Monday, 15 August 2011
Daring Cooks - Appams and South-Indian Curries!
Appams are made from rice, yeast and coconut milk and sort of resemble a crepe. Id never heard of them before the challenge so it was quite interesting a challenge as i had no expectations of what they would taste like or how they would turn out. The batter ferments for 8-12 hours before cooking the appams individually.
The finished product should be slightly crispier on the edges and spongy in the centre. You need to have a covering over the pan when cooking otherwise the appam does not cook correctly.
I made the appams with a vegetable and chickpea south indian spiced curry,