1 cup white rice / basmati
1 cup cooked rice
1 cup ragi
2 cups freshly grated coconut
10 g fresh yeast
1 tsp sugar
Salt to taste
Soak rice & ragi in water in separate bowl.
Leave aside for 5 hours.
Dilute yeast in luke warm water with 1 tsp sugar .
Blend the soaked rice & ragi to a fine paste & transfer to a bowl.
Then blend cooked rice & coconut together.
Add this to the blended rice+ ragi.
Then add diluted yeast & mix well.
Keep aside for 2 hours in a warm place
If the batter is thick add some more water.
Heat a nonstick pan / griddle with little oil.
Pour a ladle of batter & spread carefully.
Flip & cook the other side
Serve hot with chicken curry.
Serve these soft appams with curry of ur choice.