Appam

INGREDIENTS : Rice 2 cups Urad dal 2 tbsp Methi seeds 1 tsp Coconut 1 cup Instant Yeast 3-4 gms Sugar 2 tsp Lukewarm water 2 tsp Salt to taste  Oil  PREPARATION : Soak rice, urad dal and methi together for atleast 5 hours. Then grind it with very little water to a smooth paste. Grind separately the coconut and sugar to a smooth paste. In a separate bowl take the yeast and mix it with a 2 tsp of lukewarm water. Now mix the rice batter, coconut paste and the yeast mix together and keep in a warm place for atleast 8-10 hours (overnight)to ferment.  Heat a kadai with handles or an appam pan. Smear some oil on the kadai. If using non stick kadai, then skip smearing the oil.  But the appam pan or appachatti works best as you get soft fluffy texture in the center and crisp texture towards the circumference. spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter. You can also drizzle a few drops of oil if you prefer. Cover the pan and let the appam cook till the base becomes nicely light golden.

Serve appam with vegetable stew or any other stew of choice.

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𝒯𝓎𝓅𝒾𝒸𝒶𝓁𝓁𝓎 𝒸𝑜𝓃𝓈𝓊𝓂𝑒𝒹 𝒻𝑜𝓇 𝒷𝓇𝑒𝒶𝓀𝒻𝒶𝓈𝓉 𝑜𝓇 𝒹𝒾𝓃𝓃𝑒𝓇, 𝒶𝓅𝓅𝒶𝓂 𝒾𝓈 𝓂𝑜𝓈𝓉 𝓅𝑜𝓅𝓊𝓁𝒶𝓇 𝒾𝓃 𝒯𝒶𝓂𝒾𝓁 𝒩𝒶𝒹𝓊, 𝒮𝓇𝒾 𝐿𝒶𝓃𝓀𝒶, 𝒶𝓃𝒹 𝒦𝑒𝓇𝒶𝓁𝒶, 𝓌𝒽𝑒𝓇𝑒 𝒾𝓉 𝒾𝓈 𝒸𝓊𝓁𝓉𝓊𝓇𝒶𝓁𝓁𝓎 𝓁𝒾𝓃𝓀𝑒𝒹 𝓉𝑜 𝓉𝒽𝑒 𝒮𝓎𝓇𝒾𝒶𝓃 𝒞𝒽𝓇𝒾𝓈𝓉𝒾𝒶𝓃𝓈 𝒸𝒶𝓁𝓁𝑒𝒹 𝓉𝒽𝑒 𝒩𝒶𝓈𝓇𝒶𝓃𝒾𝓈, 𝓌𝒽𝑜 𝒷𝒶𝓀𝑒 𝒶𝓅𝓅𝒶𝓂 𝑜𝓃 𝒶 𝓈𝓉𝑜𝓃𝑒. 𝒜𝓁𝓉𝒽𝑜𝓊𝑔𝒽 𝓃𝑜𝓉 𝓂𝓊𝒸𝒽 𝒾𝓈 𝓀𝓃𝑜𝓌𝓃 𝒶𝒷𝑜𝓊𝓉 𝓉𝒽𝑒 𝒽𝒾𝓈𝓉𝑜𝓇𝓎 𝑜𝒻 𝒶𝓅𝓅𝒶𝓂, 𝓈𝑜𝓂𝑒 𝒶𝓁𝓈𝑜 𝓈𝓅𝑒𝒸𝓊𝓁𝒶𝓉𝑒 𝓉𝒽𝒶𝓉 𝒾𝓉 𝑜𝓇𝒾𝑔𝒾𝓃𝒶𝓉𝑒𝒹 𝒻𝓇𝑜𝓂 𝒥𝑒𝓌𝒾𝓈𝒽 𝒸𝑜𝓂𝓂𝓊𝓃𝒾𝓉𝒾𝑒𝓈 𝒾𝓃 𝐼𝓃𝒹𝒾𝒶.