Ingredient:
- Raw rice/pachaarisi – 1cup
- Par-Boiled rice/puzhugal arisi – 1cup
- Urad dhal/ulundhu – 1tblsp
- Active dry yeast – ½ tsp
- Grated coconut – 3tblsp
- Granulated sugar – 2tsp
- Coconut oil – 2tblsp(optional)
Procedure:
Step 1:
In a wide bowl soak raw rice, par-boiled rice, urad dhal atleast for 8-10 hrs
Step 2:
Since it is about 2 cups i always use my medium-high mixie jar for best result. Add the soaked ingredients into the medium-high mixie jar or in the grinder and grind it for some time until you reach the soft and smooth texture
Step 3:
While grinding the batter add the grated coconut and add active dry yeast -grind it well
Step 4:
In a large mixing bowl pour the grounded batter and add salt and sugar mix well with your hands and let it sit for fermentation through overnight or 10-12 hrs
Step 5:
The next day morning you will able to see the raised appam batter and ready for making appams
NOTE: the batter should be thinner consistency
Step 6: Making APPAM
Pre heat the appam kadai and pour a ladle full of batter and spread the batter by holding the kadai ears and take out the excess batter back to the appam batter bowl
Step 7:
For more crispy edges add a tsp of coconut oil around the edges and cover the kadai with a compact lid
Step 8:
Allow to cook for few mins, you will get a nice golden brown color APPAM with crispy edges and soft on the center. Serve hot with a simple coconut milk or with stew
