Appam

Ingredients

------------------

• Raw rice (Pachari) - 21/2 cups
• Grated coconut - 1 cup
• Cooked rice - 3/4 cup
• Yeast - 3/4 tsp
• Sugar - 4 tbsp
• Salt - as required
• Water -as required (nearly 1/4 cup)

Method

----------

1. Soak rice for 5 to 6 hrs in water.Then grind half of the rice well with little water to make a smooth paste.
2. Take 2 tbsp of this paste to make kappi (Recipe below).
3. Meanwhile add the half of rice ,grated coconut, cooked rice, yeast  and 4 tbsp sugar,and grind well to make a smooth paste.You can add water little by little to make the batter.  
4. Add  kappi mix and grind well to make a smooth batter.The batter should neither be too thick or too thin .
5. Place the batter in a large airtight bowl and allow to ferment by placing it undisturbed in a warm place. After 8 hrs the batter will have risen well. 
6. Add extra sugar if needed and salt to your taste and keep the batter undisturbed for 30 minutes.
7. Heat  a flat non stick tawa.
8. Pour 1 spoon full of batter.Do not spread
9. Cover it with a lid and cook for 2 mins.
10. When the bottom turns brown and u feel that the appam is fully cooked take out
11. Serve hot with any veg or non veg curries .Tastes best with green peas curry.

For kappi

------------

1. Take 2 tbsp of the paste.
2.  Add 1/4 cup water and stir in low flame till it thickens.
3. Allow the kappi to cool well.

Notes

-------

1. The fermentation process and time depends on the outside temperature. The batter will ferment soon in warm climate compared to cold regions. In cold climate for easy fermentation you can place the batter inside an oven which is a pre heated at 200 F for 5 mins
2. The kappi should be cooled well before adding else it will hinder the process of fermentation.
3. Add 2 tbsp sugar while grinding and remaining after fermentation so that batter wont be over fermented
4. If you add too much sugar the lower part of appam  becomes dark brown and it will be difficult to remove from the pan.