Pancakes

Appam

Recipe (makes 20 - 25)

• 2 cups Rice
• 1.5 cup Cooked white rice
• 1 cup Coconut Milk
• 1.5 teaspoon Baking Soda
• Salt to taste
• 1.25 cup Vegetable Oil

Method

1. Wash and soak rice for about two hours.
2. Drain and with cooked rice, coconut milk and sufficient water grind to a pouring consistency.
3. Ferment over night in a warm place.
4. Next morning add baking powder and salt to taste. Beat well.
5. Take a small, round bottomed kadai. When the kadai is hot, lower heat to medium, spray oil, or rub oil with a pad on the sides and the base.
6. Next, pour a ladleful of batter around the sides so that the batter flows down to the center and a thin film clings to the sides.
7. Cover and cook for three minutes. Now, lift up one edge of the appam with a fish slice and scoop it out of the kadai (it will come off easily without sticking).
8. A typical appam will be crisp and thin on the edges and soft, fluffy and thick at the base, i.e, the center.