Appam (The Lace Hopper) 

A simple Indian Bread made of fermented   rice flour and coconut milk batter , cooked in a thick bottom cast  iron wok (Appam Chatti). Appam has a thick yet light and spongy centre and golden brown lazed sides.

No of portions: 20 appams

Ingredients                              

1.    Coarse white rice flour        

2.    White rice flour                   

3.    Water                                 

4.    Coconut milk                      

5.    Sugar                                  

6.    Yeast                                  

7.    Salt               

Qty

25 gm

350 gm

300 ml

350 ml   

30 gm

3 gm

to taste 

 Method:

The rice porridge

Boil 200 ml of the water, add the coarse flour to it and make porridge like mixture and allow it to cool.

1st Phase of the batter

Blend the rice flour with the rest of the water to make a fine paste and knead in the above porridge. Blend this mixture well with coconut milk, yeast, and sugar add salt and keep aside to ferment for a minimum of 8 hours under room temperature.

2nd Phase of the batter

30 minutes before making appam, mix the batter once again to check the salt and sugar and loosen the batter  with  coconut milk  to required batter consistency.
Cooking the Appam

Heat the appam chatty (wok), pour one ladle (2 Oz) of batter and rotate the wok gently to spread the batter evenly to from lace at the sides and a spongy center. Cover the skillet with the lid. Remove the appam as soon as the center is cooked and sides are crisp golden brown in colour.