Wheat Appam

Method

1. 1

   Make wheat dough: Soak 2 cups whole wheat (or use ready-made atta). Grind soaked wheat to a smooth batter. Or use 2 cups whole wheat flour mixed with water to make a medium-thick batter.

2. 2

   Prepare fermented batter: Add salt, 1 tsp sugar and a tiny pinch of yeast to the wheat batter. Ferment 2-3 hours.

3. 3

   Add coconut milk: Stir in half cup thin coconut milk into the fermented batter. Mix well.

4. 4

   Check consistency: Should be thin and pourable like regular appam batter.

5. 5

   Heat appam pan: Heat a small appam pan on medium heat. Wipe with coconut oil.

6. 6

   Pour batter: Pour a small ladle into the centre.

7. 7

   Swirl: Lift and swirl the pan immediately to spread batter up the sides.

8. 8

   Cover and cook: Cover with a lid. Cook 2-3 minutes on medium heat.

9. 9

   Check: Edges should be slightly crispy, centre soft. Wheat appam will be brownish in colour unlike the white rice appam.

10. 10

    Serve: Wheat appam is a healthier version of regular appam. Serve with stew, curry or coconut milk.