KERELAIAN STYLE APPAM

 

• 1 cup raw rice (preferably parboiled rice or idli rice)

• 2 tablespoons cooked rice

• 1/2 teaspoon instant yeast (or 1 teaspoon active dry yeast)

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/2 cup coconut milk (or use 2–3 tablespoons coconut powder mixed in water)

• Water as needed

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🍽️ Instructions:

1. Soak Rice:
   Wash the raw rice thoroughly. Soak it in water for about 4–6 hours.

2. Prepare Yeast (if using active dry yeast):
   Dissolve yeast in a few tablespoons of warm water with a pinch of sugar. Let it sit until frothy (10–15 minutes).

3. Grind Batter:
   Drain the soaked rice. Blend it with the cooked rice and coconut milk (or coconut water mixture) into a smooth, slightly runny batter. Add water as needed.

4. Ferment:
   Add the dissolved yeast (or instant yeast directly) and sugar to the batter. Mix well. Cover and let it ferment overnight or for 8–10 hours, until bubbly and slightly risen.

5. Final Touch:
   After fermentation, add salt. Adjust consistency — it should be thinner than idli batter but thicker than crepe batter.

6. Cook Appam:

   • Heat a non-stick appam pan or small wok.

   • Pour a ladleful of batter, swirl the pan to spread it thin at the edges with a thicker center.

   • Cover and cook on medium heat until the appam is cooked through and the edges start browning lightly.

   • No need to flip!

7. Serve Hot:
   Best enjoyed with vegetable stew, coconut chutney, or even sweetened coconut milk!