RCI-SN.004.0117.001
Appam
Indian Cuisine | Sri Lankan Cuisine , a fermented rice pancake, is a speciality of the South Indian
Prep2 min
Cook30 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- uncooked white rice1½ cups
- fresh grated coconut1½ cups
- sugar1 tablespoon
- salt1 teaspoonor to taste
- white rice2 tablespoonscooked
- water for soaking rice1 unitand 2 to 2½ cups for grinding
- optional: ½ teaspoon yeast or kefir1 unitto start the ferment
Method
1
Soak the raw rice in water.
2
Grind the soaked rice until about ¼ ground.
3
Add the grated coconut along with a little water and continue grinding.
4
Add the sugar, cooked rice and yeast or kefir, 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 tava or a small bowl-shaped pan with either a non-stick coating or a little oil or ghee.
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.