Appam With Coconut Water Recipe

Cooking Directions

• STEP 1.Soak rice and fenugreek seeds in water overnight.
• STEP 2.Drain the water and grind the rice and fenugreek seeds with coconut water to a smooth batter.
• STEP 3.Leave the batter to ferment for 6-8 hours or overnight.
• STEP 4.Heat an appam pan and pour a ladleful of batter into the center of the pan.
• STEP 5.Swirl the pan to spread the batter evenly and cook on low heat until the edges turn crispy and the center is cooked.
• STEP 6.Serve the appam hot with coconut milk or chutney.

Cooking Tips

• Make sure the batter is of pouring consistency, neither too thick nor too thin.
• If the batter is too thick, add a little water or coconut water to adjust the consistency.
• If the batter is too thin, add a little rice flour to thicken it.
• To get the perfect appam shape, tilt the pan in a circular motion while pouring the batter.
• You can also add a pinch of baking soda to the batter for extra fluffiness.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2 days.
• Before using the refrigerated batter, let it come to room temperature and give it a good stir.
• Appam is best served hot and fresh, but you can reheat it in a pan or microwave if needed.