- 1. Raw Rice – 3 cups
- 2. Coconut grated – 1 ½ cup
- 3. Coconut Powder (optional) – ½ cup
- 4. Semolina (Rava) – 3 table spoon
- 5. Yeast -1/2 tsp
- 6. Sugar – 1 -2 table spoon
- 7. Salt – To taste.
- 1. Wash and soak the raw rice for4-5 hrs.
- 2. Grind it along with rice and coconut.
- 3. Take a pan and 1 cup of water and add semolina and cook it. Stir well so that no lumps are formed. It should be a batter consistency and do not thicken it. Once cooked remove from stove and let it cool. Add it to the Rice and coconut batter.
- 4. In a small bowl add 3-4 table spoon of warm water and sugar. Mix yeast to it and let it rise. Once it rise add it to the batter and mix salt as per taste and let it ferment for 6-8 hours in a warm place.
- 5. While preparing, add salt and mix well.
- 6. Heat the non-stick appam pan on medium flame for 2 minutes. Grease the pan over with oil in a tissue paper. Check the temperature of the pan, sprinkling few drops of water. Lower flame, pour a ladle full of batter or a little more in the center of the pan and lift the pan and twirl in a clock wise direction so that the batter spreads out in a circle shape. Add few drops of oil on edge for better taste (you can skip this step as there is no need to add oil for preparing appams in a non stick pan). Cover it and let it to cook.
- 7. The center of the appam will be thicker , spongy and edges like a thin lace. By 2-2 ½ minutes the appam will be ready. For white soft one you can remove the appam as soon as it is cooked, but if you need more crispy keep till it become golden colour on edges. We need not flip the appam.
1. You can use fermented Coconut water ( Add 1 tsp of sugar to coconut water and leave it to ferment overnight) add this juice to the appam batter.
2. Instead of Semolina paste you can take few table spoon of the rise pasted from grinded rice and cook it with water and add to the batter.
Serve with Kadalacurry