South Indian sweets like appam are soft in the middle and crispy on the edges. This appam doesn't have yeast in it, which makes it a healthier choice. It goes well with many kinds of curries and chutneys.
Ingredients: 1 cup of rice. 1/4 cup of grated coconut. 1/4 cup of cooked rice. 1/2 teaspoon of sugar. 1/2 teaspoon of salt. 1/4 cup of water approximately.
Instructions: Make sure the rice is clean, then soak it in water for 4 to 6 hours, or overnight. Put the soaked rice, grated coconut, cooked rice, sugar, and salt in a blender. Blend until smooth. Gradually add water and blend until you have a smooth batter that is just a bit too thick to pour. It shouldn't be too thin or too thick. Put the batter in a bowl and cover it. Let it sit for eight to ten hours or overnight to ferment. The batter should get a little bubbly and rise. Make sure the pan or skillet doesn't stick is hot over medium-low heat. Use a little oil or ghee to grease it. Put a small amount of the fermented batter in the middle of the pan and quickly swirl it around to spread it out in a circle. The middle part should be a little thicker than the edges. Place the appam in a pan with a lid. Cook it over low to medium-low heat for two to three minutes, or until the edges get golden brown and crispy and the middle is firm. Take the appam out of the pan and serve it hot with any curry or chutney you like.
Prep Time: 15 minutes
Cook Time: 30 minutes
Instituto Nueva Escuela
