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Published On: 28 Nov 2013
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
Mix yeast and sugar in warm water for yeast to rise.
After 5-10 minutes, yeast will rise.
Grind together rice, cooked rice and coconut milk.
Add yeast mixture to the above batter and grind for 2 seconds.
:- The consistency should be like idli batter.
Close with a tight lid and keep it to ferment for 7-8 hours or overnight.
After fermentation the batter will rise.
Mix this batter with a ladle and make it loose by adding coconut milk, sugar and salt.
:- The batter should be little loose than dosa batter.
Place a appa chatti on stove.
When it becomes hot, pour a ladle of batter. Take out the chaati in your hands and swirl it around to make it into a circle.
Cover and cook for about 2 minutes.
When the sides of appam becomes light brown and the centre is cooked, take it out.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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