Appam - A Nice Breakfast
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 6 servings
- 4 cup Raw rice Pachhari
- 1 cup Cooked rice
- 1 nos Coconut
- 1/2 cup Coconut water
- 1/2 tsp Dry yeast
- ½ cup Milk should be warm
- 3 tbsp Sugar
- Salt, to taste
Preparation
Step 1
Soak the rice for 4-5 hrs.
Step 2
Grind together raw rice, cooked rice, coconut water & grated coconut to a smooth batter of dosa consistency.
Step 3
In the mean time mix the yeast, 2 tbsp sugar in the warm milk and set aside after 15 minutes. The yeast will rise.
Step 4
Mix the yeast mixture to the batter.(I use DCL Active dried yeast – with this yeast it takes only about an hour & a half for the batter to rise.).
Step 5
Keep the batter to rise. Before making appams, add salt as desired & sugar (if required) and give it a good stir.
Step 6
Heat non-stick appachatti.
Step 7
Pour one big spoon of the batter, rotate the pan and close with lid.
Step 8
When the steam starts coming out, open the lid and take out the appam.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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