Sri Lankan Muttai Appam Recipe by Archana’s Kitchen

Sri Lankan Muttai Appam Recipe by Archana’s Kitchen

  • To begin making the Sri Lankan Muttai Appam Recipe, we need to first soak the rice in water for at least 3 to 4 hours.

  • Next combine the salt, sugar and yeast in the warm water and allow it to bubble up for 5 minutes. I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter.

  • Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter. Add in the proofed yeast to the batter and stir well to combine. Transfer the Appam batter to a bowl. Cover the bowl and allow it to ferment for 5 to 6 hours or overnight.

  • Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of  medium pouring consistency. Do not make the batter too thin or too thick. 

  • Preheat the Appachetty or the Appam pan on medium high heat. Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter. 

  • The batter will be thick in the center and thin on the sides. Break a whole egg in the center of the pan, sprinkle some salt and pepper. 

  • Cover the pan with a lid for approximately 2 minutes until the Muttai Appam is crisped and golden brown on the sides and the centre is steamed and cooked.

  • Serve Sri Lankan Muttai Appam Recipe along with Sri Lankan Chicken Curry Recipe or Sri Lankan Egg Curry Recipe, finish off with a dessert of Watalappan Recipe for a complete Sri Lankan meal. 

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