Preparation / Directions:
Mix the sugar and yeast in warm (almost hot) water and set aside for half an hour. If it has not risen, the water was not warm enough. When it has risen, mix in the rice flour and warmed milk. Add the mashed rice. (No blending, just mix thoroughly by hand.)
Set aside for half and hour to three hours.( After that, keep it in the fridge.)
When ready to cook, add more rice powder or milk or water if needed to make a smooth thick batter.
Heat a *non-stick* (important - else it is very frustra- ting :) - griddle and pour half cup of batter at a time. Flip when one side is done.
If you have a non stick special "Appam" pan, usually available in Kerala (or a tiny non stick saute pan may be used) you can pour a spoonful of this batter in the middle of the pan and swirl it around so that the edges of the pancake become lace-like and crunchy. These are called lace-appams :)
The following is the *real* and time consuming method:
Raw rice - 2 cups Coconut milk - 1 cup yeast, beer or coconut water
Soak rice in water overnight and blend. While blending, set aside some of the grainy mix (half cup) and blend the rest to a fine paste/batter. Sometimes fresh coconut is added while blending.
Heat pan and slowly stir the grainy mix. When it becomes sticky and looks cooked, cool it and add to the rest of the batter. This is called "kappi" :)
Add the coconut milk, coconut water or toddy ;) (try beer) etc. to make a consistent batter. Let it rise overnight.
The next day steam it in plates or make pancakes on griddle. Some folks add more sugar to the batter, steam it and serve it with extremely hot meat curries.
Maya Nair
|
