Cooking Time : 00:15 min South Indian Preparation Time: 24:00 min
Quantity Made: 8 Pieces
1 cup (200 grams) short-grain rice
3 slices white bread
½ cup (75 grams) cooked rice
½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)
1 teaspoon table salt
½ teaspoon vegetable oil
1. Put the raw rice in a bowl, wash in plenty of water 2 or 3 times, and drain.
Add 3 cups (600 ml) water and soak for 3 to 4 hours. Drain.
2. Soak the bread in 1 cup (200 ml) water for 15 minutes.
Take the slices out and squeeze to remove the excess water.
3. Put the raw rice in a spice grinder, add 50 ml water, and grind to a smooth paste.
Transfer to a large bowl.
4. Put the cooked rice, coconut, and bread in a food processor.
Add 2 tablespoons water and process to a smooth batter.
Add to the rice paste in the bowl and stir well.
5. Cover the bowl with plastic wrap and set aside in a warm place to ferment overnight.
6. Add the salt and 2 tablespoons water and stir well.
7. Place a small cast-iron or nonstick wok over medium heat, add the oil and 1 tablespoon
water, and rotate the wok so that the oil-water mixture coats the entire wok.
Pour out the excess oil and water.
8. Pour in 2 ladlefuls of batter and tilt the wok to spread the batter.
The edges should be thin and the excess batter should collect at the center.
Cover with a heavy lid and cook for 2 to 3 minutes or until the edges of the appam start
to leave the wok and are crisp and thin and the center is soft and spongy.
Repeat with the remaining batter.
9. Serve hot with kaikari ishtew, lamb ishtew, kozhi ishtew.