Breads & Baking · South Asian

Appam

Name: Appam
Total time: 600 min
Yield: 2
Ingredients: 2 cup long-grain rice (soaked); ½ cup cooked rice; 1 cup coconut milk; 1 tsp active dry yeast; 1 tbsp sugar; 1 tsp salt; 1 ½ cup water

7 ingredients · 600 minutes · 2 servings

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VegetarianVeganPescatarianNo porkNo alcohol

Contains: tree nut

Ingredients

Servings:

2 cup	long-grain rice (soaked)
½ cup	cooked rice
1 cup	coconut milk
1 tsp	active dry yeast
1 tbsp	sugar
1 tsp	salt
1 ½ cup	water

Method

mix5 min
very smooth batter
Blend soaked rice, cooked rice, coconut milk and enough water to make a smooth batter. Coarse rice particles tear the fragile lacy edge instead of setting into a continuous film.
ferment480 min
batter visibly aerated and lightly tangy
Stir in yeast and sugar and ferment until the batter is expanded and bubbly. Time is only a guide; visible aeration is the evidence that the batter can lift.
mix1 min
thin, pourable batter
Stir in salt and enough water for a batter that flows readily around the pan. If it sits in a mound, the rim will be thick rather than lacy.
cook3 min
lacy brown edge, set spongy center
Pour a small ladle into a hot curved pan, swirl once so a thin film climbs the sides, cover and cook without flipping. Stop when the center is just set; prolonged cooking dries the characteristic soft middle.