Appam

22-11-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Batter

1 cup raw rice

1/4 cup cooked rice

1/4 cup grated coconut (fresh or frozen)

1/2 teaspoon fenugreek seeds

1/2 teaspoon dry yeast

1 teaspoon sugar

1/2 cup warm water

1/2 teaspoon salt

1 cup coconut milk (optional, for extra richness)

For Cooking

A few drops of oil for greasing the pan

Instructions:

Prepare the Rice Base

Wash the raw rice thoroughly and soak it along with fenugreek seeds for 4-5 hours.

Drain the water and transfer the soaked rice to a blender. Add the cooked rice and grated coconut. Blend until you get a smooth paste, adding a little water if necessary.

Activate the Yeast

Dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until frothy.

Add the activated yeast mixture to the rice batter and mix well.

Fermentation

Transfer the batter to a large bowl. Cover it with a clean cloth or lid.

Leave the batter to ferment in a warm place for 8-10 hours or overnight.

Final Touches

After fermentation, the batter will double in volume. Add salt and coconut milk (if using) to adjust the consistency. The batter should be slightly thinner than pancake batter.

Cook the Appam

Heat a non-stick appam pan or a small wok over medium heat. Grease it lightly with a few drops of oil.

Pour a ladleful of batter into the pan. Swirl the pan to spread the batter into a thin circle, leaving a pool of batter in the center.

Cover the pan with a lid and let the appam cook for 2-3 minutes or until the edges turn golden and crisp, and the center becomes soft and fluffy.

There’s no need to flip the appam.

Serve

Serve hot Appams with coconut chutney, vegetable stew, or egg curry for a wholesome meal.

Tips for Perfect Appam:

Use freshly grated coconut for the best flavor.

Ensure the batter is neither too thick nor too thin for the perfect texture.

Always cook Appam on medium heat to avoid burning the edges.

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