I love eating Kerala Appam or the Laced Rice Crepe but I cannot find it in the area I am staying in. I get to eat it only when I go back home as there is an Indian lady selling it in the market near my mother-in-law's house. Thus, after watching many videos on how it is made, I decided to try it out.
Ingredients:
- 1 1/2 cups of raw rice, soaked for about 6 hours so that they can be ground easily
- 3/4 cup of coconut flakes
- 1/2 cup of cooked rice
- 6 tbsp sugar (according to taste, so you may reduce or add more)
- 1 1/2 cup water
- 1/2 tsp yeast
- A pinch of salt (according to taste, so you may add more)
Method:
- Add soaked rice, coconut flakes, cooked rice and some water into a blender and blend till they are very fine.
- Sieve the blended ingredients into a big bowl.
- Add sugar into the bowl. Stir till the sugar dissolves.
- Add yeast into the bowl and stir the batter.
- Cover the bowl with a cling wrap.
- Leave the bowl on your counter top and let the batter ferment overnight (6 to 8 hours).
- Add a pinch of salt and stir it into the batter until the batter is smooth.
- Heat up a small kuali (mine is 21 cm in diameter) and grease it with cooking oil.
- Note: if the batter sticks to your kuali, just put some oil into your kuali and break an egg into it. Fry the egg and rub it onto every part of your kuali.
- Scoop the batter into the kuali and swirl to get a thin crepe.
- Cover the kuali and cook the batter for about 5 minutes.
- Remove once the crepe is done.
- Repeat till all the batter is finished. (Remember to grease the kuali after every crepe is done.)
- Serve.
