek seeds and soak them in water for 4 hours.
• In a bowl, combine sugar and grated coconut. Mix them well and add it in to the blender along with soaked rice, urad dal and fenugreek seeds. Make it into a fine batter. The batter should not be too thick/thin. It should be like dosa batter.
• In a small bowl, take some luke warm water. Add yeast and mix well. Let it rest for 2 minutes.
• Pour the yeast mixture into the batter and mix really well.
• Keep the batter in a warm place, allowing it to ferment for 6 hours. Make sure that the batter is half filled, because, yeast makes the batter to increase in volume.
• Now your batter might have fermented. Add salt. Mix it well.
• Your appam batter is ready now.
• Use your appam pan to make lovely appams.

Notes

• Yeast helps your batter to multiply in volume. If you don't desire to use yeast, u can use some coconut water instead. Coconut water will act as raising agent to some extent. But you cannot expect your appam to be as soft as when you use yeast.
• Make sure to keep your batter in a warm place for it to ferment. Your batter might not have doubled in size, even after 8 hours if the temperature is cold.

Enjoy your appam with any coconut based curry