Oyen, remember how you used to say...Mamma, I want Appam and stool... You never got the stew right.... I used to let you have it by yourself just to watch you enjoying your breakfast... each and every bite and each and every dip.So this recipe is for you....
Raw rice: 2 cups (or 2 cups Indian Basmati rice)
Grated Coconut: 1 cup (or 1 cup thick coconut milk)
Yeast: 1 tsp
Warm water: 1 cup
Cooked rice: 2 cups
Sugar: 1 tsp+ 2 tbsp
Salt: as required
Soak the raw rice in water for 2 hours.
Blend the raw rice and coconut grated (adding a little water) till you get a smooth batter.
If you are using the tinned coconut milk, do not add water for blending.
In a cup of luke warm water, dissolve a tsp of sugar and yeast and wait till it becomes bubbly.
Now blend the cooked rice and the bubbly yeast water.
Mix it into the raw rice batter and keep it aside for 6 hours for it to ferment.
Once it is fermented, add required salt and 2 tbsp sugar and mix well.
Now take an appam chatti and heat it on medium flame.
Pour a ladle of the batter and quickly swirl the batter in a circle by tilting the pan.
Close the lid
Take off fire when the edges are slightly browned and the centre cooked.
Eat it hot with your favourite stew
or with egg curry