Appam

I was introduced to these soft and lacy appams by one of my close Keralite friend Shiny she makes amazing appams and whenever she calls us for dinner we just hog on them specially my hubby. I desparetly wanted to try them but din't have the Appam chatty (this is what Keralites call the skillet). Shiny bought me one specially from Kerala and I immediately tried my hands on it and it was a super hit So so easy and quick. We enjoyed it with Maharashtrians style chicken curry.

Ingredients:
Raw white rice - 2 cups (I used basmati rice)
cooked rice - 1cup
grated coconut - 1 cup
yeast - 1/2tsp
soda bicarbonate  - pinch
sugar - 1 tbs
salt - to taste

Method:

• Wash and soak the rice in water for 4 to 5 hrs
• Divide the rice in 2 to 3 batches for grinding 
• Grind the first batch of rice to a fine paste. While grinding the second and third batch add the cooked rice and grated coconut and grind to a fine paste add a little water if needed. 
• The batter should be of pouring consistency but a little thinner then Dosa batter.
• In a bowl take approximately 1/4 cup of warm water add the yeast and sugar cover and keep aside for 15 min or until a froth appears on the surface mix well and add to the rice batter cover and keep overnight in a warm place.
• Morning you will find a nicely risen fluffy batter
• Add salt mix well and keep aside
• Add soda just 30 min prior to usage as it helps to reduce the smell of yeast.
• Heat oil in appam chatty sprinkle little oil pour some batter and swirl it immediately cover and cook until the center is well cooked ( It takes a minute ). Uncover and immediately remove the appam off the flame.
• Serve hot with chutney or chicken curry.

We enjoyed with hot hot chicken curry.

sending it to http://spiceandcurry.blogspot.com/2012/07/healthy-diet-food-event-cooking-with.html#comment-form & http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html