Coconut-less Appams

Total Time: 48 hrs 35 mins Preparation Time: 48 hrs Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 cup raw rice
• 1/4 cup semolina
• 1/2 teaspoon dry yeast
• 1 teaspoon sugar
• salt

Recipe

• 1 clean the rice and wash it well.
• 2 soak it for 4 hours in water.
• 3 then put 1 1/2 cups of water in a thick-bottomed pan.
• 4 add semolina to it and stir well to ensure that no lumps are formed.
• 5 an easy way to do this is to use your electric blender and blend the water-semolina mixture well before you proceed any further with the recipe.
• 6 cook the semolina-water mixture for 5 minutes or until the semolina is soft and cooked.
• 7 allow to cool.
• 8 grind the soaked rice alongwith the cooked semolina mixture in a mixer.
• 9 if need be, you may add a little water.
• 10 grind this mixture until it resembles the consistency of dosa batter.
• 11 add the dry yeast and grind again.
• 12 allow the batter to ferment overnight.
• 13 add salt and sugar the following morning and mix well.
• 14 now, put on your favourite chef apron start making the appams.
• 15 heat a non-stick griddle{tava} on medium-high flame.
• 16 pour in a large spoonful of the prepared batter and rotate the tava so that you have a thin layer of batter spread out all around and just a little more in the center{more in the center and less on the sides, but spread out all throughout}.
• 17 cover with a tight-fitting lid.
• 18 allow the appam to cook for a few minutes on low flame.
• 19 when done, the appam will have a soft raised area in the middle with a lacy area all around.
• 20 likewise, repeat with the remaining batter.
• 21 serve hot with vegetable stew or chicken stew or with sambar and chutney{my way!
• 22 }.
• 23 enjoy!