Aval Appam ( Aval Palappam / Aval Dosa )

1 cup raw rice
1 cup aval ( white poha / vella aval )
2 cups water for soaking rice and aval
1/4 cup water for grinding
1/4 teaspoon salt

2 tablespoon warm water
1 teaspoon sugar
1 teaspoon fresh active dry yeast

Mix warm warm water and sugar. Add 1 teaspoon yeast. Cover with a lid and keep aside for 20 - 25 minutes.

Soak rice and aval in water for 5 hours. Quantity of rice and aval will be double after 3 - 4 hours.

Grind the raw rice and aval to a very fine paste with water in a mixer. Add only required amount of water while grinding. Batter should not be too watery.

Transfer this batter to another big bowl for fermentation with 1/4 teaspoon salt. Add yeast solution. Mix well. Cover with a lid and keep aside for 8 - 10 hours or overnight. Quantity will be double after fermentation.



For Aval Appam:

Heat a non - stick appachatty. Grease the appachatty with 1/4 teaspoon oil and reduce heat to medium.

Pour 1 1/2 ladleful of appam batter to the appachatty and slowly shake the appachatty round so that a thin layer forms on the sides and the middle remains thick. Cover with a lid and cook on a low heat till done. When the appam is ready, the edges resembles crisp lace with light brown color and centre soft. Remove gently with a wooden spatula and serve with chicken curry / korma / stew....

Heat a non - stick tawa / dosa pan. Grease with 1/4 teaspoon oil. Pour 1 ladleful of appam batter on it. The batter should be able to spread by itself. it should not be spread with a ladle. Cover with a lid and cook on a low heat till done / centre soft and the underside of dosa is light brown . Remove carefully with a wooden spatula.