Soft holed appam for breakfast
Ingredients:
1 cup raw rice
1/4 cup cooked rice
1/4 cup shredded coconut
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon salt
1/4 cup water
1/4 cup coconut milk
1/4 teaspoon yeast
Preparation
Soak the raw rice in water for 6-7 hours. Grind the soaked rice, cooked rice, coconut, cumin seeds, fenugreek seeds, and salt into a smooth batter. Add water and coconut milk and mix well. Add yeast and let the batter ferment for 2-3 hours. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter into the pan and spread it evenly.
Cook for 2-3 minutes, or until the edges are set. Flip the palappam and cook for another 1-2 minutes, or until cooked through. Serve hot with coconut chutney or sambar.
For details watch video
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