Soft fluffy appams with crispy laces are one of my favourite breakfasts. These are laced rice pancakes usually made in an appam chatti. I don't have an appam chatti, so I make it in a small non stick pan. I started preparing appams myself after my wedding and I have made these so often from then. These appams are always a hit with my family and friends. I always prefer grinding the rice for making appams rather than using any appam podi or rice flour. This is another recipe sitting in my drafts for quite some time and finally today I am sharing with you all. The best combos I love are the appam-vegetable stew and appam- egg curry.
What you need?
1.5 cup Idli rice
3/4 - 1 cup thick Coconut Milk
1/2 cup cooked Rice
1.5 tsp active dry Yeast
1 tbsp Sugar
Salt
How to prepare?
Soak the rice overnight or for 6-7 hours.
Grind the rice, coconut milk and cooked rice in a blender to make a batter. Add water if necessary and the batter should have consistency thinner than the dosa batter.
Dissolve yeast and sugar in 1/4 cup luke warm water. Leave it for 5-10 minutes so that it becomes frothy.
Add the yeast solution and salt to the batter. Mix well and allow to ferment for 6-8 hours or leave it overnight at a warm place.
Heat the appam chatti or a small non stick pan. Pour a ladle of the batter into the pan and swirl around the pan.
Cover and cook until the bottom part gets nicely browned.
Serve hot with any stew or egg curry.
Notes:
* You can also add coconut instead of coconut milk.
I would like to thank Teena at Teenz Yummy Delights to share the Fabulous blog award. This is truly a special award for me.
I would like to pass this to few of my friends who sure has a fabulous blog and I always feel amazed by their recipes and presentation.
Uma @ My Kitchen Experiments, Tina @ Kaipunyam, Sangee @ Spicy Treats,
Anisha @ Flavours, Nalini @ Nalinis Kitchen, Sharmilee @ Sharmis passions,
Vineetha @ Ruchi, Priya @ Priya's Easy n Tasty Recipes
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