Vegan Appam

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked raw rice thoroughly and set aside.

2. 2

   In a blender, combine the drained raw rice, cooked rice, and coconut milk.

   Ca. 2 min.

   Kokkens note: Blend until you achieve a very smooth batter, adding a small amount of water if needed to help the blending process.

3. 3

   In a small bowl, dissolve the sugar and instant yeast in the warm water. Let it sit for 5 minutes until foamy.

   Ca. 5 min.

   Kokkens note: This step activates the yeast, ensuring your appams will be light and fluffy.

4. 4

   Pour the yeast mixture into the rice batter and add the salt. Mix well to combine.

   Ca. 1 min.

5. 5

   Cover the batter with a lid or plastic wrap and let it ferment in a warm place for 8-12 hours, or until it has risen and is bubbly.

   Ca. 12 t.

   Kokkens note: The fermentation time can vary depending on the ambient temperature. In cooler climates, it might take longer.

6. 6

   Once fermented, gently stir the batter. It should have a pouring consistency; if it's too thick, add a tablespoon or two of water.

   Ca. 1 min.

   Kokkens note: Do not overmix, as this can deflate the batter.

7. 7

   Heat an appam pan or a small non-stick pan over medium heat. Lightly grease it with vegetable oil.

   Ca. 2 min.

   Kokkens note: A well-seasoned cast iron pan can also work if you don't have an appam pan.

8. 8

   Pour a ladleful of batter into the center of the hot pan.

9. 9

   Immediately swirl the pan to spread the batter thinly around the edges, leaving a thicker center.

   Kokkens note: This creates the characteristic lacy edges and soft, spongy middle of the appam.

10. 10

    Cover the pan with a lid and cook for 2-3 minutes, or until the edges are golden brown and crispy, and the center is set and spongy.

    Ca. 3 min.

    Kokkens note: The appam should release easily from the pan when cooked.

11. 11

    Remove the appam from the pan and repeat with the remaining batter, greasing the pan lightly between each appam if needed.

    Kokkens note: Serve immediately while warm.