Appam

This recipe serves three.

Ingredients:

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• Rice (Raw rice/pacha arisi) - 200 grams
• urad dal - 1 tablespoon
• vendhayam/fenugreek seeds - 5 -6(exactly 1/4 of a teaspoon)
• cooked rice, at room temperature - 30 grams
• Salt to taste
• sugar - 1 tablespoon
• Coconut,shredded - 1/2 of a medium sized coconut
• Dried yeast(optional) - just 4 in number (touch in fingertip an dissolve in little hot water)
• Coconut water - taken from three coconuts

Method:

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• Soak rice,urad dal,fenugreek in water for 4 to 5 hours.
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• Grind the soaked ingredients with half of coconut water.
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• When its half ground,add coconut and cooked rice and remaining coconut water and grind finely.
• The consistency of the batter should be lighter than dosa.(pouring consistency).When you pour the batter in the kadai,it should easily spread as you swirl the kadai.
• Add salt,sugar and yeast(optional..) to the batter and stir well.
• Leave the batter overnight at room temperature to ferment.
• When the batter is fermented,its ready for making the appam.
• When you are ready to make the Appams, heat a small non-stick kadhai on medium flame and pour a ladle of batter into the center.
  
  
• Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).
• Cover the kadhai and cook for 3-4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.
• Gently run a spatula under the Appam to release it from the kadhai and serve hot.
• Appam goes well with korma/coconut milk/stew.