|Appam Recipe / South Indian spongy Pan cake ( No Yeast ) / ஆப்பம்|
- Raw Rice - 3 cups
- Boiled Rice / Idly rice - 1 1/2 cup
- Urad dhal - 1/2 cup
- Methi seeds - 3 tsp
- Cooked rice - 2 fistful
- Salt - to taste
Soak the raw rice , Boiled rice , urad dhal and Methi seeds overnight or soak it in water for a minimum of four hours . Transfer these contents to a wet grinder, add cooked rice, salt and grind it in to a smooth paste by adding water .
The consistency should be similar to the dosa batter ( Not too watery nor too thick ) .
Allow it to ferment for 8 - 10 hrs .
In a appam Chetti or any shallow pan ( I used a shallow pan that fix in my electric stove ) spray some oil , Pour a ladeful of the fermented batter in the middle .
Hold the sides of the pan and swirl the batter in circular motion in such a way that the batter spreads on all the sides of the pan .
Cover it with a lid and allow it to cook .
Now spongy Appam is ready to serve .
Serve this with any stew , chicken curry or Egg curry .