Appam

·                       Appam

·                       3 cups raw Basmati rice

·                       1 cup cooked Basmati rice

·                       1 cup coconut milk

·                       1 tsp salt

·                       1 tsp sugar

·                       1 tsp dried yeast

·                       100 ml milk

Directions

·         Wash and then soak the raw Basmati rice in a large bowl for 4-5 hours or over night.

·         Once soaked, mix the raw and cooked rice together in a food processor.

·         Add the coconut milk to the mix and blend till a smooth paste is formed.

·         Pour the batter into a bowl.

·         Add a little water at a time if needed to get a batter with pouring consistency - like thin pancake batter.

·         Warm a cup of water till tepid. Add the sugar, salt and yeast to this water and stir.

·         Add this to the above batter and mix well.

·         Leave the batter overnight at room temperature to ferment.

·         When you are ready to make the Appams, heat a small non-stick kadhai (wok) on medium flame and pour a ladle of batter into the center.

·         Quickly swirl the kadhai to spread the batter thinly on the walls.

·         What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).

·         Cover the kadhai and cook for 3-4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.

·         Gently run a spatula under the Appam to release it from the kadhai and serve hot in a small basket.