Peni Appam

When it comes to Sunday, the day's meal will be special from breakfast to dinner. It's the time the whole family at home relaxing and sit down for a good home cooked food. Like many household, paal appam is something that finds it's way to our weekend breakfast table. I have shared few paal appam recepis in my blog and today I'm sharing a different version of appam.

Peni appam are Sri Lankan's famous sweet appam recepi. Made with their locally found treacle or jaggery syrup, this delicious appam can be made by adding some treacle to the basic appam recepi. I made little variation by using honey and at the same time reserved some batter for jaggery too. 

You may use store bought jaggery syrup or make your own at home. Do not add too much of water to the syrup, as we need thick syrup almost the honey consistency. Always strain your syrup and let it cool completely before adding to the batter. 

This super yummy peni appam can be served as a great breakfast to start your day or even as a tea time treat. The appam cooks quite fast thus,  always keep an eye to avoid burning as the amount of sugar content in the batter. It's soft, spongy,crispy edges and slightly sweet which made into my Dandelion's favourite list. You may serve with coconut milk or even enjoy it as its own.

Ingredients
1 cup raw rice/pacharisi
1/2 cup grated coconut 

1/2 cup thick coconut milk
1 fistful cooked rice
1/2 tsp baking soda
2 tbsp granulated white sugar
Pinch of salt
Water as needed
1/4 cup honey or  treacle 

Methods

Wash and soak  raw rice for 3-4 hours or overnight.

Drain water and add into a blender. Add cooked rice,grated coconut and enough water. Grind until smooth .

Pour into a deep large pot, add salt,sugar and baking soda. Mix well to combined.

Cover with lid and let it sit overnight for fermenting.

When the batter has risen, add coconut milk and honey or treacle. Stir well.

Over a low-medium flame,heat a non-stick  appam pan and pour a ladle full of batter. Swirl the pan to form a round shape.

The remaining batter shall settle in the centre to form a little bumpy texture.

Cover and cook on medium low heat.

 Cook for 2-3 minutes or till turns golden. 

Remove from pan and continue with the remaining batter.

Notes

• If you're not using non stick pan,  always grease the pan each time making appam