White-colored Appam is most typical breakfast in south Indian states.Spongy in the centre and crispy at its edges,gives great taste with Coconut milk,stew and chilli chutney. Specifically no yeast or Appam soda is put in this recipe.Natural yeast(Method given below) could be included the batter for additional gentleness and also to form many holes inside it.No improvement in taste or texture,better taste and great for health.Five easy making this excellent Appam is offered for the expediency.
Raw grain Ponni-2 cups
Methi seeds-1 teaspoon (If don't prefer methi seeds,use 1 tablespoons of of Urad dal)
Cooked grain-1 cup
Step-1: Soak grain and methi seeds not less than 2 hrs,grind directly into very smooth and fine paste within the grinder.
Step-2: Grind,coconut and cooked grain inside a mixer to get smooth paste, mix both batter together,add natural yeast, let it ferment not less than eight to ten hrs.
Step-3: Add Salt and Sugar,dilute batter little thinner than we alllow for Dosa batter.
Step4: Heat appam pan in high flame,take full ladle of batter pour in the centre,turn in circular motion in order the batter will get thin coated around the top of pan,let it rest closed, prepare for just two minutes in low flame.
Step-5: You are able to spot the edges is becoming crispy yellow and in the centre spongy and soft,remove and serve with stew or Sugar mixed Coconut milk.Enjoy Appam .
Obtain a coconut break to empty water from this,Include 2 teaspoon of Sugar mix well let it rest for twenty-four hrs mix with Appam batter.This will make Appam more tasty and soft.
