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Appam Recipe
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| Ingredients: |
| rice | 2 cup(s) raw rice soaked for 4-5 hours/td> |
| coconut shavings | 4 cups |
| cooked rice | 1 cup(s) |
| yeast | a pinch of yeast granules dissolved in some coconut water or little hot water |
| salt and sugar | To taste |
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| Preparation Method: |
- Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water.
- Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly.
- Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
- Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
- Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
:- Serve.
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