Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup grated coconut
- 1/4 cup sesame seeds
- 1/4 cup jaggery
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup water
- Oil for greasing
Special equipment needed:
- Apam pan
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, grated coconut, sesame seeds, jaggery, baking soda, and salt.
2. Gradually add water and mix until the batter is smooth and lump-free.
3. Cover the batter and let it rest for 30 minutes.
4. Heat the apam pan on medium heat and grease it with oil.
5. Pour a ladleful of batter into each mold of the pan.
6. Cover the pan and cook for 2-3 minutes or until the edges turn golden brown.
7. Flip the apam and cook for another 1-2 minutes.
8. Repeat the process with the remaining batter.
9. Serve hot with chutney or curry.
- Time:
Preparation time: 10 minutes
- Resting time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 10-12 apams
Nutritional information:
- Calories: 100 kcal
- Fat: 3 g
- Carbohydrates: 17 g
- Protein: 2 g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add chopped nuts or raisins to the batter for a crunchy texture.
- Use different flours like wheat flour or all-purpose flour for a different taste.
Tips and tricks:
- Make sure the batter is smooth and lump-free for a perfect texture.
- Grease the apam pan with oil before pouring the batter to prevent sticking.
- Flip the apam carefully to avoid breaking.
Storage instructions:
- Store the leftover apams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the apams in a microwave or on a pan until warm.
Presentation ideas:
- Serve the apams on a plate with chutney or curry.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested side dishes:
- Serve with sambar or rasam.
Troubleshooting advice:
- If the apams are sticking to the pan, grease it with more oil.
- If the batter is too thick, add more water to make it thinner.
Food safety advice:
- Make sure the apam pan is clean before using it.
- Use fresh ingredients to avoid spoilage.
Food history:
- Apam is a traditional South Indian dish that is usually served for breakfast or as a snack.
Flavor profiles:
- The apam has a sweet and nutty flavor from the jaggery, coconut, and sesame seeds.
Serving suggestions:
- Serve the apams hot with chutney or curry.
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Region: Malaysian