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The Caterer

Appams

11 September 2006
Appams

South-west Indians from Kerala and Goa believe that the Portuguese introduced these pancakes during the 16th century. True or not they have evolved over the period to become a luxurious alternative to chapattis. Serve as accompaniment to vegetarian dishes.

Special utensil: small Indian wok - kadhai

INGREDIENTS

(Makes about 10)

250g rice flour
5-10g yeast creamed with a little water
10g sugar
1tsp salt
Water
150ml fresh coconut water (or milk)
Butter

METHOD

Dissolve 2tsp of rice flour in water. Boil to form a starchy gel and cool.

Combine the starch rice flour yeast sugar and salt with about 2tbs of water to form a soft dough. Cover and set the batter aside to ferment for three hours. Stir in the coconut water.

Heat the kadhai and brush lightly with clarified butter. Ladle about 3tbs of batter into the kadhai so that it coats the sides and a little mound forms in the bottom. Cover with a lid and fry-steam for roughly a minute. Remove the appam with a palette knife.

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