Ingredients:
Raw rice- 2 Glass
White Aval (Beatened rice) - 1 glass
Yeast-1/4 tsp
Sugar- 3 tsp
Gingellyoil - for greasing the pan
Salt- to taste
Salt- to taste
Method:
Clean and Soak raw rice in water for 5-6 hrs. Soak white Aval ( beaten rice) 5 minutes before you are going to grind the batter.
In a mixie add strained aval, Sugar, and yeast. Grind all ingredients to a smooth batter. Add Raw rice and grind well. Add water and grind to make the batter watery.
Transfer the batter to vessal and keep the batter overnight. Remember to keep the batter in a large enough container to rise. Morning you can see that the batter will be raised.
Add salt and stir well. Keep appamchatti 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 a laddle of batter and Swirl the appam chatti anti clockwise by holding the ears of the appam chatti. While pouring batter keep flame high and then keep flame in medium.
Cover 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 center should be a little ‘puffed’ up.
Recipe Courtesy: Rani aunty
