Garam Appam Batter 750g

„Appam“ is a popular South Indian dish made from fermented rice and coconut batter. There are different types of appam, and garam appam could refer to freshly cooked, hot appams. If you’re referring to how to make or manage the appam batter, here’s a basic guide:
Ingredients for Appam Batter:
Rice (regular or parboiled) – 2 cups
Grated coconut – 1 cup
Cooked rice – 2 tbsp
Yeast – 1/2 tsp (optional for faster fermentation)
Sugar – 1 tbsp
Salt – to taste
Water – as required
Steps to Make Appam Batter:
Soak the rice: Wash and soak the rice for 4-5 hours.
Grind the ingredients: Grind the soaked rice, grated coconut, and cooked rice together. Add water gradually to make a smooth and slightly runny batter.
Ferment the batter: Add yeast (if using), sugar, and salt to the batter. Mix well and let it ferment for 8-12 hours or overnight.
Batter consistency: After fermentation, the batter should have a slightly foamy texture. Add water to adjust the consistency if needed. It should be neither too thick nor too thin.
Cook the appam: Heat a well-greased appam pan or any shallow non-stick pan. Pour a ladleful of batter into the center and gently swirl the pan to spread it into a thin layer with a thicker center. Cover and cook on medium heat until the edges are crispy and the center is cooked.
Enjoy your garam (hot) appam with curry or coconut milk!