Friday, October 5, 2012


Soft white appams to brighten up your day.....

Don't forget to invest in a nonstick appam chatti available in the market. You can tuck oil-free appams into your belly. So go guilt-free.

Raw rice - 3 cups
Semolina/Rava - 2 tbsp
Yeast - 3/4-1 tsp
Salt - as needed
Sugar - 1 tsp

Soak raw rice in water for 3-4 hours. Grind raw rice along with little water so that you get a thick batter (Consistency should be thicker than a dosa batter). Keep aside.

Boil semolina/rava along with water in a stove to get a thick mixture. You should stir continuously so that lumps do not form.

In 1/4 cup of lukewarm water, add yeast and sugar. Close this with a lid and keep it for 1/2 an hour. It should rise at the end of 1/2 an hour.

Mix prepared rava mixture and yeast mixture to the ground raw rice batter. Keep them overnight or 8-10 hours to ferment. Mixture will double in volume.

Pour the mixture into the center of a nonstick appam chatti and rotate it once. The mixture should be thin at the edges. Cover and cook for 2 minutes in low flame. When the edges become crisp and brown as shown in the picture, remove it from the appam chatti. (There is no need to turn the appam and cook).

Serve it with vegetable stew/beef stew/mutton stew, egg roast, or even thin coconut milk.

Sending this to Divya Pramil's ongoing event - 60 Days to Christmas



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