Appam~ Indian FlatBread

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.

 I was surprised when I was researching Indian Flat breads that Appams, dosas make a part of flat breads. To read about Indian flat breads you can check out here.

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  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.