APOM

Appam is a famous South Indian breakfast dish especially in Kerala.It uses raw rice, cooked rice and  coconut milk. After soaking the rice  for few hours, grind it using mixer and fermented for 8 hours then only it is cooked using appam pan. After pouring the batter, swirl the pan to have a crispy edge but thick in the middle.

Instead of doing it in a traditional way, I tried this simpler method using rice flour and yeast,the result is close to original appam but using normal flat pan since I don't own a special pan for making the appam. In Malaysia and Singapore it is called apom normally served with orange colored sugar.



APOM RECIPE 

# 300g rice flour
# 240-270ml coconut milk from ½ a grated coconut
# ¾ tsp instant dried yeast granules
# ¾ tsp salt or to taste
# 60g castor sugar

METHOD

Combine rice flour, yeast, salt, sugar and coconut milk in a mixing bowl. Stir into a smooth batter then cover with a clean tea towel. Leave mixture to rest for 40-45 minutes or until doubled in bulk.

Heat a miniature kuali or pan over medium high heat. Lightly grease the kuali with a piece of oiled cloth. Pour a ladle of batter into the kuali. Swirl the batter to coat the kuali evenly, then cover with a lid. Allow to cook for 2-3 minutes over a gentle low heat.

Once the edges are light golden brown, use a spatula to scrape around under the apom. Lift it out of the pan and continue with the rest of the batter.