Coconut appam (indian pancake with coconut milk) for breakfast
Coconut appam is a Indian pancake recipe and a popular breakfast and dinner dish in Kerala and Tamilnadu served with non veg curry or coconut milk. Coconut appam is available in the restaurants serving Kerala cuisine, Chettinad cuisine and Kongu cuisine. Coconut appam is one best south Indian breakfast food and tastes delicious when served with mutton curry. The aroma of fenugreek seeds and coconut is addictive. Try this coconut appam recipe at home and Enjoy Cooking!!!
Ingredients
6
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Preparation
Preparation15 hours
Cook time30 min
- Clean wash and soak both the rice atleast for one hour in water. Soak urad dhal seperately atleast for one hour and soak fenugreek seed atleast for five hours in water.
- Grind all well soaked ingredients to a form of batter.
Allow the batter to ferment atleast for 8 hours. - Grind the cocunut in the mixie. Add salt and the coconut paste to the fermented batter.
- Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter.
- Cover with a thick heavy lid and cook on medium heat for two to three minutes.
- Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy.
- Serve hot.
Tip:While preparing this appam if you sprinkle jaggery over the appam it taste good.
Note: While preparing the batter do not add plenty of water because while adding coconut milk, the batter becomes watery.
