Add a twist to one of the all time favorite breakfast of Keralites & surprise your loved ones with these outstanding pretty pink fluffy lacey appams with crispy edges!
Beetroot- 1, cut into medium size pieces
Raw white rice – 1 cup
Cooked rice – 1/2 cup
Freshly grated coconut – 1/2 cup
Yeast – 1/2 tsp
Sugar – 1 tsp
Salt – To taste
Oil- As needed
Water- As needed
Method: Wash and soak the rice in water for 4-5 hours. Transfer the soaked rice into a grinder along with cooked rice, grated coconut, and salt. Blend it into a smooth batter. Add the yeast and keep it overnight for fermenting.
Pressure cook the beetroot chunks until they becomes tender. Allow it to cool. Grind the beetroot into a fine puree using little water. Using a strainer, strain the beetroot juice from the puree. Mix this juice with prepared batter. Add sugar to the batter and mix them well. Keep it aside for 5 mins. Heat a nonstick/cast iron appam chatti. Grease it with a few drops of oil. Gently pour a ladleful of batter into the pan. Immediately swirl the pan to spread the batter in a flower shape. The batter settles back to the center. Cover with a lid and cook on medium flame till the edges turn golden brown and crisp. Using a spatula, gently loosen the sides of the appam from the pan and transfer into a plate. Serve with curry of your choice and enjoy!