A Lacy story
Who can resist appams; paired with stew or egg curry, it's the perfect breakfast. It's after a lot of trial and error that i got it right. I feel using an iron appachatti yields better results than non-stick ones. Considering the health issues of non-stick pans, these days i stick to the iron appachatti alone.
This is the recipe i use every time to get soft and yummy appams.
1 Basmati rice - 2 cups [soak in lukewarm water for half an hour minimum]
2. Grated coconut - 1 cup [or use 4tbsp of maggi coconut milk powder]
3. Cooked rice - 1/2 cup
4. Sugar - 2 tbsp
5. Yeast - a pinch
6. Salt - as required
1. Grind the basmati rice in the mixer until it is coarsely ground.
2. In a shallow pan pour about half a cup of water, add 2 tbsp of the coarsely ground basmati rice and cook it on medium flame till it turns soft and has the consistency of baby food [ this is the kappi kachu ]. Keep aside till it is completely cold.
3. Add the sugar, coconut and cooked rice to the basmati rice in the mixer and blend everything well.
4. Add the yeast to the above mixture and blend again for like 30 secs. Add only a pinch of yeast; otherwise the appam will have that yeasty taste.
5. Transfer everything to a bowl; add in the kappi [prepared in step 2]; mix well;
6. Let the batter sit unstirred for a good 7 - 8 hours.
7. Add salt, stir well and let it sit for another 10 minutes.
8. Start making appam.
9. Ladle the batter into the appachatti from the top portion of the batter.[don’t mix; keep using the batter from the top]