However, I had quite a bit of batter remaining, which I promptly refrigerated. I am happy to report that it did quite well under refrigeration. I could not do much cooking for the last few days, anyway, as I was completely out of action with my cut finger. This morning when I pulled the batter out, I was delighted to find it usable. I decided to go creative and make something different, and as it turned out, even more delicious with them. And so the Mini-Appams came into being. These turn out crispy on the outside and wonderfully spongy on the inside. They retain their ability to mop up any curry and have a great taste too. They are a treat on their own, and can be served as a heavy snack with chutney. But I think they will be perfect for a party where you have many guests - a sort of cross between an idli and an appam!!!!
For Appam Batter:2 cups rice flour
1 tsp yeast
1/4 cup milk
1/4 cup water
1 tsp sugar
1 cup coconut milk
Extra milk as needed
- Warm the milk and water in a pan. Add sugar, dissolve. Then sprinkle the yeast. Let it sit for a few minutes or until you see it frothing.
- Mix well, and add it with the coconut milk into the rice flour. Add extra milk if needed to get a dropping consistency.
- Let the batter sit overnight in a warm place.
- The batter will rise and become frothy and will be ready to use in the morning
- Keep tuned for the Appam method in a following post!
2 cups appam batter
1 medium onion, finely chopped
1 green chilli, minced
1 tbsp cilantro, minced
1 tsp cumin seeds
Oil, as needed
Salt to taste
- Mix all the ingredients into the batter.
- Heat the Uniappam pan. Pour a very small amount of oil into the cavaties.
- Pour spoonfuls of batter till the rim.
- Fry on medium heat.
- Turn the mini-appams halfway through cooking.
- When done, remove and place on a kitchen towel. This will help drain away any excess oil.
- Serve hot with a curry of your choice.
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