Appams

Our August Daring Cook Challange was to make Appams.  Be sure to check out my full post on my main blog.  The recipe was provided to us by Mary of Mary Mary Culinary.

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Appam
Servings: Makes about 15. I find 3-4 are enough for a serving

Ingredients:

• 1 ½ cups (360 ml/300 gm/10½ oz) raw rice
• 1 ½ teaspoons (7½ ml/5 gm) active dry yeast
• 2 teaspoons (10 ml/9 gm) sugar
• ½ cup (120 ml) of coconut water or water, room temperature
• 1 ½ tablespoons (22½ ml/18 gm) cooked rice
• ½ teaspoon (2½ ml/3 gm) salt
• About ½ cup (120 ml) thick coconut milk (from the top of an unshaken can)

Directions:

• Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.

• Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
• Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.
• Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry--they are mild tasting when cooked!
• Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. I recommend test-cooking one before thinning the batter.
• Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.

• Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.
• Make another, and another.  

• Serve with curries of your choice - I served mine with a lamb ishtew and a sambar vegetable curry