A tasty appam goes well with any veg or non veg gravy dishes of your choice !!!
You will need
1 cup (200 g) raw rice (pachari)
½ cup cooked and cooled rice
½ cup grated coconut
1 teaspoon jeera (cumin seeds)
5 shallots / small onion, chopped
½ teaspoon salt
To prepare yeast solution:
1 teaspoon dry yeast
Warm water -1/4 cup (45 ml)
Sugar – 1 teaspoon
Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface. Mix well until sugar and yeast granules are dissolved and well risen. Always use fresh yeast.
Wash and soak raw rice in 2 cups water for 5 hour. Drain out water. Then make a paste in a mixer with grated coconut, cooked and cooled rice, jeera and shallots. Sprinkle little water during grinding.
Transfer the batter into another big bowl / container. Add yeast solution and mix well. Cover with a lid and keep aside for 6 - 8 hours or overnight. Quantity of the batter will be double after fermentation. Finally add salt and mix the batter thoroughly.
Heat a non - stick dosa pan. Reduce heat to medium. Grease dosa pan with little oil (optional). Pour ladleful of batter and make 2 – 3 circles. It should be thicker than normal dosa. Cover with a lid and cook for 45 seconds to 1 minute. Turn the other side cook till light golden color. Remove carefully with a flat spatula. Serve hot with any veg or non veg gravy dishes of your choice / coconut chutney ..