Appam

It had been a hectic couple of weeks for me and I didn't get much time to blog for the last many days. I had been setting up an Art Show of my student's projects at the elementary school where I teach art. It was a real back-breaking work setting all that up. But it was highly rewarding to see the beaming faces of the students and their parents.
Seeing an inactive blog, some of my friends were even asking me whether I stopped cooking altogether :-). No worries there. I had been cooking and experimenting as usual, as it is a way I unwind even on the busiest of days. But I was not getting time to sit down and type the recipe.
This recipe is  different from the one I had posted earlier, which uses powdered rice. If you live in a place where it is difficult to get the powdered rice, this is a good alternative. In fact now that I started making it, I feel that this is more like the traditional appams in which the raw, powdered rice is used.
Ingredients
Raw rice(sona masoori) – 1 cup
Cooked rice – ½ cup
Grated coconut – ½ cup
Salt to taste
Yeast – 1 tsp
Sugar – 1 tbs or to taste
Method
Soak the raw rice for 4-6 hours.
Grind to a smooth batter adding the cooked rice and grated coconut and enough water.
Add the yeast,sugar and salt.
Mix well and keep it covered for 3 hours or till the batter doubles in quantity
Give the batter a stir,add more water if the batter is too thick-it has to be of pouring consistency.
.Heat Appachatti or a pan and  pour 1/4 cup of batter into it and rotate the appachatti and cover and cook for about 2 minutes in medium heat. Once the middle portion is cooked, remove the cover and cook for another 30 seconds uncovered .Remove from fire and serve with stew or curry of your choice.