Raw rice- 2 Glass
Cooked boiled Rice-1/2 glass
coconut water - 1 glass
Sugar- 3 tsp
Coconut grated-1 glass
Gingelly oil - for greasing the pan
Salt- to taste
Gingelly oil - for greasing the pan
Salt- to taste
Method:
Every time you break coconut, Collect coconut water in a bottle and refrigerate. On the day of grinding the batter add sugar to the coconut water and keep the bottle outside in the morning itself to ferment. Clean and Soak raw rice for 4-5 hrs in water and strain. In a mixer, grind all ingredients except sugar and oil, until the batter is smooth.
Keep the batter overnight or around 8 hrs. (Remember to keep the batter in a large enough container to rise). while making appams if the batter is thick add coconut milk or water.Stir well from the bottom of the container. Keep appam chatti on the gas. You can use either nonstick pans or iron pans. I always prefer iron pans as the texture of the appams comes excellent in iron pans. Grease the appam chatti with gingelly oil. Pour one ladle of batter .Swirl the appam chatti anti clock wise by holding the ears of the appam chatti. Cover it with the lid. Keep the flame in medium and once cook open the lid and remove appam from chatti....Do not flip the appam over- it requires cooking only on one side.The sides should be crisped a bit and golden and the centre should be a little ‘puffed’ up.
Enjoy Yeast free appam with Egg Roast .....:)
Recipe courtesy: Mrs. Seena Manohar
