Appam (SF)

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Appam

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Appam

 

 

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Prep Time: overnight

Cooking Time: 2-3 min each

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Appam, a fermented rice pancake, is a speciality of the South Indian

coastal state of Kerala. It is especially popular among the

Christian communities of that state. Appam are often served along

with a coconut-flavoured vegetable stew.

 

 

1 1/2 cups uncooked white rice

1 1/2 cups fresh grated coconut

1 tablespoon (3 tsp) sugar

2 tablespoons (6 tsp) white rice, cooked

1/2 teaspoon yeast

 

 

1. Soak the raw rice in water overnight.

 

2. Grind the soaked rice until about 1/4 ground.

 

3. Add the grated coconut along with a little water and continue

grinding.

 

4. Add the sugar, cooked rice and yeast and keep grinding until the

whole mixture becomes smooth. It should be thinner than pancake

batter.

 

5. Transfer it to a wide open container and leave it to rise

overnight.

 

6. The next morning, add salt and refrigerate the batter until use.

 

7. To fry the appams, use a small bowl-shaped pan with either a

nonstick coating or a little oil.

 

8. Pour a full serving spoon of batter into the middle of the pan

and swirl it around a single time so that a little of the batter

sticks to the sides.

 

9. Cover the pan with a hot lid and remove the appam with a spatula

after 2-3 minutes, when it becomes slightly browned around the

edges. It should be round, with a thick centre and thin, lacy

edges.

 

 

Makes 12.