Wheat Appam
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 3 servings
- 2 cup Atta powder
- 2 cup Coconut milk
- 1/2 tsp Yeast
- 11/2 tsp Sugar
- 1/2 cup Coconut water if available
- 2 tbsp Lukewarm water
- Salt, to taste
Preparation
Step 1
Dissolve yeast and sugar in luke warm water and allow to rise.
Step 2
Mix everything together except salt and keep overnight.
Step 3
Add salt, stir and keep for another half an hour.
Step 4
Heat appachatti.
Step 5
Pour one ladle full of batter, swirl, close the lid and allow to cook.
Step 6
When the sides turn brown, take it from the pan and serve.
Step 7
Goes well with naadan chicken curry or chickpea curry.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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