Soft Coconut Appam
Soft, lacy Kerala appams rely on rich coconut milk. Extracting milk from Maharani Coconut Powder provides the perfect consistency.
Ingredients
- 2 cups raw rice (soaked for 4-6 hours)
- 1.5 cups Maharani Coconut Powder
- 2 cups warm water (for extracting milk)
- 1/2 tsp active dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Extract milk: Blend 1.5 cups of Maharani Coconut Powder with 2 cups of warm water. Strain to extract thick coconut milk.
02
Prepare batter: Drain the soaked rice. Blend the rice with the extracted coconut milk until very smooth.
03
Ferment: Dissolve yeast and sugar in 2 tbsp warm water. Add to the batter. Cover and leave in a warm place for 8 hours to ferment.
04
Cook: Add salt to the fermented batter and stir gently. Pour a ladle of batter into a hot appachatti (appam pan) and swirl it around to form lacey edges. Cover and cook until the center is fluffy.
05
Finish and serve: Serve hot with Kerala Coconut Stew.