Jaffna style appam make

 To make Jaffna style appam, follow these steps


Ingredients:

  • 2 cups raw rice

  • 1/2 cup cooked rice

  • 1/2 teaspoon yeast

  • 1 teaspoon sugar

  • 1 cup thick coconut milk

  • Salt to taste

Instructions:

  1. Soak the Rice: Wash the raw rice and soak it in water for about 4-6 hours. Drain the water afterwards.

  2. Grind the Rice: Grind the soaked raw rice along with the cooked rice into a smooth batter. You can use a food processor or a traditional stone grinder for this.

  3. Prepare the Yeast Mixture: In a small bowl, dissolve the yeast and sugar in a little lukewarm water. Let it sit for about 10-15 minutes until it becomes frothy.

  4. Mix the Batter: Mix the yeast mixture with the rice batter. Add salt to taste and mix well. Allow the batter to ferment overnight or for around 8 hours, covering it with a cloth.

  5. Prepare the Appam: Once the batter has fermented, it will have risen and become airy. Stir the batter gently. If it's too thick, you can add some water to achieve a pouring consistency.

  6. Cook the Appam: Heat an appam pan or a flat non-stick pan. If you're using an appam pan, ensure it's well-seasoned by greasing it lightly with oil and wiping off the excess with a paper towel.

  7. Pour the Batter: Pour a ladleful of batter into the center of the pan. Quickly lift the pan and rotate it in a circular motion so that the batter spreads and coats the edges, with a thicker center.

  8. Cover and Cook: Cover the pan with a lid and let the appam cook on medium-low heat for about 2-3 minutes. The edges should become crispy and golden, while the center remains soft and spongy.

  9. Remove and Serve: Once the appam is cooked, gently remove it from the pan using a spatula. Serve it hot with Jaffna-style coconut milk-based curries, stews, or chutneys.

Remember, making appam might require a bit of practice to get the perfect texture and shape, especially while spreading the batter in the pan. Enjoy your homemade Jaffna style appam!


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