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Coconut Milk Appam
Created by: Howcan Team
Ingredients
- 2 cups of raw rice
- 1/2 cup of cooked rice
- 1/2 cup of grated coconut
- 1/2 cup of coconut milk
- 1/2 teaspoon of active dry yeast
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
Instructions
- Soak 2 cups of raw rice in water for 4-5 hours.
- In a blender, combine the soaked raw rice, 1/2 cup of cooked rice, and 1/2 cup of grated coconut. Grind into a smooth batter.
- In a small bowl, mix 1/2 cup of coconut milk with 1/2 teaspoon of active dry yeast and 1 teaspoon of sugar. Let it sit for 5 minutes until frothy.
- Add the yeast mixture to the batter and mix well. Add 1/2 teaspoon of salt and stir to combine. Let the batter ferment for 6-8 hours or overnight in a warm place.
- After fermentation, the batter should have a slightly thick pouring consistency. If it's too thick, add a little water to adjust the consistency.
- Heat an appam pan over medium heat and grease it lightly with oil. Pour a ladleful of batter into the center of the pan, then quickly lift and swirl the pan to spread the batter in a thin layer around the edges, leaving the center thicker.
- Cover the pan and cook the appam for 2-3 minutes, or until the edges turn golden brown and crispy, and the center is cooked through.
- Remove the appam from the pan and repeat with the remaining batter, greasing the pan as needed.
- Serve the coconut milk appam warm with your favorite curry or chutney. Enjoy!
Appam, a popular South Indian dish, has a rich history dating back to ancient times. This soft and fluffy pancake is made with fermented rice batter and coconut milk, giving it a unique flavor and texture. The use of coconut milk in the recipe adds a creamy richness that sets it apart from other traditional pancakes. Chefs in the Kerala region of India are renowned for their expertise in preparing appam with coconut milk, using fresh ingredients and time-honored techniques. Today, the best versions of this dish can be found in authentic South Indian restaurants that prioritize the use of high-quality coconut milk. To achieve the perfect appam, it's crucial to get the ratio of coconut milk to rice batter just right, ensuring a delicate balance of flavors. While the traditional method involves fermenting the batter overnight, some modern variations use instant appam mix for convenience without compromising on taste. Whether enjoyed with savory curries or sweet coconut milk, appam with coconut milk continues to be a beloved dish with a rich culinary heritage.
30 min
10
150 calories
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