Appam is a south Indian pancake made from fermented rice and coconut. It is eaten mostly for breakfast or dinner.
This recipe is my own. I have been experimenting with lot of ingredients and so far I feel this recipe is almost perfect. I like my appam crispy on sides and soft in the centre.
INGREDIENTS
- Boil rice 4 tea cup
- Coconut water 2 tea cup
- Grated coconut. 2 tbsp
- Sugar 2 tsp
- Fenugreek seeds. 2 tsp
- Salt to taste
METHOD
Wash 4 tea cup rice and 2 tsp fenu greek seeds and soak together in 2 tea cup coconut water and 3 tea cup water for 5-6 hours.
Add grated coconut and sugar with the above ingredients and blend it into a smooth paste in a blender. Ferment it for 4-5 hours. Add salt and mix it well.
The batter consistency should be thinner than dosa consistency.
APPAM kadhai /pan.
Take a non stick pan and add 1 1/2 ladle of batter in the centre. Catch the handle and swirl it to spread the batter around. Cover it and cook on medium to low heat till the sides turn little golden brown. The appam will be crispy in the sides and soft in the centre. Remove it to a serving plate.
Serve hot with vegetable/egg kurma or chutney.