Appam Recipe

Instructions

1. Prepare the Batter:

• Rinse the raw ricethoroughly and soak it in water for about 4-6 hours.
• Drain the soaked rice andadd it to a blender along with the cooked rice, grated coconut, and sugar.
• Add about 1 cup of water and blend to a smooth batter. The consistency should be slightly thick but pourable. Adjust water as needed.
• Dissolve the yeast in 2 tablespoons of warm water and add it to the batter. Mix well.

2. Ferment the Batter:

• Transfer the batter to a large bowl and cover it with a clean cloth.
• Allow it to ferment in a warm place for 8-12 hours or overnight. The batter will rise and develop a slightly sour aroma.

3. Prepare to Cook:

• Once fermented, gently stir the batter and add salt. If the batter is too thick, you can add a little water to achieve a pouring consistency.

4. Cook the Appams:

• Heat an Appam pan or anon-stick skillet over medium heat. Lightly grease it with coconut oil or ghee.
• Pour a ladleful of batterinto the center of the pan and swirl it around to spread the batter in a thin,even layer.
• Cover the pan with a lid and cook for 2-3 minutes, or until the edges become crispy and the center is soft and spongy. The appam should have a lacy edge and a soft, slightly puffed center.

5. Serve:

• Carefully remove the Appam from the pan and place it on a plate. Serve hot with coconut milk, vegetable stew, or your favorite curry.