These lacy crispy edged, bowl shaped or flower-shaped, tasty pancakes are made from fermented rice batter. These are paired with your favorite curry poured at the soft center and relished!
Raw rice -1 cup, soaked overnight or for 4-5 hours
Boiled cooked rice – 1 cup
Freshly grated coconut – 1 cup
Egg – 1
Onion- 1, finely chopped
Carrot – 1, thinly shredded
Coriander leaves- A small bunch, finely chopped
Dry red chili flakes- 1 tbsp
Green chilies-2, finely chopped
Curry leaves- A sprig, finely chopped
Turmeric powder- 1/4 tsp
Instant yeast – 1/4 tsp
Warm water – 1-1/2 cups
Sugar – 1 tsp
Salt – To taste
Method: Drain the soaked rice. In a blender, blend together the drained rice, cooked rice, grated coconut, and water (as needed) into a smooth batter. Transfer this into a bowl. Add the remaining water, sugar & yeast and mix well. Cover the bowl loosely with a lid and let it ferment for about 5-8 hours or overnight in a warm place until the batter is almost doubled in volume and bubbly.
Once the batter is ready, add the chopped onions, shredded carrots, coriander leaves, dry chili flakes, green chilies, curry leaves, turmeric powder, & salt to the batter and mix well.
Heat a nonstick appam chatti. Using a ladle, gently pour a scoopful 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 nonstick spatula, gently loosen the sides of the appam from the pan and transfer into a plate. Serve crispy appams with curry of your choice!