Roasted Capsicum, Zucchini and Cherry Tomato Salad - Recipe by Alison Wright
This delicious Summer salad is bursting with colour and flavour and the perfect accompaniment to ...
2 cups rice
1 cup grated fresh coconut (this can be found fresh frozen in snap bags)
2 Tbs sugar
Salt to taste
1/2 tsp baking soda
Water as needed for grinding
Oil for greasing pan
Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4-6 hours or overnight if you can.
Once it is soaked, drain it and add to blender, then add in coconut and blend.
Once it is half blended, add water and make it into a smooth paste. Since it is rice, it wont be too smooth, but it should be as smooth as possible, it shouldn't take much more than 10 minutes.
Store in an air tight container, cover and let it ferment overnight.
The following day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.
Heat a non-stick pan on medium heat.
Ladle one spoonful of batter into the center and swirl over the pan to coat the sides. The thinner the mixture, the softer it will be when cooked.
Cover it and allow it to cook for 45 second to a minute.
Open the lid, remove appam and serve with curry.
Grind the batter to a fine paste, this results in soft appam.
Don't add too much baking soda. If added, it won't give you white appam.
Credits: Aarthi Satheesh
Photo Credits: Nagalakshmi V