Aappam with Yeast

This recipe makes a very thin crust base for those who wants a crispy pizza. You can use this for experiments and make it a little better by adding toppings and sauce on it - crispy pizza in a bite!

Raw Rice (Pacha Arisi) 1 Cup 
Par Boiled Rice (Idli Rice) 1 Cup 
Grated Coconut 2 Cups (Use Fresh or Frozen, dried ones won't work)
Cooked Rice A handful (if available)
Yeast 1 tsp
Salt 1.5 tsp
Sugar 2 tbsp
Coconut Milk (optional) 2 cups (You can use Milk or even water here)

1. Soak both the rice together for atleast 3 hours. Drain the water. 
2. Grind the soaked rice, coconut and cooked rice into a smooth paste adding enough water. I used a Grinder (used for making idli batter). A mixie can be used as well. I added around 3 cups of water, adding it in intervals. Coconut water is recommended. I did not have any, so did not use.
3. Once done, add yeast, salt and sugar. Mix well. Keep it for 12 hours to allow it to ferment.
4. Just before making add some milk (or coconut milk or even water) to bring the batter to the correct consistency. This should be watery than the normal dosa batter.

Method of preparing Aappam/Appam
1. Heat an Aappam Chatti (a small Kadai with lid will do). Use a small piece of cloth or tissue. Dip it in little bit of oil and keep. Just rub it on the Chatti each time.
2. Pour a laddle of batter into the chatti
3. Hold the sides of the chatti and rotate so that there is a layer of batter all around and the rest of the batter is the centre. Appam has thin crispy edges and soft fluffy centre.
4. Close it with a lid
5. Let it cook for a minute or so till the sides are crisp and the centre is cooked
6. Remove from pan and serve with Stew or Kadala Curry
Posted by Diane Araga, on November 30, 2013 at 10:00 AM