Indian cuisine · Breakfast & Eggs

Appam with Coconut Milk

Bowl-shaped rice pancakes with delicate lacy edges and a soft centre, served with lightly sweetened coconut milk.

Ingredients · for 4 servings

• 300g short-grain rice
• 100g cooked rice
• 400ml coconut milk
• 3 tbsp shredded coconut
• 1/2 tsp dry yeast
• 2 tbsp sugar
• 2 tbsp oil
• 1 tsp salt

Instructions

1. Wash the short-grain rice and soak in plenty of water for 5 hrs. or overnight, then drain thoroughly.
2. Blend the soaked rice with the cooked rice, shredded coconut and 200ml coconut milk until very fine into a smooth, thin batter.
3. Stir in the yeast and 1 tbsp of the sugar and let the batter rise covered in a warm spot for 8–10 hrs. until visibly risen and smelling faintly of bubbles.
4. Stir in the salt and enough water so the batter has the consistency of pouring cream – if it's too thick, no lacy edge will form.
5. Lightly oil a curved pan, pour in a ladleful of batter, swirl the pan once immediately and cook covered for 3 min. until the edge is crisp and the centre has set white.
6. Briefly warm the remaining coconut milk with the rest of the sugar and serve in small bowls alongside the warm appam.