Muttai Appam with Thengai Paal

Instructions

1. 1

   Prepare the Batter (Inactive time: 4-6 hours soaking)

   • Rinse the raw rice under running water until the water runs clear. Soak the rice in ample water for 4 to 6 hours.
   • After soaking, drain the water completely. Transfer the soaked rice, cooked rice, and grated coconut to a high-speed blender.
   • Add 1 cup of water and blend until you get a completely smooth, fine batter. Add the remaining 1/2 cup of water gradually as needed to achieve a smooth, flowing consistency, similar to a thin pancake batter.
   • Pour the batter into a large bowl, ensuring it's only filled halfway to allow room for fermentation.
2. 2

   Ferment the Batter (Inactive time: 8-12 hours)

   • Add the instant yeast, sugar, and salt to the batter. Whisk well for about a minute to incorporate everything and aerate the mixture.
   • Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
   • The batter is perfectly fermented when it has risen, looks bubbly and frothy, and has a pleasant, tangy aroma.
3. 3

   Cook the Muttai Appam

   • Once fermented, stir the batter very gently just once or twice. Do not overmix, as this will deflate the air bubbles.
   • Heat an appam pan (appachatti) over medium-low heat. Brush it lightly with coconut oil.
   • Pour one ladleful (about 1/3 cup) of batter into the center of the pan.
   • Immediately lift the pan by its handles and swirl it in a circular motion to spread the batter, creating a thin, lacy edge and a thick, spongy center.
   • Carefully crack one egg into the center of the appam.
   • Sprinkle a pinch of black pepper powder and a tiny pinch of salt over the egg.
   • Cover the pan with a lid and cook for 2-3 minutes on low heat. The steam trapped inside will cook the appam and the egg.
   • The appam is done when the edges are golden and crisp, the center is soft and cooked through, and the egg white is set. The yolk should be runny.
   • Gently slide a spatula under the appam to loosen it and transfer it to a plate.
4. 4

   Repeat and Serve

   • Repeat the process with the remaining batter and eggs, greasing the pan lightly between each appam.
   • Serve Muttai Appam immediately while hot. It pairs wonderfully with coconut milk, vegetable stew (ishtew), or chicken curry.