Name: Appam recipe by Anagha Doiphode at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15
Ingredients: For The Batter : 2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained; 1/2 cup cooked rice (chawal); 1/2 tsp dry yeast; 2 pinches of sugar; A pinch of plain flour (maida); 1 Cup Coconut Milk; Salt to taste; 2 tsp sugar; Other Ingredients : Oil for greasing and cooking

ABOUT Appam RECIPE

Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk. The origin of Appam is disputed and potential sources of origin might be Sri Lanka or the southern tip of India. It is a common food in Sri Lanka, Tamil Nadu and Kerala where it is eaten most frequently for breakfast or dinner.

Ingredients Serving: 15

For The Batter : 2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp dry yeast
2 pinches of sugar
A pinch of plain flour (maida)
1 Cup Coconut Milk
Salt to taste
2 tsp sugar
Other Ingredients : Oil for greasing and cooking

Instructions

Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
Put a pinch of plain flour, cover and keep aside for 10 minutes.
Combine the ground paste, coconut milk, salt and sugar and mix well.
Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
Heat an appachatti (appam kadhai) and grease it lightly with oil.
Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
Repeat with the remaining batter to make 14 more appams.
Serve immediately with coconut stew.

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