Recipe by Chrysl Castelino
Ingredients:
1 cup brown rice (parboiled rice/ matta rice)2 cups white rice / dosa rice
1 cup cooked brown rice
1 cup grated coconut
3-4 tbsp sugar
1 tsp instant yeast
1 tsp salt
water to grind
Steps:
- Wash and soak the brown and white rice in separate vessels for at least 6 hours, preferably overnight.
- Before grinding the rice, take a small bowl, add the yeast and sugar. Add 1/4 cup of warm water and set aside so the yeast activates.
- Meanwhile, add both the soaked rice with coconut, salt, cooked brown rice and a little water to a mixie jar. Grind to a smooth paste keeping in mind that the batter shouldn't be too thick or too runny - it should be dosa batter consistency.
- Pour the batter into a large vessel and combine the yeast mixture. Cover and keep in a warm place for about an hour since instant yeast makes the batter rise quickly.
- To fry the appams, heat an appam pan well.
- Add a few drops of oil and wipe it off with a kitchen towel.
- Lower the flame and pour a ladle full of batter onto the center of the pan and swirl the pan with both your hands so that the batter spreads evenly onto the sides of the pan.
- Increase the flame and brush some oil on the edges of the appam. Cook covered on low flame for about 2 minutes till the center is cooked.
- Increase the flame till the edges are golden brown and crisp.
- ENJOY!
