Foxtail Millet Appam
Description
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.
Note
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.