Prep Time: 30 Minutes
Cook Time: 20 Minutes
Appam is a very famous South Indian dish that is loved by millions of people. It is very easy to prepare and requires very few easily available ingredients. Today, I am going to share a vegan and gluten-free version of the famous appam. The batter can be kept in the fridge for about 4 days, but I am sure it will be gone long before that. If you are preparing the batter a day in advance, remember to keep it in a refrigerator. Also make sure to remove it from the fridge at least 30 minutes before you actually start cooking it. So let’s get started.
- 2 cups of rice
- 1 cup freshly grated coconut
- 1 cup warm water
- 1 teaspoon of sugar
- 1 teaspoon of yeast
- 2 tablespoons of oil
- Pinch of salt
- Step 1: Soak the rice for about 6 to 8 hours. A good idea would be to soak it the previous night, which can help you save a lot of time.
- Step 2: Once the rice has been soaked, strain the water and keep it aside. Take a blender, add the rice, grated coconut and salt with about a three-quarter cup of water and blend it to a smooth yet thick paste.
- Step 3: Next, take a pan and put it on the stove on low heat. Add about three-quarters of the batter and constantly stir it until it thickens and turns a bit translucent. Cool this mixture and add it to the remaining batter. Cover the entire mixture and keep it in a warm place for about 12 hours or longer.
- Step 4: Next, add the sugar and yeast to warm water and set it aside for 10 minutes. You can then add this to the batter mixture and leave it for another 40 minutes until you notice bubbles on the surface of the batter.
- Step 5: Now you simply have to make some delicious rice and coconut pancakes. Add oil to the pan and cook each pancake on either side for 2 to 3 minutes. The edges should become crisp while the centre is well-cooked.
That’s all! Enjoy the freshly prepared rice and coconut pancakes whenever you like!
Picture courtesy: Flickr's Creative Commons.