Appam, famous dish from the alliterate repertoire of south Indian cooking
Recipe link : http://www.tarladalal.com/Appam-193r

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Appam

Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut milk and coconut stew for a perfect meal!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes 15 appams

Ingredients

For The Batter
2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp dry yeast
2 pinches of sugar
a pinch of plain flour (maida)
1 cup coconut milk
salt to taste
2 tsp sugar

Other Ingredients
oil for greasing and cooking

For Serving
coconut stew

Method

For the batter
1. Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
2. Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
3. Put a pinch of plain flour, cover and keep aside for 10 minutes.
4. Combine the ground paste, coconut milk, salt and sugar and mix well.
5. Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
6. Heat an appachatti (appam kadhai) and grease it lightly with oil.
7. Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
8. Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
9. Repeat with the remaining batter to make 14 more appams.
10. Serve immediately with coconut stew.