Raw Rice – 2 cups (Use any short or long grain rice)
Cooked Rice – 3/4 cup approx
Yeast – 1.5 to 2 tsp
Sugar – 1 tbsp
Salt – to taste
Thick Coconut Milk – 1/2 cup
Water – as needed
1) Soak the rice for atleast 6 hours or leave it overnight.
Wash and drain the rice and keep aside.
2) Dissolve the yeast and 1 tbsp sugar in 1/2 cup of lightly warm water. Keep it aside for ten minutes until it foams.
3) Next,Grind the rice until you get a smooth batter.Add the yeast solution to the batter.
4) Leave the batter in a warm place for 6-8 hours. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.
5) The batter would have risen after fermentation and will look foamy. Stir the batter and check the consistency. Add 1/4 – 1/2 cup of coconut milk to make a batter of medium consistency. If the batter appears thin after fermentation, skip the coconut milk.
6) Add sugar as per desired sweetness (3-4 tbsp) and salt to taste. Mix everything together.
5) Heat a Palappam Chatti or nonstick kadai and lightly grease it with oil.
7) Once the kadai is hot, pour a ladle full of batter and swirl the pan in one direction so that the batter spreads to the edges.
8) Keep it covered and allow the Appam to cook for a few minutes.
9) Once cooked the edges of the appam will start separating
from the pan. Remove the appam carefully with a spatula.
Tasty and smooth appam is ready to serve.You can have this with coconut milk or any egg curry or your fav chutney.