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!
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