Appam (sourdough Rice Pancakes) Recipe

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• 1 tsp sugar (or to taste) .
• 1 whole coconut .
• coconut water or hot water .
• 1 c cooked rice .
• 1/4 tsp baking soda (if needed, in the event the batter does not rise) .
• 1/4 tsp salt (more to taste) .
• 2 c raw rice (non-glutinous, neededmedium-grain) .
• 1/2 tsp yeast, granules dissolved in a little

• Step #1 Start 12+ hrs in advance of mealtime.
• Step #2 Immerse the raw rice in at least double the amount of water.
• Step #3 Soak for 4-5 hrs.
• Step #4 Break open the coconut into two halves, reserving the water.
• Step #5 Grate the coconut.
• Step #6 Put aside 4 c for the appams.
• Step #7 The rest can be used for making Sweetened Coconut Milk.
• Step #8 Seven+ hrs in advance of mealtime:.
• Step #9 Drain the soaked rice.
• Step #10 Grind it along with 4 c grated coconut & cooked rice to a fine thick paste.
• Step #11 Add 1 c of the reserved coconut-water as needed to grind smoothly.
• Step #12 Pour into a mixing bowl, at least 3 times the volume of the batter (~2 gallon mixing bowl), leaving room for the batter to rise.
• Step #13 Add the yeast & mix lightly.
• Step #14 Mix in the salt & sugar to taste.
• Step #15 Allow to ferment for at least 6 hrs at about room temp, ideally 90 degrees F.
• Step #16 If your room is above 90, ferment less time, or the appam will be very sour.
• Step #17 If your room is cooler, keep the batter warm in a gas oven (with a pilot light).
• Step #18 Alternately, warm your electric oven to its minimum & let cool to 110 before putting batter inside.
• Step #19 A yogurt maker also provides the right temperature environment.
• Step #20 Add baking soda, if needed for puff in the event that the batter did not rise much.
• Step #21 Heat a small non-stick wok, ideally a small curved bottom one to get rounded c-like appams.
• Step #22 Pour approximately half a c of batter & quickly but carefully swirl the pan around such that only a thin layer of the batter covers the sides & a thick layer collects at the bottom.
• Step #23 Cover up with a lid & cook each appam on medium heat for about 3 min(s) or till the edges have become golden crisp & start lifting off the wok.
• Step #24 The centre should be soft & spongy.
• Step #25 A well-fermented batter will form small lacey holes all over the appam while cooking.
• Step #26 Repeat for each appam.
• Step #27 It is faster to have 2 pans going at the same time.
• Step #28 Serve with Sweet Coconut Milk.
• Enjoy the Appam (Sourdough Rice Pancakes) recipe

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Breakfast / Pancakes

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