Omanayappam is a beautiful, soft, and fluffy appam. It is an easy version of traditional kallappam.
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servings
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Ingredients
- 2 cups Raw rice
- 1 1/2 teaspoons Skinned urad dal
- 3/4 cup Cooked white rice
- 1 cup Coconut grated
- 1/2 teaspoon Cumin seed
- 1/4 teaspoon Instant yeast
- 1 1/2 - 2 cups Cold water
- Sugar to taste
- Salt to taste
Ingredients
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Instructions
- Wash and soak the rice and urad dal for 6 hours.
- Grind everything except yeast, sugar, and salt to a smooth paste. Add instant yeast and one teaspoon sugar, grind for another one minute.
- Mix everything and keep aside for 6 - 8 hours to ferment. Add sugar and salt, stir well. Let it ferment for another 1 hour.
- Heat a pan and pour a spoonful of batter into it. Cover and cook on medium heat until done. (Do not turn the appam to cook the other side)
- Serve hot with any veg or no veg curry of your choice.
- NOTE - I used idli rice in this recipe.
- One cup = 250 ml, one teaspoon = 5 ml.
- Recipe source - Unnimaya, my sister.
