Rice powder Appam (Arippodi Appam)

Here is my recipe for a very easy, tasty and soft appam!

Ingredients

Rice powder, 200 gm (1 3/4 glasses)
Grated coconut, 1 glass
Yeast, 1/4 tsp
Sugar, 1 tsp
Salt, to taste

Preparation

• Take 2 tbsps of rice powder and one glass of water in a saucepan and mix well with a spoon. Warm the mixture on medium heat until it cooks, remove and set aside for cooling.
• Take 3 tbsps of lukewarm water in a cup and mix with yeast. Add sugar and mix well. Set aside.
• Grind the coconut with 1/2 glass of water in a blender.
• Mix the remaining rice powder and 1 glass of water in a big bowl with a spoon or fork. Blend this rice batter, yeast mix and rice powder porridge (only after cooling) in a blender. Transfer this batter into a bowl. 
• Close the bowl and keep it in a warm place to ferment for eight hours (or longer during winter). You can prepare this batter the previous night and cook the appam in the early morning. The batter must increase in volume after fermentation. 
• Add salt and mix well. If the batter is too thick, stir in some water to loosen the consistency.
• Heat an iron pan (or non-stick appachatti) on medium flame and grease with oil using a tissue or clean white cloth. If you are using non-stick, omit greasing. 
• Pour one ladle full of batter into the pan and twirl the pan, then keep closed until the edges brown and appam is well cooked. Remove it from the pan with a flat spoon. 

Enjoy appam with egg masala. Thank you! 😊😋❤️

Rice powder porridge