Kerala Appam / Lace hopper

 'Appam' is one of my favorite breakfast.  It goes very well with any curry - veg or non- veg. Many folks find it difficult to make appam batter. Nowadays appam batter is available in supermarkets. But its always better to have the homemade one as we don't add preservatives as they do. The recipe is so simple. Once you make this you won't go behind the instant one.



Ingredients

·         Raw rice – 1 cup
·         Grated coconut - 1/2 cup 
·         Cooked rice - 3 or 4 tbsp
·         Sugar - 4 teaspoon 
·         Yeast - 1/4 tsp

Preparation:
  1. Wash the rice well and let it soak for at least 6 hours.
  2. Drain the soaked rice.
  3. Grind it along with grated coconut, yeast, sugar and enough water. The batter should not be very loose.
  4. Keep the batter for fermentation for minimum 6 hours. Keep it in a warm place in your kitchen.
  5. Once fermented add enough salt and mix well.
  6. Heat the pan and pour a ladle of batter. If you are using appam pan you have to swirl the pan to get the circle shape. Cover and cook.
  7. Remove the cooked appam.
  8. Serve hot and enjoy. 

Notes:
  1.  You can use sona masoori or idli rice.
  1. If you dont have an appam pan you can use tawa and make appam as we make dosa.

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