serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 220 g (1 cup) dosa rice (or any short-grain rice)
- 250 ml (1 cup) warm water
- 5 g dry yeast
- 2 tsp sugar
- 185 g (1 cup) cooked short-grain rice
- ½ cup frozen shredded coconut, thawed
- salt, to taste
This recipe needs to be started one day in advance.
Instructions
- Wash the dosa rice a couple of times until the water runs clear, then place in a bowl with 500 ml (2 cups) cold water and stand for 4-5 hours. Drain.
- Place the warm water, yeast and half the sugar in a small bowl. Set aside for 10 minutes or until foamy.
- Place the yeast mixture, drained soaked dosa rice, cooked rice and coconut in a blender and blitz to form a smooth paste. Pour into a large bowl, cover with plastic wrap and leave to ferment in a warm place overnight.
- Stir the remaining teaspoon of sugar and a pinch of salt into the fermented mixture. The mixture should be the consistency of pancake batter. If it is too thick, add a splash of water.
- Heat an appam wok over medium-high heat until a small drop of water sizzles on it. You could use a non-stick frying pan or wok, however, the size will be different to a traditional appam. Add a ladle of batter to the appam wok and gently tilt it around the edges, following the shape of the pan. Cover with a lid and cook for a few minutes or until the appam is cooked - the middle will be soft and set and the edges will begin to brown. Repeat with the remaining batter. Perfect served with vegetable ishtu.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
