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Appam
Created by: Howcan Team
Ingredients
- 2 cups of raw rice
- 1/2 cup of cooked rice
- 1/2 cup of fresh coconut, grated
- 1/4 teaspoon of active dry yeast
- 1 teaspoon of sugar
- 1/2 cup of coconut milk
- 1/2 teaspoon of salt
Instructions
- Rinse the raw rice in water and soak it in enough water for 4-5 hours or overnight.
- In a separate bowl, dissolve 1/4 teaspoon of active dry yeast and 1 teaspoon of sugar in 1/4 cup of lukewarm water. Let it sit for 10 minutes until it becomes frothy.
- In a blender, combine the soaked raw rice, cooked rice, grated coconut, yeast mixture, coconut milk, and salt. Blend until smooth, adding a little water if needed to make a thick batter. Transfer the batter to a large bowl.
- Cover the bowl with a clean kitchen towel and let the batter ferment in a warm place for 6-8 hours or overnight, until it doubles in volume and becomes slightly bubbly.
- After fermentation, gently stir the batter. If it is too thick, add a little water to achieve a pouring consistency, similar to pancake batter.
- Heat an appam pan or a non-stick skillet over medium heat. Lightly grease the pan with oil using a paper towel or brush.
- Pour a ladleful of the batter into the center of the pan. Quickly lift and tilt the pan in a circular motion to spread the batter thinly and evenly, leaving a slightly thicker edge.
- Cover the pan with a lid and cook the appam for 2-3 minutes, or until the edges turn golden brown and the center is cooked through. The appam should be soft and lacy on the edges and slightly thicker in the center.
- Carefully remove the appam from the pan using a spatula and transfer it to a plate. Repeat with the remaining batter, greasing the pan lightly before making each appam.
- Serve the appam warm with your favorite curry or sweetened coconut milk. Enjoy!
Appam, a popular South Indian dish, has a rich history dating back to ancient times. This lacy, fermented rice pancake is a staple in Kerala and Tamil Nadu. The batter, made from rice, coconut, and a hint of sugar, is left to ferment overnight, giving the appam its distinct flavor and airy texture. Traditionally cooked in a special curved appachatti pan, the edges are crispy while the center remains soft and fluffy. Renowned chefs like Chef Thomas Zacharias of The Bombay Canteen have put their own modern twist on this classic dish. For the best appam experience, head to Kerala where it's often served with a delectable coconut milk-based stew called Ishtu.
620 min
10-12 appams
150 per appam calories
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