'Sup Appam!
A soft and melt in the mouth preparation to complete your meal.
Passive Time720 minutes
Ingredients
- 2cups Rice
- 1cup Boiled rice
- 100g Poha
- 1cup coconut milk
- tsp ½Dry Active Yeast
- 2tbsp sugar
- 1tsp Salt
- water as required
- Oil - as required
Instructions
- Rinse both the rice varieties together for a couple of times and soak them for 1-2 hours.
- Drain the rice and mix it with the grated coconut, poha, yeast, salt and sugar in a blender.
- Add water and grind all the ingredients to a smooth flowing batter.
- Transfer the batter in a large bowl or pan. Cover and keep aside for fermenting for 8-9 hours. The batter will rise and increase in volume.
- Heat a pan (preferably with handles) and smear some oil on it. If using non stick pan, then skip smearing the oil.
- Spread a ladle full of the batter. Turn and tilt the pan so as to spread the batter.
- Cover the pan and let the appam cook. The base will become light golden when cooked.
- Serve the appams hot with stew.
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