Today, I am sharing a recipe of different type of appam, Elaneer ( Tender Coconut ) Appam...As in the name, main highlight of this appam is tender coconut..Commonly made appams are vellappam ( yeasted laced rice crepes), polla ( yeasted thick rice pancakes) etc... appams or rice pancakes / crepes used yeast for fermentation and used shredded coconut for grinding batter..But, this is different kind of appam, which used both tender coconut pulp and tender coconut water for grinding batter and fermented..It is a yeast free batter..It tastes delicious when served warm and serve it with the combination of any non-veg or veg spicy curry of your choice..Do try this appam and impress your family..Off to the recipe
- Raw rice ( Pachari ) - 1 1/2 cup
- Tender coconut pulp - 1 cup
- Tender coconut water - 1 1/2 cup
- Sugar - 1 tsp
- Baking soda - 1/2 tsp
- Salt - 1/2 tsp
- Soak raw rice in water for 2 hrs..
- Blend soaked rice, tender coconut pulp, tender coconut water and sugar thoroughly..Batter should be of semi-thick consistency..If the batter becomes too thin, add 1 tbsp of rice powder and blend again..
- Pour this batter in a large bowl and keep aside for 6 hrs..
- After 6 hrs, mix baking soda and salt and set aside for 1 hr..
- Heat a fry pan, when it becomes hot, add one ladleful batter in a fry pan..slightly swirl the pan, batter will spread itself..
- When you see the pores on batter, close the lid and cook for 2 to 3 mins..
- No need to flip other side, when one side turns golden brown, take out the appam and place it on serving plate..
- Repeat the steps till all the batter is used up.
- Serve it with any spicy curries of your choice.
- If you don't have tender coconut pulp or tender coconut water, replace it with shredded coconut or coconut water / normal water..