Appam

Name: Appam
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 1/4 cup Raw rice; 1 cup Grated coconut; 1 cup Cooked rice; 1 tsp Yeast; 4 tsp Sugar; to taste Salt

Richa Amit Jaiswal @cook_17093121

Lucknow

#ebook #41

Richa Amit Jaiswal @cook_17093121

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Ingredients

30 minutes

2 servings

2 1/4 cupRaw rice
1 cupGrated coconut
1 cupCooked rice
1 tspYeast
4 tspSugar
to tasteSalt

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Steps

30 minutes

1

Soak the rice for about 4-5 hours or overnight. Also cook either the puzhungal arisi/boiled rice or regular rice and keep it ready.Drain the soaked rice and grind it well adding the coconut and the cooked rice along with it. Grind it to a smooth batter. The batter should neither be too thick or too thin.
2

In a bowl dissolve the yeast in about ½ cup of tepid water and 1 tsp of sugar. Let the yeast dissolve for about 10 minutes and then mix it well to avoid any lumps.Add the dissolved yeast, sugar and salt to the batter and mix it well. Keep it covered to ferment for about 3-5 hours
3

Once the batter is ready gently mix it.Heat the appam pan and if needed grease it slightly. If it is a non stick pan, you will not need to grease it.Pour a ladle full of batter in the center of the pan and then holding the handles of the pan, swirl the pan around to spread the batter.
4

Cover the lid on the pan and let the appam cook in low heat for about 2-3 minutes. Once the bottom of the appam is crispy and the top looks cooked remove it and keep it warm.
5

Repeat the same with the rest of the batter. My friend mentioned that the good appam shape will be thin on the outside with a thicker center that is well cooked and fluffy.Serve it right away with a spicy curry or stew.