Appams Fermented Rice And Coconut Pancake Recipes
APPAMS (FERMENTED RICE AND COCONUT PANCAKE)
This is a classic Keralite breakfast from India. yeah, its high-carb...but delicious.I don't put as much sugar/jaggery as others do...But I put enough to make one happy after a good jog in the sunshine!
Provided by the_mba_chick
Categories Breakfast
Time 6h2m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak the idli rice (white glutinous rice) for 4-6 hours.
- In a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy.
- Grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.It should be of a pourable consistency.
- When the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared.
- Keep the batter closed in a warm corner of the kitchen to ferment overnight.
- .In the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads.
- you will notice holes appearing in the pancake almost immediately.
- Flip it over when the sides begin to brown and cook for a minute.
- Serve with sweetened coconut milk or just as it is.
- Enjoy! :).
Nutrition Facts : Calories 526.8, Fat 4.1, SaturatedFat 3.2, Sodium 4.8, Carbohydrate 113.3, Fiber 2.4, Sugar 25.3, Protein 7.6
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