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Brown Rice Appam
 Appam is a thin pancake that is prepared from Rice batter mixed with coconut milk. It is a staple breakfast in Kerala and in Srilanka. What makes it so special is the lacy, thin outer layer and its central layer which is soft and pillowy. The consistency of the batter is really important to achieve this right texture. Normally Raw Rice (pacharisi) is used as main ingredient. I have used Brown Basmati Rice and the story behind is explained below 😉
Prep Time
30minutes
Cook Time
10minutes
Prep Time
30minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Soak brown rice,raw rice,methi seeds, urad dal together for 2 hours
  2. Grind them to a smooth paste
  3. Add water and grated coconut while grinding them
  4. The consistency of the battar should be thinner than Dosa battar
  5. Add salt, sugar and leave it to ferment for atleast 8-10 hours
  6. I prepared the batter on friday night and on Saturday morning at around 8:00am I added baking soda and coconut milk to the batter
  7. Mixed it well and let it to sit untouched for half an hour
  8. Later in a non-stick Appam pan, pour 2 ladles of batter and then close the pan with lid
  9. After around 2-3 minutes once the appam is cooked, serve it hot with gravy of your choice
  10. I prepared baked beans curry as side dish. You could check the recipe here
Recipe Notes

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