- makes 2 serves
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 5½ tbsp raw basmati rice
- 280 ml water
- pinch of sugar
- 2 eggs
Soaking time: 4 hours
Instructions
1. Rinse rice well. Soak in clean water for 4 hours.
2. Grind rice, water, sugar and a little salt until a smooth consistency.
3. Pour half of the rice mixture into a heavy-based frying pan over medium heat, swirling to create a thin pancake.
4. Crack 1 egg onto half-cooked appam. Cook until eggwhite is opaque and the yolk is still runny.
5. Repeat with remaining mixture and egg. Serve hot.
This recipe is from Essence of India on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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