Appam Batter
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 3 servings
- 11/2 glass White rice (Pachari)
- 11/2 glass Rice flakes aval/poha
- Water — for grinding
- Yeast A pinch
- Salt, to taste
- Sugar, to taste
Preparation
Step 1
Soak rice for 5 hours before grinding.
Step 2
Soak aval for 15 minutes before grinding.
Step 3
Grind separately with required water.
Step 4
Add salt and yeast(dissolved in luke warm water).
Step 5
Mix the batter very well and keep for 6 hours over night.
Step 6
Morning we can add sugar for taste. Stir everything together thoroughly.
Step 7
Make very soft and Appam using appam chatti.
Tip
A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.
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