Two weeks ago I bought coconut appam pan to cook the coconut appam. At last today I manage to cook the appam. It turns out crispy outside and soft in the middle. We had it for late tea time cause was waiting for the batter to get fermented well. I tried the recipe for coconut appam from the PERIPLUS MINI COOKBOOKS: Indian Rice and Breads. Its super easy, fast and tasty too.
COCONUT APPAM
1tbsp cooked rice
250ml(1 cup) warm water
11/2 cups (180gm) rice flour
1 tsp instant yeast
2 tsp sugar
1/4 tsp salt
375ml (1 1/2 cups) thick coconut milk
1) Blend the cooked rice and warm water until smooth. Transfer to mixing bowl and add the rice flour, yeast, sugar and salt. Mix until it forms a thick and smooth batter ( like idli batter consistency).
2) Cover and keep aside for 4 hours to ferment ( i actually put under hot sun and leave it for 2 hours. It ferment well).
3) Add the coconut milk and mix the fermented batter to form a slightly watery batter. Set aside for another 2 hours.
4) Heat an appam pan and grease it lighty wit oil. If use non-stick appam pan, omit the oil.
5) Pour 3 to 4tbsp of the batter into the pan. Rotate the pan by hand so that about 3cm of the side of the pan is thinly coated and the remaining batter collects at the centre. Cover wit the appam lid.
6) Lower heat and cook for about 3 mins or until set and the edges resembles crisp lace, the center is soft and well risen and the underneath is golden brown.
7) Serve wit chicken curru, mutton curry, fish curry, or best eaten with sweet coconut milk.
*for my appam pan, the above recipe comes about 7 appams.
No comments:
Post a Comment