Typical Kerela crepe/pancake prepared using rice and coconut milk. Appam is relished with Ishtew a vegetable side dish.
Soaking Time : 4 Hours
Fermenting Time : 8 Hours
Cooking Time : 20 mts
1¼ Cup Raw Rice
½ Cup Cooked Rice
¼ Cup Urad Dal / Black Gram split
1-Cup Coconut Milk
Oil for shallow frying
Salt to taste
Wash and soak the Rice and Urad Dal for 4 hours. Grind to a smooth paste, adding Water as required. Add Salt and stir well. Cover and keep overnight in a cool place to ferment. Dilute the batter with Coconut milk.
Heat a shallow nonstick fry pan or specially made Appam pan and grease it with little oil. Add one ladleful of the batter, swirl the pan to spread all over, cover and cook over low heat. The edges should be thin and crisp, while the center soft and spongy.
Serve hot with Vegetable Ishtew or Kadala Curry.
Special thanks for this 🙂
You are welcome Pandian.