Apam Or Sourdough Rice Pancake |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
One of my fave . My mom used to chill the seived coconut water for 1 week and it will become kinda Toddy , giving a kick to dis humble pancake . Dis plain hoppers are bowl-shaped thin pancakes made from fermented rice batter . Read more . Fairly bland and always served with a spicy accompliment. Ingredients:
3 c raw rice |
1 c grated coconut |
1 c coconut water |
1 / 2 c cooked rice |
10 g yeast |
2 tbsp sugar(or to taste) |
1/2 teaspoon baking pwd |
Directions:
1. Soak the rice in water 4-5 hours.
2. Grind it along with grated coconut and cooked rice to a fine thick paste. Add 1 cup coconut-water ( as needed ) to grind smoothly.
3. Add the yeast and the sugar .
4. Allow to ferment overnight at room temperature
5. Next day , heat a small non-stick wok with a small curved bottom .
6. Add abit of coconut milk , baking powder and mix the batter.
7. Pour approximately half a spoon of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
8. Cover with a lid and cook each appam on medium heat for about 3 to 4 minutes till the edges have become golden crisp .
9. The centre should be fluffy .
10. A well-fermented batter will form small lacey holes all over the appam while cooking.
11. Repeat for each appam .
12. Serve with sweetened milk or some spicy curry or stew stew ( Potato Or Chicken Stew ) .
|
|