Appam~ Indian FlatBread

Appam~ Indian Flat Bread

Holidaying in God’s Own
Country?

Want to know what you can
have for breakfast? The choices are myriad from idlis to dosas to Appams.

Appam

• 2 ¼ cups raw rice (I used
  sona masoori)
• 1 cup grated coconut
• 1 cup cooked rice
• 1 teaspoon yeast
• 4 teaspoon sugar
• Salt to taste

• Soak the rice for about 4-5
  hours or overnight.
• Drain the soaked rice and
  grind it well adding the coconut and the cooked rice along with it.
• Grind it to a smooth batter.
  The batter should neither be too thick or too thin.
• In a bowl dissolve the yeast
  in about ½ cup of tepid water and 1 teaspoon of sugar.
•  Let the yeast dissolve for about 10 minutes and
  then mix it well to avoid any lumps.
• Add the dissolved yeast,
  sugar and salt to the batter and mix it well.
• Keep it covered to ferment
  for about 3-5 hours.
• Once the batter is ready
  gently mix it.
• Heat the Appam pan (I used a kadhai/wok)
  and if needed grease it slightly. If it is a non stick pan, you will not need
  to grease it.
• Pour a ladle full of batter
  in the center of the pan and then holding the handles of the pan, swirl the pan
  around to spread the batter.
• Cover the lid on the pan and
  let the Appam cook in low heat for about 2-3 minutes.
• Once the bottom of the Appam
  is crispy and the top looks cooked remove it and keep it warm.
• Repeat the same with the rest
  of the batter.
• Serve it right away with a
  spicy curry or stew.

Appam~ Indian Flat Bread

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49