Appam, those delightful, bowl-shaped pancakes, have always held a special place in my heart. There’s something so comforting about their soft, spongy center and crispy, lacy edges. I recently stumbled upon a fantastic way to make them using rice flour, and let me tell you, the results were incredible! They’re surprisingly easy to prepare, and the flavor is just perfect – slightly tangy and subtly sweet. This recipe is a winner, and I’m so excited to share it with you.
Rice Flour Appam (Appe) Recipe
This recipe focuses on using rice flour to achieve that characteristic appam texture. It’s a great alternative to using solely soaked rice, especially when you’re short on time. The addition of a few simple ingredients helps to create the perfect batter for those beautiful, bowl-shaped pancakes.
### Ingredients:
- 1 cup Rice Flour
- 1/2 cup Cooked Rice
- 1/4 cup Grated Coconut
- 1/4 teaspoon Instant Yeast
- 1 teaspoon Sugar
- Salt to taste
- Water as needed
- Oil for cooking
Instructions:
- Prepare the Batter: In a blender, combine the cooked rice, grated coconut, and a little water. Blend until smooth. This mixture will act as a natural leavening agent and add a subtle sweetness.
- Combine Dry Ingredients: In a large bowl, mix together the rice flour, yeast, sugar, and salt.
- Mix Wet and Dry: Add the blended rice and coconut mixture to the dry ingredients. Gradually add water, mixing continuously, until you achieve a smooth batter with a consistency similar to pancake batter. It should be pourable but not too thin.
- Ferment the Batter: Cover the bowl with a lid or plastic wrap and let it ferment in a warm place for at least 6-8 hours, or overnight. The batter will rise and become bubbly. This fermentation process is crucial for the appam’s characteristic texture and flavor.
- Prepare the Appam Pan: Heat an appam pan (or a small, heavy-bottomed pan) over medium heat. Lightly grease the pan with oil.
- Pour the Batter: Pour a ladleful of batter into the center of the hot pan. Gently swirl the pan to spread the batter evenly, forming a thin layer around the edges and leaving a thicker center.
- Cook the Appam: Cover the pan with a lid and cook for 2-3 minutes, or until the edges turn golden brown and crispy, and the center is cooked through. The appam is done when the center is no longer sticky.
- Remove and Serve: Carefully remove the appam from the pan using a spatula. Serve hot with coconut milk, vegetable stew (ishtu), or any curry of your choice.
- Repeat: Repeat the process with the remaining batter, greasing the pan each time.
The beauty of this recipe lies in its simplicity and adaptability. You can adjust the sweetness by adding more or less sugar. Feel free to experiment with different toppings and side dishes to create your perfect appam experience. I hope you enjoy making and eating these delicious rice flour appams as much as I do! They’re a wonderful treat for breakfast, brunch, or even a light dinner.
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