APPAM RECIPE (Rice & Coconut Hoppers)

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APPAM RECIPE (Rice & Coconut Hoppers) am pp s: 3 l A 0 a p t Nutrient Content c o s T per Serving Calorie: 495kCal A Carbohydrate: 80g s p Protein: 10g c p Fat: 15g p "Appam is a tasty lacy soft hoppers made from a a 5 m : ground, fermented rice and coconut batter. Appam s g is usually served for breakfast with vegetable stew. pe vin r ser They are gluten-free and vegan as well". INGREDIENTS: INSTRUCTIONS: 2 cups regular rice Rinse both the rice varieties together a couple of times. Soak both regular rice and parboiled rice in water for 4 1 cup parboiled rice to 5 hours. 1 to 1.5 cups grated coconut Drain and then add them to the grinder. Add grated coconut, cooked rice or poha, dry active yeast, salt, and A fistful of cooked rice or poha (flattened rice) sugar. ½ tsp dry active yeast Add the required amount of water and grind all the 1 tsp salt ingredients to a smooth flowing batter. Pour the batter into a large bowl or pan. Cover and keep 2 tbsp sugar aside for fermenting for 8 to 11 hours, depending on the Water and oil as required temperature conditions. The batter will rise and increase in volume on the next day. NOTES: Heat a kadai or an appam pan. Smear some oil on the If the batter becomes too thin, then add some rice flour to it. kadai. If using nonstick kadai, then skip smearing. Kadai is a bowl-shaped frying Make all appam with the batter in a similar way. pan with two handles used in Indian cooking. Serve the appams hot or warm with vegetable stew or sweetened coconut milk. Prep Time: 10 hours • Cook Time: 30 Minutes • 6 Pax PED-11-2020 T : 03-7954 9048 | www.nkf.org.my | Facebook : @nkfmy.

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