South Indian Appam with Coconut Milk and Sugar

Описание: Appam is one of my favourite breakfast foods of all time! It's a lacey South Indian crepe made with lentils and rice that is super crispy on the edges and fluffy in the middle.

While you can eat Appam with a variety of toppings, including curries, chutneys, eggs, etc. I love pouring fresh coconut milk over mine with a sprinkling of crunchy granulated sugar. So good!

Expand the box to see the full recipe below :)

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RECIPE

INGREDIENTS

For the Batter

1 cup White Long Grain Rice
1 tbsp, Urad Daal
1 tsp, Fenugreek Seeds
1/4 tsp, Salt
1.5 cups, Cold Water
1 pinch, Baking Soda

To Garnish

Fresh Pressed Coconut Milk
Sugar

METHOD

In a bowl add rice, urad daal, and fenugreek seeds. Cover with cold water and rinse until water is cloudy. Drain water, and repeat process until water is clear.

Top rinsed grains with more cold water, and allow to soak for 1.5 hours.

Drain soaked grains, and place in a blender. Add salt and 1/2 cup cold water. Blend until a paste forms. Then add remaining 1/2 cup of water, and continue blending until a super smooth batter forms.

Transfer batter to a bowl at least twice its volume. Cover with a loose towel, and allow to ferment for 7-8 hours (or overnight).

The batter is ready when it has increased in volume by 75%. It will look bubbly, and have a slightly sour/fermented smell. At this point, gently whisk in pinch of baking soda and a 1/2 cup of water to thin out the batter. This will help your appams become super lacey on the edges, and soft and fluffy in the middle.

Heat a non -stick appam pan on medium high heat. Add 1/3 cup of batter to centre of pan, and swirl pan slowly to move batter up the edges to form a concave boat like shape.

Cook for 30 seconds, or until crispy and browned near the top edges.

Remove from pan, and serve immediately with fresh coconut milk and sugar. Enjoy! :)




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