Appam (Vellayappam) (അപ്പം)
Category: breakfast — fermented bowl-shaped pancake
Course: breakfast | Diet: vegan
Meal roles: breakfast
dinner

Lacy-edged, soft-centred rice pancakes fermented with a little coconut; the classic for stews and egg curry.

Spice level: 0
Prep time: 20 minutes | Cook time: 10 minutes

Ingredients (per person):
name: Raw rice (or rice flour)
qty: 80
unit: g
name: Fresh coconut, grated (for milk)
qty: 30
unit: g
name: Cooked rice (leavening starter)
qty: 20
unit: g
name: Sugar and salt
qty: 3
unit: g

Steps:
Soak and grind the rice into a fine batter with thick coconut milk and a little sugar.
Add the leavening starter and ferment overnight (or blend in cooked rice with a pinch of yeast for a quicker rise).
Heat an appachatti (round pan), melt a little ghee, pour in a ladle and tilt so the batter forms a thin lacy edge and thick centre.
Cover briefly so the thin part steams; remove when set, fold and serve with stew, egg curry or a mild curry.

Tags: fermented
savory
coconut