Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Grilled Chicken & Egg Appam
A popular South Indian crisp, fermented crepe topped with egg and grilled chicken.
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. Egg 2
2. Grilled chicken (shredded) 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. Heat a 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. Crack an egg into the center of the hopper and sprinkel the shredded grilled chicken around cover the pan again. Cook for another 1-2 minutes until the egg is cooked to your liking (soft or well done)
3. Place the cooked appam on a plate and sprinkle with oregano, salt, and chilli flakes. Serve hot.
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