Hope you all enjoyed and had a wonderful holiday time. We too had an amazing time and enjoyed the very long weekend !! I had posted the recipe of Appam few days ago and I always make these by grinding rice. I wanted to try with wheat flour from a long time and when I saw it in a couple of blogs, it gave me the inspiration. So yesterday I made these for dinner and prepared similar to how I made the rice appams. These are simple to make with no soaking and no grinding when compared to the rice appams. The wheat appams were super soft , much softer than the rice appams and tasted excellent. I served the appams with vegetable stew. My son too enjoyed these which is my greatest appreciation :)
What you need?
1.5 cup Wheat flour
1 to 1 1/4 cup thick Coconut milk
1.5 tsp active dry Yeast
1 tbsp Sugar
How to prepare?
Dissolve yeast and sugar in 1/4 cup luke warm water. Leave it for 5-10 minutes so that it becomes frothy.
Combine wheat flour, coconut milk and salt. Add water as required to make a very thin batter. Make sure there are no lumps. Finally add the yeast solution. Mix well and allow to ferment in a warm place for 6-8 hours.
Heat the appam pan or a small non stick pan. Adjust the salt and sugar in the batter if necessary just before preparing. Pour in a ladle of the batter. Swirl around the pan so as to spread the batter. Cover and cook for few minutes until sides and bottom get browned.
Serve hot with some stew or egg curry.