Description
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
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1.25 cup
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0.75 cup
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0.75 cup
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0.5 cup
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2 Tbsp
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1 pinch
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0.25 tsp
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0.25 tsp
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0.25 tsp
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0.25 cup
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100 g
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80 ml
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20 ml
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25 g
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Cooking
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.
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.
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.
Pancakes on the main photo, I served in Russian style, but really they should look something like this:
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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