Ingredients

• 300 g - raw rice (pachari)
• 2 tbsp (30 g) - urad dal
• 2 tbsp - cooked and cooled rice
• 1/4 tsp - salt
• For rice paste:
• 1 tbsp - rice flour (aripodi)
• 3 tbsp (1/4 cup / 50 ml) - water
• For yeast:
• 1 tsp - dry yeast
• 1 tsp - sugar
• 2 tbsp - water

How to Make Honeycomb Appam - Aappam (without coconut)

• Wash and soak the raw rice and urad dal, for 6 hours.
• Drain out water and reserve 1/4 cup of water.
• Grind to a smooth paste, in a mixer in batches. Add reserved 1/4 cup water while grinding.
• Transfer the rice urad dal batter to another big container / bowl and mix well with cooled rice paste, salt and yeast solution. Stir all the ingredients well.
• Adjust the consistency with 1/4 cup (50 ml) water, if required.
• Batter should be of pouring consistency and just like normal dosa batter.
• Cover with a lid and keep aside to ferment, for 6 - 8 hours.
• Quantity will be double after fermentation.
• Heat a non-stick pan or dosa tawa. Grease with little oil and pour a ladleful of aappam batter. Do not make more circles. Cover with a lid and cook for 5 - 6 minutes on a medium heat, until done.
• Underside should be golden in colour. You can see several honeycomb designs on top of the appam. Remove carefully with a flat spatula.
• Serve hot with any gravy dishes of your choice.
• Recipe Courtesy: Niya's World