Appam

Appam is a type of pancake made with fermented rice batter and fresh grated coconut. If fresh coconut is not available you can use coconut milk too. You can make this batter ahead of time and keep it in the fridge in an air tight container and use it as needed. It’ll stay fresh in the fridge for only 24 hrs. If you’re using a blender to grind, add it in small batches. For making Appam you’ll need an appam pan.

Soaking time : 2hrs minimum

Grinding and fermentation time: 1 1/2 hrs

Making time : 2mts

Ingredients:

Raw white rice – 2 cups
Fresh grated coconut – 1 cup
Water – ~ 1 1/2 cup
Sugar – 2 table spoon
Salt – 1/2 tsp

Ingredients for making yeast:

Dry yeast – 2 tsp (10g)
Sugar – 1 tsp
Luke warm water – 1/2 cup

Method:

Wash and keep the rice for soaking.
If you’re not using the store bought fresh coconut then grate 1/2 of the coconut.
Before you start grinding the rice and coconut keep the yeast for rising. For that mix all the ingredients for making yeast and keep it in a warm place(not hot). If you’re using a small bowl, place that bowl in a larger one to catch any overflow.
Grind coconut and rice to smooth paste using water as needed. You don’t have to use all the water. Keep in mind that in making yeast we’ve added water.
Add salt and sugar and to the grinded mixture and mix well.
Add in the raised yeast too and mix very well. The batter should be not too thick or thin.
Keep the batter in a warm place to ferment. It’ll take only maximum 1 hr for raising.
Now it’s time to make Appam .. 🙂
Heat the appam pan and lightly grease it with oil.
Pour ~1/2 cup of the batter to the pan.

11. Quickly give it a swirl. Close the pan with a lid and cook in medium flame.

12. It’ll take only 2 minutes to make appam. When the middle of the appam looks cooked and the sides starts to turn light brown, take it off the heat. Be careful not to break it.