Koothappam

Ingredients

1 cup - Maida / All purpose flour
1 cup - Rice flour
1 - Egg
3/4 cup - Thick coconut milk
A pinch of baking powder
Salt to taste

Method

1 ) Shieve maida, rice flour and baking powder along with salt.
Beat egg very well and make it frothy. Add to the flours and mix well.
Pour coconut milk, little at a time and make a batter which has a consistency,
which is a bit lighter than idli batter. Not too loose like dosa batter, nor
too thick like idli batter. Rather in between dosa and idli batter consistency.
Add water if necessary to get the right consistency.Stir the batter well, so that
some air bubbles form in the batter. Let the batter rest for half an hour. Before
preparing the appam, stir the batter once again well.

2 ) Heat a non-stick pan on medium high heat. Grease a cloth with
oil and wipe the non-stick pan with this cloth. Using a big ladle,
take batter in the ladle and pour into the non-stick pan. Do not stir
the pan. Close with a tight lid and cook on very low heat. Appam will
start forming holes on the top surface and get cooked in the steam. Once the appam
is fully cooked, take the appam out of the pan and transfer to a serving plate.
Continue making more appam in the similar way with rest of the batter. Just keep
in mind to heat the nonstick pan on high before pouring batter and then immediately
lower heat to very low simmer, after closing with lid. The high heat will help
in forming the holes.