In Kerala, wheat-based breads are rare. You’re more likely to find Appam, a lacy, crepe-like bread made with fermented rice batter and coconut milk.
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- 2 1/4 cups water, divided
- 2 tablespoons semolina
- 1/2 teaspoon yeast
- 1 tablespoon plus 1 teaspoon sugar, divided
- 2 cups rice flour
- 3 cups coconut milk, divided
- 1/2 teaspoon salt
- In a 2-quart saucepan, heat 2 cups water along with the semolina, and cook on a medium flame for about 3 to 5 minutes until the semolina reaches the consistency of a porridge.
- In a bowl, mix remaining 1/4 cup lukewarm water with yeast and 1 teaspoon sugar. Mix well, and allow to rise; this takes about 15 minutes.
- In a deep 4-quart saucepan, add 2 cups rice flour, cooked semolina, and yeast and sugar mixture along with 2 cups coconut milk, and mix well. Let this dough sit covered at room temperature overnight.
- The next morning, mix the batter well, and add the remaining 1 cup coconut milk little by little and salt and remaining 1 tablespoon sugar.
- Heat a crepe pan (or skillet) on medium heat, and coat with cooking spray. Pour 1/4 cup batter into pan, and spread in a circular motion like you would a pancake. Cook for about 4 minutes, then flip and cook for another minute.
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