Honeycomb Appam / Aappam (without coconut)

Honeycomb Appam / Aappam (without coconut)

Makes: 10 - 12 Appams

You will need

300 g raw rice (pachari)
2 tablespoon (30 g) urad dal
2 tablespoon cooked and cooled rice
1/4 teaspoon salt

For rice paste:

1 tablespoon rice flour (aripodi)
3 tablespoon (1/4 cup / 50 ml) water

In a bowl, mix rice flour and water together and boil on a low heat till it becomes thick and like a porridge (stir continuously for 10 - 12 minutes on a low heat). Keep aside to cool.

For yeast:

1 teaspoon dry yeast
1 teaspoon sugar
2 tablespoons water

In a bowl, mix warm water and sugar. Add yeast and keep aside for 20 minutes (Quantity will be double after 15 minutes / If foam and bubbles form within 10 minutes, then the yeast is still active). Keep aside.

Method

Wash and soak raw rice and urad dal for 6 hours. Drain out water and reserve 1/4 cup water and grind to a smooth paste in a mixer in batches. Add reserved 1/4 cup water while grinding.

Transfer the rice - urad dal batter to another big container / bowl and mix well with cooled rice paste, salt and yeast solution. Stir all the ingredients well. Adjust the consistency with 1/4 cup (50 ml) water if required.

Batter should be of pouring consistency and just like normal dosa batter. Cover with a lid and keep aside to ferment for 6 - 8 hours. Quantity will be double after fermentation.

You can also use an omelette (6 - inch in diameter) pan to make aappam. It will be very helpful to get perfect shape and honeycomb designs (see the above photo).

Heat a non stick pan or dosa tawa. Grease with little oil and pour a ladleful of aappam batter. Do not make more circles. Cover with a lid and cook for 5 - 6 minutes on a medium heat until done. Underside should be golden in color. You can see several honeycomb designs on top the appam. Remove carefully with a flat spatula. Serve hot with any gravy dishes of your choice.