Recipe Source: My Favorite Foods
Raw Rice/Basmathi Rice: 2 cups
Cooked Rice: ¾ cups
Yeast: ½ tsp
Coconut Milk Powder: 4tbsp
Luke warm water: ¼ cup
Water: to grind the rice
Baking Powder: ½ tsp
Method Of Preparation
Soak rice in water for 2-3 hours.
Soak yeast in luke warm water for 10-15 minutes.
In a blender add soaked rice, cooked rice, coconut milk powder, sugar, salt and fermented yeast mix. Add water if needed.
Grind all the ingredients together to a fine paste.
Allow the batter to ferment for 8-10 hours.
Add baking powder 30 minutes before you are going to make the appam.
Heat a non sick appachatti in medium flame. Pour a laddleful of batter and swirl the pan around, spreading the batter to the sides of the pan.
Cover with the lid and cook on low flame for 2-3 minutes. Slowly remove the appam from the pan.
Serve with your desired curry.
Note: Basmathi rice makes the appam softer n tastier than the normal raw rice.