by pauljoseph
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pauljoseph's Notes:
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1 cup
Rice Flour
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1 tablespoon
Semolina
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1/2 cup
Water
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1/2 teaspoon
Yeast
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3 tablespoons
Sugar
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1 1/2 to 2 cup
Thick coconut Milk
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1/4 teaspoon
Salt
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Prepare a thick porridge with the semolina and water. Cool
Ask the hotline about this step!Mix together remaining ingredients other than salt; beat in a blender for 2 minutes.(The batter should have a single cream consistency)
Ask the hotline about this step!Cover the bowl and prove for 6 to 8 hours
Ask the hotline about this step!When double in size, add salt and more coconut milk
Ask the hotline about this step!Heat an ‘Appam’ pan, ladle ¼ cup of the batter into the center of the pan
Ask the hotline about this step!Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter around the center
Ask the hotline about this step!Cover the pan and cook 4 to 5 minutes till the center is cooked; the edges ought to have a golden brown crust Usually we have with a spicy curry or a fish moily
Ask the hotline about this step!I love this recipe. Reminds me of Thai and Sir Lankan Street snacks.
Those are so lovely, PaulJoseph!
Cordelia Usually we serve with MEEN MOLEE (FISH IN COCONUT MILK) I had post the Recipe
So elegant and beautiful. What do you serve them with?
Kerala, what a great place. loved the food...
Cordelia thank you for your comment usually this is our breakfast dish serve with egg curry , egg roast (Both recipe you can find from my posts) or with thick coconut milk
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
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usually this is our breakfast dish serve with egg curry , egg roast (Both recipe you can find from my posts) or with thick coconut milk