Ingredients:
- 1 cup raw rice
- 1/2 cup grated coconut
- 1/2 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup cooked rice
- Water as required
Instructions:
Wash the rice and soak it in water for about 3-4 hours.
In a blender, add soaked rice, grated coconut, cooked rice, sugar, and salt. Blend until smooth.
In a separate bowl, mix active dry yeast with a tablespoon of warm water and let it sit for 5 minutes until it becomes frothy.
Add the yeast mixture to the blended rice and coconut mixture. Mix well.
Cover the bowl with a lid or plastic wrap and let it ferment for 6-8 hours or overnight in a warm place.
After fermentation, the batter would have risen and become frothy.
Stir the batter well and add water to adjust the consistency. The batter should be of pouring consistency.
Heat a non-stick appam pan or a kadai on medium heat.
Pour a ladle full of batter in the center of the pan and tilt the pan in a circular motion so that the batter spreads evenly and forms a thin layer at the edges and thick in the center.
Cover the pan with a lid and let it cook for about 2-3 minutes until the edges turn golden brown and the center is cooked.
Remove the appam from the pan with a spatula and serve hot with coconut milk or any curry of your choice.
Enjoy your delicious appam!
Pro Tips:
Rice Selection:
Use good quality raw rice, preferably a short-grain variety, for making appam.
Soaking and Grinding:
Soak the rice for at least 3-4 hours to get a smooth batter.
Use cooked rice to get soft and spongy appams.
Grind the rice and coconut mixture to a smooth and flowing consistency.
Fermenting the Batter:
Ferment the batter for a minimum of 6-8 hours or overnight to get a fluffy and light texture.
Place the batter in a warm place to ferment faster.
Consistency of Batter:
The consistency of the batter should be such that it should be of pouring consistency, neither too thick nor too thin.
Cooking the Appam:
Heat the non-stick appam pan or kadai on medium heat.
Pour the batter in the center of the pan and tilt the pan in a circular motion to get thin edges and thick centers.
Cover the pan with a lid and let the appam cook for about 2-3 minutes until the edges turn golden brown and the center is cooked.