Rice --- 2 cups
Thick coconut milk --- 1/2 cup
thin coconut milk --- 2 cups
cooking soda -- 1/2 tea sp
cream of rece --- Rice rava(fine not Idlirava)--- 2tab sp for this soak 1/2 cup rice and remove water and dry in shade and grind in to a fine rava(dry)
Water ----1/2 cup
Salt to taste.
soak 2 cups rice in enough water for 4 hours and remove the water and spread rice on a white cloth dry in the shade,then make a power
normaly I use coconut water for fermentation in 1/2 cup coconut water add 2 tea sp sugar and leave aside for 1 day then add this to the batter or can use dry yeast
Dry yeast 1/2 tea sp
Warm water ---2 tab sp
Sugar -- 2 tea sp
Dissolve sugar and yeast in warm water leave a side for 10-15 min. or till it foams.
In a heavy bottom pan take rice rava and water mix well and cook in alow flame till it become soft and leave aside
In a other big bowl add (make sure that this bowl is much more enough for fermentation the batter should not over flow)in this bowl take cooked rice rava,thin coconur milk mix well and add rice flour to this and mix well to make a fine paste.(for this process you can use electric blender or eggbeater) beat for 20- 25 sec. then add yeast mixture mix well now add thick coconut milk mix once again well (don't use electric blender after adding the yeast just mix with a spoon )this should be like a ootappam consistency and leave it for fermentation for over night or for 6-8 hours
Now next day moening or after 8 hours add cooking soda mix well, heat a Appam pan in mediun flame pour 11/2 ladle batter and just turn the Appam pan with your hands(holding the both side handles) in a clock wise motion spread the batter in to a circle and bring the left over batter in to the center and cover with lid and cook 3-4 min.(don't flip the Appam)
Rmove and serve with STEW
But I like to have this with even kadalacurry yummmmm......
Enjoy your break fast.
This is my entry for FIC-White at http://kitchenflavours.blogspot.com/2008/12/happy-and-honoured.html