Appam with Rice Flour, Step by Step Recipe Edible Garden from www.cookingandme.com
Description
Appam is a South Indian delicacy that is commonly served for breakfast or dinner. It is a type of pancake that is made with fermented rice batter and coconut milk. The dish is light and fluffy, with a slightly sweet taste. It is typically served with coconut chutney or a spicy curry.
Prep Time: 8-10 hours
To make appam with rice flour, you need to prepare the batter in advance. The rice flour needs to be fermented for at least 8-10 hours to get the right consistency and flavor.
Cook Time: 20-25 minutes
Once the batter is fermented, it takes only 20-25 minutes to cook the appam on a hot pan or griddle.
Ingredients
To make appam with rice flour, you need the following ingredients: - 2 cups of rice flour - 1/2 cup of grated coconut - 1/2 teaspoon of salt - 1 teaspoon of sugar - 1/2 teaspoon of baking soda - 1/2 teaspoon of yeast - 2 cups of water
Equipment
To make appam with rice flour, you need the following equipment: - Mixing bowl - Blender or food processor - Appam pan or non-stick skillet - Ladle
Method
Here's how to make appam with rice flour: 1. In a mixing bowl, combine 2 cups of rice flour, 1/2 cup of grated coconut, 1/2 teaspoon of salt, and 1 teaspoon of sugar. Mix well. 2. In a separate bowl, dissolve 1/2 teaspoon of baking soda in 1/4 cup of warm water. Add the baking soda mixture to the rice flour mixture. 3. In another bowl, dissolve 1/2 teaspoon of yeast in 1/4 cup of warm water. Add the yeast mixture to the rice flour mixture. 4. Add 2 cups of water to the rice flour mixture and mix well. The batter should be smooth and free of lumps. 5. Cover the batter with a lid or plastic wrap and let it ferment for 8-10 hours. The batter should rise and become frothy. 6. Heat an appam pan or non-stick skillet on medium heat. Once the pan is hot, use a ladle to pour the batter onto the pan. 7. Swirl the pan to spread the batter evenly. Cover the pan with a lid and cook for 2-3 minutes. 8. Once the edges of the appam start to brown and curl, remove the lid and cook for another 1-2 minutes until the appam is cooked through. 9. Remove the appam from the pan and repeat the process with the remaining batter. 10. Serve the appam hot with coconut chutney or a spicy curry.
Notes
- Make sure the batter is well fermented before cooking the appam. This will give it the right texture and flavor. - You can adjust the amount of sugar and salt to your liking. - If you don't have an appam pan, you can use a non-stick skillet instead.
- Use warm water to dissolve the yeast and baking soda. This will help them activate faster and give the appam a better texture. - Make sure the pan is hot before pouring the batter. This will prevent the appam from sticking to the pan. - Swirl the pan gently to spread the batter evenly. If you swirl too vigorously, the batter may stick to the sides of the pan.
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