Ingredients (Makes 25 nos)
1. Idli rice or any raw rice – 2 cups (Soak it in water for at least 6 – 7 hrs)
2. Cooked rice – 1 cup
3. Thick coconut Milk – 1/2 cup or grated coconut – 3/4 cup(I used canned(chaokoh) coconut milk)
4. Grated coconut – 1/4 – 1/2 cup
5. Cumin seeds – 2 pinches
6. Shallots – 1 – 2, small
7. Yeast – 1/2 tsp (You can use around 1/2 glass toddy instead of yeast)
8. Sugar – 1 tbsp
9. Salt – To taste
1. Combine 1 tbsp sugar and 1/2 tsp yeast in around 1/4 cup of luke warm water and keep it aside for 5-10 mts.
2. Grind the idli rice in a mixer, adding little water if needed. When it is half-ground, add the cooked rice, coconut milk(or grated coconut if you are using it)and grind everything together to make a very smooth paste. Add little water if necessary. Transfer it to a large bowl. Mix in yeast mixture, stir well and allow it to ferment for 6 – 8 hrs. You can keep it in the oven after heating it for 15-20 seconds. During summer, it won’t take more than 4 – 5 hrs to ferment.
3. The batter would have fermented to almost double size after 6 – 8 hrs. Take it out.
4. Grind 1/4 – 1/2 cup grated coconut with 1-2 shallots and 1-2 pinches of cumin seeds. Just before preparing the appams, add the crushed coconut-cumin mixture and enough salt to the batter. Mix well. If the batter is very thick you can add either milk or coconut milk. The consistency of the batter should be similar to that of an idli batter.
5. Heat a non-stick pan or tawa. Apply a little oil on the tawa (you do not need to apply oil if you are using a non-stick pan). Pour a small ladle(thavi) full of batter into the tawa. The batter will spread by itself. Flip over to the other side after a minute or two. Cook until it turns light brown. Serve hot with veg kurma/ chicken/meat stew, green peas curry etc. This recipe yields around 20 – 25 kallappams.