Oats 2 cups
Roasted rice flour ½ cup
Sweetened coconut flakes 1 cup
Yeast ½ tsp
Water as required to make a batter
Heat a heavy bottomed pan and lightly roast the oats till an aroma develops. Switch off flame and let it cool.
Meanwhile add yeast to ¼ cup warm water and set aside to rise.
Now using a blender, powder the roasted oats. Next add the coconut flakes, rice flour and water. Blend to a smooth batter. I had to add about 2 ¾ cups water to get the batter consistency. Add the yeast to this and mix gently. Allow to ferment for about 8-10 hours or overnight.
Once fermented, mix the batter gently with a ladle. Now heat the appam chatti at medium heat. Pour a ladle full of batter to it and rotate the chatti to get the circular form of appam. Cover with a lid and cook for 2-3 minutes or until the middle part of the appams are cooked through. Remove and serve hot with stew, kadala curry, coconut milk..
Notes: If you are not using sweetened coconut, add about 1 tsp of sugar to the batter while mixing.
You can also add a pinch of salt if you prefer.