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A delicious bowl shaped breakfast – crisp and golden brown on the outside and soft in the center, made with fermented rice flour. Tastes great with sweetened coconut milk or a spicy gravy or curry.

Ingredients:

2 cups raw rice
1 handful old cooked rice soaked in water
1 - 14 oz can coconut milk
2 tbsps sugar
water
1 tsp yeast (dissolved in warm water , wait a few mins before adding it to the batter)
salt to taste
1 pinch baking soda
Salt

Preparation:

Soak the rice over night.
Grind it along with the coconut milk, cooked rice,water as required and sugar –till smooth.
Add the dissolved yeast and some salt to the ground mixture.
Set aside to ferment in a warm place for 12 hrs.
Add the baking soda to the batter and mix well 1 /2 hr before making the appams.
Heat aappachatti (a vessel to make appams that is deeper in the center with handles)
Pour a spoonful of the batter in the center.
Hold the handles of the vessel and swirl around so the batter spreads in a thin layer all around and is thicker in the center.
Cover and let it simmer till the appam is fully cooked and the sides are crisp and browned.
Serve immediately with sweetened coconut milk or chicken gravy.

Tips:

Ferment the batter by leaving it in a warm oven-especially during winter

Ease of preparation: Easy

No. of servings: 6 - 8

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Pal Appam