Steps |
Method |
| 1 |
Add the raw rice to about 4 cups of water and let it be for about 3 to 4 hours |
| 2 |
Take the rice from water after draining it completely and grind it to a regular idli consistency. Add the coconut milk to it and mix well. Let it ferment overnight. |
| 3 |
Add baking soda and salt the next morning a half hour or so before preparing appam.
|
| 4 |
Frying the appam is similar to making dosa, but be careful not to stretch the dough. Use a hollow pan, wipe oil with a cloth or paper not too much, and pour about one ladle dough in the middle and just lift the pan and rotate the pan fir the dough to spread from the middle. |
| 5 |
The idea is to leave the big lump in the center and thin crust along the edges spreading from the center. Thicker in the middle and thinner as it spreads to the edge. IF you want it crispy sprinkle a little oil along the edges. Cover it with a lid and wait for about 2 minutes and remove |
| 6 |
For breakfast it is tradition to serve with sweetened coconut milk mixed with milk. IT is also served with hot curry of many sorts. Serve it hot, hot. Enjoy |
