Appam

Appam

Kerala is famous for appam and coconut stew. This recipe makes it easy to cook a difficult dish.

Preparation Time: 15 min.
Cooking Time: 15 min.
Makes 10 to 15 appams.

Ingredients:

1 1/2 cups raw rice (chawal)
1 coconut
2 tsp sugar
1/3 cup Steamed Rice
1/2 tsp dry yeast
ghee or oil for frying
salt to taste

Preparation Method:

Wash and soak the rice for 6 hours. Drain.
   
Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
   
Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
   
Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
   
Cover and keep for 2 to 3 hours.
   
Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.
   
Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
   
Repeat for the remaining batter.
   
Serve hot with coconut stew and coconut chutney.