Foxtail Millet Appam
A healthy and delicious twist on the classic South Indian appam, made with protein-rich foxtail millet and fluffy with fermentation.
Ingredients:
- 1 cup foxtail millet
- ½ cup grated fresh coconut
- ¼ cup cooked rice (optional, for a lighter batter)
- ½ teaspoon yeast
- 1 cup warm water
- Salt to taste
- Oil for greasing the appam pan
Instructions:
- Soak the millet: Rinse the foxtail millet thoroughly. Soak it in enough water for at least 4-6 hours, or overnight.
- Grind the batter: Drain the soaked millet. Grind it with the grated coconut and cooked rice (if using) into a smooth batter. Add the yeast and salt, and mix well.
- Ferment the batter: Pour the batter into a large bowl and add the warm water. Mix well to combine. Cover the bowl and let the batter ferment in a warm place for 6-8 hours, or until doubled in size.
- Cook the appam: Heat an appam pan (or a non-stick pan) over medium heat. Grease it lightly with oil. Once hot, pour a ladleful of batter into the pan. Swirl the pan to spread the batter into a thin layer.
- Cover and cook: Cover the pan with a lid and reduce the heat to low. Cook for 2-3 minutes, or until the edges are cooked and the center is set.
- Serve hot: Once cooked, remove the appam from the pan and serve hot with your favorite stew or chutney.
Tips:
- If you don’t have an appam pan, you can use a non-stick pan. However, a traditional appam pan with its slightly curved sides helps create the characteristic shape of the appam.
- The batter consistency should be slightly thicker than dosa batter. If the batter seems too thick, add a little more water.
- You can adjust the amount of grated coconut according to your preference.
- Leftover appam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.
Enjoy your delicious and healthy Foxtail Millet Appam!