3 cups Raw rice flour
1 large Coconut, grated
1 cup Coconut Milk, for kneading
1/2 cup Lukewarm water
2 tbsp Sugar
1 tbsp Dry yeast
1 dessert spoon Semolina
1/2 tsp Salt
1. Mix sugar and yeast and cover with a little warm water. Keep aside for 10-15 minutes until froth appears on the surface and starts cracking.
2. Mix well until the sugar and yeast granules are dissolved. Keep aside.
3. Cook the semolina with 1/2 cup water to make a porridge. Sieve the rice flour in a bowl, pour the semolina porridge into it and mix well.
4. Add the yeast ferment and the coconut milk. Knead well for atleast 10 minutes, folding it several times, till a soft dough is obtained.
5. Keep the dough aside to ferment for 5 to 6 hours. Smearing a little coconut milk will make the dough softer.
6. Extract about three cups coconut milk, add it to the fermented dough and make a thin batter without any lumps.
7. Add sugar according to taste and allow the batter to ferment for another 1 1/2 to two hours. Add salt and mix well.
8. Heat a cast iron kadai. Rub with oil. Pour three to four tbsp of the batter in the kadai.
9. Spread the batter by rotating the kadai so that about 21/2 inch of kadai is thinly coated and the remaining batter collects at the centre. Care should be taken to rotate the kadai only once.
10. Cover with a tight fitting lid with a handle. Lower the heat and cook for 3-4 minutes.
11. When appams are ready, their edges resemble crisp lace and the centre is soft and well risen.
12. Serve hot.
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