INGREDIENTS:
- Maida / All purpose flour - 1 cup
- Rice flour -1 cup
- Egg - 1
- Thick coconut milk - 3/4 cup
- Baking powder - 1/4 tsp
- Salt to taste
METHOD:
- Shift maida, rice flour and baking powder along with salt.
- Beat egg very well and make it frothy. Add to the flours and mix well. Pour coconut milk, little at a time and make a batter which has a consistency, which is a bit lighter than idli batter.make batter like not too loose like dosa batter, nor too thick like idli batter.
- Add water if necessary to get the right consistency.
- Stir the batter well, so that some air bubbles form in the batter.
- Let the batter rest for half an hour.
- Before preparing the appam, stir the batter once again well.
- Heat a non-stick pan on medium high heat.
- Grease a cloth with oil and wipe the non-stick pan with this cloth.
- Using a big ladle, take batter in the ladle and pour into the non-stick pan.
- Do not stir the pan.
- Close with a tight lid and cook on very low heat.
- Appam will start forming holes on the top surface and get cooked in the steam.
- Once the appam is fully cooked, take the appam out of the pan and transfer to a serving plate.
- Continue making more appam in the similar way with rest of the batter.
- Just keep in mind to heat the pan on high before pouring batter and then immediately lower heat to very low simmer, after closing with lid. The high heat will help in forming the holes.
- You can have this appam with sweetened coconut or drinking milk , poured on top of the appam, also add sugar with milk as your taste.Otherwise you can have this appam with any meat curry or potato curry.
