Appam

Ingredients

Raw rice : 2 cups
Semolina(rava) : 2 tablespoon
Coconut : 3/4 cup
Instant Dry Yeast : 1/2 teaspoon
Sugar : 1 1/2 tablespoon
Salt : very little
Water/Coconut water : as needed

Method

Soak rice in water for 3 hrs.
Take 2 cups of water in a saucepan and add 2 tablespoon of rava.Bring it to boil stirring continuously.Reduce the flame  to low and continue stirring.When the mixture changes to a thick paste,remove it from heat and allow it to cool.Now rava kurukku is ready.
Drain water from rice and grind it along with coconut and water(coconut water can also be used for better results) to a smooth batter.
Transfer the contents to a vessel.Add yeast,sugar and rava kurukku and mix well with your hands.Keep it for fermentation for atleast 3 hours.
On fermentation add salt to this and little warm milk if the batter is very thick.
Heat a non-stick appachatti.Pour a ladder of batter into the pan and rotate it till you get the edges thin.Close the pan and cook till done.


Tip
Instant active dry yeast is more finely granulated than active dry  yeast and so it  does not need to be dissolved in water first and it can be added directly.