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Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut milk and coconut stew for a perfect meal!
- For the batter
- Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
- Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
- Put a pinch of plain flour, cover and keep aside for 10 minutes.
- Combine the ground paste, coconut milk, salt and sugar and mix well.
- Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
- Heat an appachatti (appam kadhai) and grease it lightly with oil.
- Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
- Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
- Repeat with the remaining batter to make 14 more appams.
- Serve immediately with coconut stew.
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