Appam and stew is a traditional breakfast dish in most Kerala Christian households. But in today's generation, it can very well be a tasty lunch or dinner, esp. for young families, juggling with work and kids, like my daughters. My sister, Sukochamma makes such nice and evenly sized appams that Kunjuchayan, her husband, calls them 'flying saucers' :-).
Raw Rice - 1 cup
Methi seeds - 1/4 tsp
Grated coconut - 3-4 tbsp
Cooked Rice - 1 tbsp
Sugar - 3 tbsp
Yeast granules - 1/2 tsp
Milk - 1/2 cup
Salt to taste
Wash and clean the rice. Soak the rice and methi seeds for 6 in water. Before grinding, proof the yeast in a cup, using 1/2 cup warm water and 1/2 tsp sugar. Mix everything well and cover it to let the yeast rise.
Grind the soaked rice, methi seeds and coconut together. Add enough water (approx. 1/2 cup) to get a smooth consistency.Add the cooked rice to this and grind well again.Remove into a bowl . Add the risen yeast, the sugar and salt. Mix well. Keep it aside, covered, for 6 hrs.
When it has risen well, add the milk (preferably warm) to make it a thin batter (slightly thinner than dosa batter). At this point, taste the batter and add more sugar or salt if needed. Pour one ladle of this batter into a warm appam pan and give it a twirl for that wonderful cruchy lace around it. Serve with chicken kurma or mutton stew or Amma's Quick Egg Curry.
Note: You can substitute wet Aval (also known as Poha) for cooked rice.