Classic Kerala bread, this is up posed to have been introduced by the Portuguese centuries ago,from Ceylon. It was for many years a typical Syrian christen food. It is still serves in christen families for breakfast. It has also developed appeal among other people’s of Kerala too, and is regularly served as a starter for lunch and dinner.
Rice flour 1cup
Semolina 1tbsp
Water 1/2 cup
Yeast 1/4 tsp
Sugar 3tbsp
Thick coconut milk 11/2to 2 cup
Salt to taste
Method
Prepare a thick porridge with semolina and water let it cool.
Mix all ingredients (other than salt) put into a blender and beat for 2 minutes.
(the batter should be like a single cream consistency) Cover the bowl and allow to prove for 6 to 8 hours.when double in size ,add salt and more milk.
Heat Appam pan ,ladle 1/4 cup of the batter in to the center of the pan,immediately lift the pan and rotate it to spread the batter.cover the pan and cook 4 to 5 minutes until the center is cooked and the edges are golden brown
Remove with the spatula
(serve with vegetable or meat stew)
