Appams (Fermented Rice and Coconut Pancake)

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READY IN: 6hrs 2mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups idli rice
  • 34
    cup jaggery
  • 12
    cup coconut, freshly grated
  • 12
    cup boiled sona masoori rice
  • 14
  • 400
    ml water (for grinding the rice, coconut, jaggery, plus a little more for proofing the yeast)
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DIRECTIONS

  • Soak the idli rice (white glutinous rice) for 4-6 hours.
  • In a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy.
  • Grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.It should be of a pourable consistency.
  • When the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared.
  • Keep the batter closed in a warm corner of the kitchen to ferment overnight.
  • .In the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads.
  • you will notice holes appearing in the pancake almost immediately.
  • Flip it over when the sides begin to brown and cook for a minute.
  • Serve with sweetened coconut milk or just as it is.
  • Enjoy! :).
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