Rice flour - 5oo gm. (1.1 pound or 17.5 oz or 2.18 cup)
Toddy - 200 ml. (less than a cup).
Coarse rice flour - 2 tbsp.
Coconut milk - 1 cup or more as needed.
Baking soda - 2 pinches.
Salt to taste.
Sugar - 2 tbsp.
METHOD:
Roast the rice flour slightly.
Mix the coarse rice flour with one cup water and cook to a porridge consistency. Allow that to cool. Add this and toddy to the rice flour, mix well, make a thick batter. Leave overnight to ferment or at least 8 hours.
Add the coconut milk, baking soda, salt and sugar. Cover and let it stand for 10 minutes. The batter should be thin. Pour a big spoonfull of batter in hot iron pan. Tilt the pan with both hands and give it a circular twist, about 1 1/2 inch more. Cover and cook for 30 seconds or until the center is puffed. Repeat with remaining batter. Serve hot with chicken curry or mutton stew or egg curry or vegetable kurma.
Mix the coarse rice flour with one cup water and cook to a porridge consistency. Allow that to cool. Add this and toddy to the rice flour, mix well, make a thick batter. Leave overnight to ferment or at least 8 hours.
Add the coconut milk, baking soda, salt and sugar. Cover and let it stand for 10 minutes. The batter should be thin. Pour a big spoonfull of batter in hot iron pan. Tilt the pan with both hands and give it a circular twist, about 1 1/2 inch more. Cover and cook for 30 seconds or until the center is puffed. Repeat with remaining batter. Serve hot with chicken curry or mutton stew or egg curry or vegetable kurma.
More sugar can be added to make appam sweet.
"ENJOY COOKING AND EATING"
"ENJOY COOKING AND EATING"
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