Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Avocado & Tomato Appam
A popular South Indian crisp, fermented crepe topped with fresh avocado and tomato.
Ingredients :
Appam Batter
1. Rice flour 1 cup
2. Coconut milk (thin) 1/2 cup
3. Yeast (dry) 1/4 tsp
4. Sugar 1 tsp
5. Salt 1/2 tsp
6. Water (lukewarm) 1/2 cup
Topping
1. Avocado (chopped) 1
2. Tomato (chopped) 80 g
3. Oil 1 tbsp
4. Oregano 1 tsp
5. Chilli flakes 1 tsp
6. Salt To taste
7. Oil For cooking
Procedure :
1. For appam batter: In a bowl, mix the rice flour, sugar, salt, and yeast. Add the lukewarm water and coconut milk. Stir to form a smooth batter. Cover the bowl with a cloth and let the batter rest for 1-2 hours in a warm place to allow it to rise. After the batter has rested and risen, stir it gently to deflate. The consistency should be similar to pancake batter. If it’s too thick, add a little water to adjust.
2. For the topping mix in chopped avocado, tomatoes and rest on the herbs and keep it aside.
3. Heat Appam Pan over medium heat and lightly grease with butter or oil. Pour a ladle of batter into the pan, swirling the pan to spread the batter evenly.Cover the pan with a lid and cook the hopper for 2-3 minutes until the edges are golden brown.
4. Add in the acovado and tomato mix around the appam and cover the pan again. Cook for another 1-2 minutes until the appam is crips. Remove the appam from the pan and serve hot as a snack or light meal.
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