How to make Perfect Appam Batter ( No yeast)
Par boiled Rice
Aval/Flattened Rice flakes
Soak rice and urad dal for at least 6 hours.
Wash it thoroughly and add aval /flattened rice flakes to it.
Grind it in a wet grinder or mixer with required water.
The batter should be grounded till smooth.
Last add required salt.
Remove the batter to a bowl .Reserve one or two tablespoon batter.
Add approximately 1/2 cup of water to the reserved batter and remove it in another pot.
Heat the batter and water mixture in medium flame continuously stirring.
It will become a thick glue like consistency.
When it cools down,add it to the batter in the bowl.
Cover it and let it ferment overnight or at least 8 hours.
The batter is ready for making delicious appams.
TO MAKE APPAM
Heat the appam pan.
When its hot enough,pour a ladle of batter in it and swirl the pan with two hands.
Drizzle oil or ghee around.
Cover and cook till done.
Don't need to flip.
Serve with favorite curry.
The batter should be in runny consistency.So add water accordingly while grinding.
After fermentation,if you feel the batter is thick you can add water or coconut water to make it thin.
While heating the batter and water mixture,stir continuously. If not it will form clumps.
Instead of par boiled rice,you can use raw rice or 50:50 raw and par boiled rice.