Description

Indian coconut pancakes
Appam traditionally prepared savoury and eaten with curries, chutneys and other spicy sauces. But for me, pancakes is exceptionally sweet dish, so I will show you this option. These pancakes are interesting primarily for its texture: brittle crisp edges and a tender, slightly moist center. And the coconut flavor just crazy.

Ingredients

  • Figure

    1.25 cup

  • Water

    0.75 cup

  • Coconut shavings

    0.75 cup

  • Coconut milk

    0.5 cup

  • Sugar

    2 Tbsp

  • Salt

    1 pinch

  • Yeast

    0.25 tsp

  • Sugar

    0.25 tsp

  • Flour

    0.25 tsp

  • Water

    0.25 cup

  • Sugar

    100 g

  • Coconut milk

    80 ml

  • Water

    20 ml

  • Butter

    25 g

Cooking

step-0
To begin, wash and soak a Cup of uncooked rice for 6-12 hours. Then combine the soaked rice, cooked rice and coconut, pour 3/4 Cup of water and carefully grind in a blender into a homogeneous slurry. If you feel that a little water, add a little more.
step-1
Yeast mixed with 1/4 tsp flour and sugar, and fill them 1/4 of warm water, leave for 10 minutes. Coconut-rice mixture pour prepared yeast water and coconut milk, add sugar and salt, again punched a blender and leave for 2-3 hours under the film to ferment in a warm place. After 2 hours the mixture is covered with cute bubbles. For me the dough seemed sweet enough and I added another 1.5 tbsp of sugar.
step-2
Start frying pancakes. Good heat the pan, lightly greased with oil with a brush or cloth. The whole trick to these pancakes in the middle, plump and thin, so pour a little more batter on the middle and quickly distribute the dough and the walls of the pan. In India there are special semi-circular pans, which resemble small wok. The edges should be browned and the middle to remain soft, but not soggy.
step-3
Pancakes on the main photo, I served in Russian style, but really they should look something like this:
step-4
I really like to eat such pancakes with coconut caramel. For its preparation combine the sugar and water, heated on a slow fire until the sugar dissolves and bring to light brown, without disturbing, pour the warmed coconut milk, cook 3 minutes, add the butter and ovarium to desired consistency. In the process of cooling the caramel is still a little thick, then it can be re-heated.
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