Rice Flour – 2 cups
Grated Coconut – 1 cup
Semolina (Rava) – 3 tablespoons or 1 cup -cooked rice
Yeast – 1/2 teaspoon
Cardamom – 2
Cumin Powder – 1 pinch
Sugar – 1 teaspoon
Salt – 1/4 teaspoon
Water – 2 cups
Cook Semolina in 2 cups water, till it thickens and keep it aside to cool. You can skip this step and just add 1 cup of cooked rice to the mixer along with the grated coconut.
Mix the yeast and sugar in 1/4 cup off lukewarm water and leave it to rise.
In a blender grind the grated coconut, cardamom and cumin powder to form a smooth paste.
In a deep bottomed vessel take two cups of flour, add the semolina, yeast and sugar mixture and coconut paste and mix well. You can add a little water if you find the batter is too thick.
Leave the batter to rise in a warm place for about 5-6 hours. Add sugar and salt to taste. You can make appam in a traditional appachatty or a non stick pan. Heat the pan, take a paper towel, dab a little oil on it and wipe the pan. Pour about 6-7 tablespoons of batter into the pan and rotate the pan so that the batter spreads evenly in a circular form. Cover and cook, till the middle portion of the appam cooks and the edges brown a little.
Remove from pan and serve hot with stew or chicken curry.