Discover the authentic taste of South India with this easy and delicious appam recipe. Made with a combination of raw and cooked rice, grated coconut, yeast, and a touch of sugar, this lacy pancake is the perfect accompaniment to your favorite chutney or curry. With simple steps and a fermenting time of just 8 hours, this recipe is a quick and fuss-free way to bring a touch of traditional flavor to your kitchen.
Ingredients:
- 1 cup of raw rice
- 1/2 cup of cooked rice
- 1/2 cup of grated coconut
- 1/4 tsp of active dry yeast
- 1/2 tsp of sugar
- 1/2 cup of warm water
- Salt to taste
Instructions:
- Soak the raw rice in water for at least 4 hours or overnight.
- Drain the rice and grind it along with the grated coconut into a fine batter.
- Add the cooked rice to the batter and mix well.
- In a separate bowl, mix the yeast, sugar, and warm water. Let it sit for 10 minutes until the mixture starts to froth.
- Add the yeast mixture to the batter and mix well.
- Add salt to taste and let the batter ferment in a warm place for at least 8 hours or overnight.
- Heat a non-stick pan or an appam pan over medium heat. Pour a ladleful of batter into the center of the pan and spread it in a circular motion to form a thin, lacy pancake.
- Cover the pan with a lid and cook for about 2 minutes or until the edges start to brown.
- Serve the appams hot with your favorite chutney or curry. Enjoy!