Sify Bawarchi
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By : Rehana Khatri
Category : Dosas and pancakes, Rice
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.
  2. Coconut water may be preferably used instead of water for grinding.
  3. Add the yeast and mix lightly. Mix in the salt and sugar to taste.
  4. Allow to ferment at room temperature for at least 6 hours.
  5. Heat a small non-stick wok.
  6. Pour approximately half a cup of batter and quickly but gently swirl the pan around.
  7. Such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
  8. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
  9. Another sign of doneness would be when the edges start coming off the wok.
  10. Coconut water is preferred since it acts as a fermenting agent.
  11. A well-fermented batter will form small holes (like a lace) all over the appam while cooking.
  12. This makes the appams very light.
2 cup(s) - raw rice soaked for 4-5 hours
4 cups - coconut shavings
1 cup(s) - cooked rice
1 cup(s) - coconut water
� teaspoon(s) - yeast granules, dissolved in some coconut water or little hot water
salt and sugar to taste
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