Rice Pancake / Appam
This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan.
I lightly beat four eggs and used a spoon to scoop in the egg.
Rice Pancake / Appam
This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan.
I lightly beat four eggs and used a spoon to scoop in the egg.
Cooking Instructions
- 1
Add in 2 tbsp. lukewarm water to the yeast and sugar in a big bowl. Mix well, set aside for about 10 minutes.
- 2
Add in the rice flour, salt and coconut milk, mix well. The batter should be of dropping consistency. Cover it and set aside for about 2-3 hours.
- 3
Heat up the mould or an appam pan, grease it lightly with oil.
- 4
Pour enough batter into it, slowly rotate the mould or pan in a circular motion so that a thin layer forms on the side while the centre reminds thick. Use a spoon to scoop in the egg, add in 2 spoons of egg mixture in each mould. If you use an appam pan, crack an egg in the centre.
- 5
Cover and cook for a minute, remove the appam when the centre fluffy part is cooked. Sprinkle a bit of black pepper on top. Or you can serve it hot with curries.
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