Ingredients:
- Raw rice 2 cups (460g)
- Coconut milk (medium thickness) 1.5 cups (370ml)
- Sugar 3 tbs (45g)
- Salt 1 tsp (6g)
- Instant yeast 1/2 tsp (2g)
- Wash and soak the rice for minimum 2 hours
- Then drain the rice
- Grind it along with coconut milk to a very smooth paste
- Pour this into a large vessel
- Now take 4 tbs (86g) of rice paste to a saucepan
- Add 1.5 cups (370ml) water and mix well
- Cook this on med-high heat, stirring continuously till it become thick
- Allow this roux to cool down to room temperature
- When it is cool transfer to a grinder jar
- Grind this to a smooth paste along with sugar, yeast and salt
- Add this to the previously ground rice paste
- Mix everything very well
- You may need to add 1 tbs of extra water or coconut milk to adjust the consistency
- Cover the vessel and leave it in a warm place for fermentation
- For me it took 3.5 hours to get the batter ready
- Stir gently
- Pour a ladleful of batter to a hot appachatti
- Swirl the pan
- Cover the pan when holes appear on top
- Cook on medium heat for 1 minute
- Then remove the appam to a plate and then to a casserole
- Repeat this process till the bater is finished
- Serve the delicious soft appam with your favorite curry.
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