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1
Clean the rice and wash it well.
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2
Soak it for 4 hours in water.
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3
Then put 1 1/2 cups of water in a thick-bottomed pan.
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4
Add semolina to it and stir well to ensure that no lumps are formed.
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5
An easy way to do this is to use your electric blender and blend the water-semolina mixture well before you proceed any further with the recipe.
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6
Cook the semolina-water mixture for 5 minutes or until the semolina is soft and cooked.
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7
Allow to cool.
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8
Grind the soaked rice alongwith the cooked semolina mixture in a mixer.
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9
If need be, you may add a little water.
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10
Grind this mixture until it resembles the consistency of dosa batter.
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11
Add the dry yeast and grind again.
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12
Allow the batter to ferment overnight.
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13
Add salt and sugar the following morning and mix well.
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14
Now, put on your favourite chef apron start making the appams.
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15
Heat a non-stick griddle{tava} on medium-high flame.
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16
Pour in a large spoonful of the prepared batter and rotate the tava so that you have a thin layer of batter spread out all around and just a little more in the center{more in the center and less on the sides, but spread out all throughout}.
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17
Cover with a tight-fitting lid.
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18
Allow the appam to cook for a few minutes on low flame.
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19
When done, the appam will have a soft raised area in the middle with a lacy area all around.
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20
Likewise, repeat with the remaining batter.
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21
Serve hot with vegetable stew or chicken stew or with sambar and chutney{my way!
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22
}.
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23
Enjoy!
