Appam with Oats & Coconut
- 200g Rice flour
- 2 tbsp Plain flour
- 2 tbsp Sugar
- 5 tbsp Quaker Whole Rolled Oats
- 11g Yeast granules
- 1 and 1/2 cups Tropicana Coconut Water
Toppings:
- 3/4 cup Freshly grated coconut
- 1/4 cup Soft brown sugar
1. Sieve rice flour, plain flour into a mixing bowl. Add in sugar, Quaker Whole Rolled Oats, yeast granules and Tropicana Coconut Water. Mix it together and leave it to stand until mixture double in volume and foamy (it takes around an hour). Stir it once to break the bubbles and let it stand for another 20 minutes.
2. Lightly grease an appam pan and once it is heated, spoon in 1/3 cup batter, swirl pan to coat sides and the rest of the batter to flow to the base of pan.
3. Cover with lid for 1/2 minute until the sides turns lightly golden and the middle is cooked. Disk out. Repeat process until batter is all used up.
4. Spoon some coconut and sugar over.
5. Serve it immediately.