Appam

Ingredients list for Appam

• 1 cup Short grain rice (200 grams / 7 ounces)
• 3 White bread slices
• 1/2 cup Cooked rice (75 grams / 2.6 ounces)
• 1/2 cup Fresh coconut grated (60 grams / 2.1 ounces)
• 1 tablespoon Table salt
• 1/2 teaspoon Vegetable oil
• 2 Eggs

Method

1. Wash the raw rice 2-3 times and then soak in 3 cups (600 ml) water for 3-4 hours. Drain.
2. Soak the bread slices in 1 cup (200 ml) water for 15 minutes. Take them out and squeeze to remove excess water.
3. Place the raw rice in a blender jar, add ¼ cup (50 ml) water and grind to a smooth paste. Transfer into a deep bowl.
4. Place the cooked rice, coconut and bread in the blender jar. Add ⅛ cup (25 ml) water and grind to a fine batter. Add this to the rice paste in the bowl and stir well.
5. Cover the bowl and leave it in a warm place to ferment overnight.
6. Add 1 teaspoon salt and ⅛ cup (25 ml) water and stir well.
7. Place an appam kadai (small cast-iron wok) on medium heat, pour in ½ teaspoon oil and 1 tablespoon (15 ml) water and rotate the wok so that the oil-water mixture coats the entire wok. Pour the excess mixture out.
8. Pour in 2 ladles full of batter, tilt the wok all round to spread the batter. The edges should be thin and the excess batter should collect at the centre.
9. Cover with a thick heavy lid and cook for 2 to 3 minutes. Check to see if the edges of the appam start leaving the wok. The edges of the appam should be crisp and thin and the centre soft and spongy. Make the rest of the appams similarly.
10. Serve hot with your choice of ishtew (see page 000 for Kaikari Ishtew or page 000 for Mutton Ishtew or page 000 for Kozhi Ishtew).

Nutrition Info