Description
Appam is a light and spongy rice pancake from India that is naturally gluten free. The traditional method uses a liquor made from coconut flowers for fermentation. Since we don’t have access to that we will be using yeast to get the rise in our batter.
Ingredients
Units
Scale
- 1 cup Raw Rice soaked in water overnight
- 1/2 cup Cooked Rice
- 1 tsp Sugar
- 1 tsp Active Dry Yeast
- 3 Tbls 110° Warm Water
- 1/2 tsp Salt
- 1 cup Coconut Milk
- 1 Tbls Maple Syrup
Instructions
- Soak 1 cup of rice in room temperature water overnight.
- Make 1/2 cup of cooked rice
- Activate the yeast by dissolving yeast and sugar in 110° water. Let sit for 15 minutes.
- Strain the soaked rice and add it to a blender with the cooked rice, salt, coconut milk and maple syrup. Blend until smooth, about 5 to 10 minutes. Pour into a large mixing bowl with a lid.
- Mix the yeast into the batter, cover and let rise for at least 3 hours and up to 30 hours. The longer it ferments the more sour the Appam wiil be.
- To cook the Appam; Put a little oil in a flat pan over medium heat. Spread the batter in the pan and cover it while it cooks. It’s done when you can touch the top and it doesn’t stick to your fingers. Remove to a cooling rack. Once they have cooled they can be stacked on top of each other.
Notes
This recipe makes 4 7″ Appam. You can double it if you want to make more.
