Appam and Chicken curry

Every home has its own special tradition some of it we grow up into so naturally adopted and some we create ourselves as a matter of convenience and also depending on our very own likes and dislikes.
One of those traditions that I love and grew up into is comfort breakfast as my regular visitors can easily point out there is a lil' too much emphasis on breakfast on my blog :)
who doesn't love a nice and hearty scrumptous breakfast just makes your day or sometimes the week too.
One of my absolute fav breakfast is appam and chicken, reminds me of Christmas and Easter mornings this was an absolute must, after the midnight mass my mom n dad would wake up and start the early preapartions of the breakfast ritual and by the time we kids would wake up thewhole house is turned is filled with warmth and appetising aromas, even now a days when I call  to wish my loved ones back home in India on Christmas eve the morning talk always comes around to ' SO WHAT DID U HAVE FOR BREAKFAST APPAM N CHICKEN?' and the obvious answer is always 'Yes'
There is something about this combination so comforting and appetising the soft appam  dipped in the coconut flavoured chicken curry bursting out with aromatic spices just melts in your mouth , kind of like a perfect match made in gastronomical heaven ;0

Now for the recipe:

What u need :

long grain basmati rice -2 cups

coconut grated frozen or fresh - 1cup

cooked basmati rice- 1/2 cup

active yeast - 1 teaspoon

sugar - 1 teaspoon for activation

water - as needed

salt- 1 teaspoon

Soak the rice for 6-8 hours or overnight, now wash the rice thoroughly and blend part of the rice , coconut, cooked rice with added enough water to a semi thick blend, the consistency should be not too grainy but on the smoother side .

The cooked rice plays a big role in this it makes the appams consideriably soft ,once the batter is ready take some warm water about a tablespoon add the yeast and sugar let it activate the yeast starts to mix in. Then add this to the batter let this sit for at least 6-8 hours to ferment , then the following day or after 8 hours add salt mix well if the batter is too thick u can add milk too. The next day the batter will look like it increased in size that is a sign that the fermentation has taken place.

Appam is usually made in a specific round pan easily available in Indian stores . 

Heat the pan on medium temperature control is a critical part towards soft appams add a laddle of the fermented batter and rotate in a clockwise fashion and let it cook for few mins cover the pan , appams is uasully cooked in the time as a pancake would.
You can also make appam on a normal non stick pan just make the batter a lil thick so it does not run all over the pan kind of the same way one would make pancakes only u donot need to turn just cook one side take it off the pan when it looks cooked from the top.
Enjoy this dish with any kind of gravy dish best goes with non vegetarian dishes!