Appam Without Yeast

Name: Appam Without Yeast
Yield: 12 servings
Cuisine: Indian
Ingredients: 1 cup raw idli rice; 1/2 cup pre boiled rice (any); 2 tsp methi daana (fenugreek)seeds; 1/2 cup poha; 1 cup grated coconut; 1 tsp sugar; To taste Salt; as needed water

Shrutika Kolsekar Ashtikar @Shrutika_ashtikar

Mulund East

Appam Without Yeast

Shrutika Kolsekar Ashtikar @Shrutika_ashtikar

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Ingredients

12 servings

1 cupraw idli rice
1/2 cuppre boiled rice (any)
2 tspmethi daana (fenugreek)seeds
1/2 cuppoha
1 cupgrated coconut
1 tspsugar
To tasteSalt
as neededwater

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Steps

1

Soak raw idli rice and meethi in enough water for 8 hours. Just before grinding. Soak poha an hour before again in enough water. And boil the other remaining 1 cup rice. Let it cool.
2

After 8 hours. Grind the raw rice and meethi in little water. Grind the poha and grated coconut and mix together everything and make a thick batter. (If it's wattery then after fermentation it will again be more watery consistency. Hence make the batter thick)
3

Heat the pan take 2 spoon of batter and mix water and sugar.. make a paste an let it simmer till all the water evaporated.. the paste will get thicker in 2 min. Add this paste in the batter (make sure there is no lumps). Add rock salt and mix again.
4

Keep the batter for fermentation over night or more than 8 hours. The batter after fermenting will have bubble on it. Mix it again and leave it again for 2 hours. This will rise the batter again.
5

Check if the batter is still thick.. add water. In appam pan. Pour 1 big spoon of batter and swirl the pan to spread the batter. The edge of the pan should have thin layer wch makes the appam crispy and the centre portion has thick batter which makes the appam spongy.
6

Serve it with malabar curry or veg chettinad.