Sri Lankan Egg Bread Recipe
A eggetarian Sri Lankan recipe with rice - raw, cooked rice, fresh coconut - grated. Ready in 3h 40m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
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
rice - raw(2 cups)cooked rice(1 cup) - 2
Next combine the salt, sugar and yeast in the warm water and allow it to bubble up for 5 minutes
active dry yeast(1 teaspoon)tablespoons sugar(2)salt - to taste - 3
I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter
active dry yeast(1 teaspoon) - 4
Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter
rice - raw(2 cups)cooked rice(1 cup)fresh coconut - grated(1 cup)salt - to taste - 5
Add in the proofed yeast to the batter and stir well to combine
active dry yeast(1 teaspoon) - 6
Transfer the Appam batter to a bowl
- 7
Cover the bowl and allow it to ferment for 5 to 6 hours or overnight
- 8
Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of medium pouring consistency
- 9
Do not make the batter too thin or too thick
- 10
Preheat the Appachetty or the Appam pan on medium high heat
- 11
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter
- 12
The batter will be thick in the center and thin on the sides
- 13
Break a whole egg in the center of the pan, sprinkle some salt and pepper
salt - to tastewhole eggs(6) - 14
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
cooked rice(1 cup) - 15
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
Rate this recipe
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Sri Lankan Egg Bread Recipe
A eggetarian Sri Lankan recipe with rice - raw, cooked rice, fresh coconut - grated. Ready in 3h 40m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
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
rice - raw(2 cups)cooked rice(1 cup) - 2
Next combine the salt, sugar and yeast in the warm water and allow it to bubble up for 5 minutes
active dry yeast(1 teaspoon)tablespoons sugar(2)salt - to taste - 3
I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter
active dry yeast(1 teaspoon) - 4
Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter
rice - raw(2 cups)cooked rice(1 cup)fresh coconut - grated(1 cup)salt - to taste - 5
Add in the proofed yeast to the batter and stir well to combine
active dry yeast(1 teaspoon) - 6
Transfer the Appam batter to a bowl
- 7
Cover the bowl and allow it to ferment for 5 to 6 hours or overnight
- 8
Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of medium pouring consistency
- 9
Do not make the batter too thin or too thick
- 10
Preheat the Appachetty or the Appam pan on medium high heat
- 11
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter
- 12
The batter will be thick in the center and thin on the sides
- 13
Break a whole egg in the center of the pan, sprinkle some salt and pepper
salt - to tastewhole eggs(6) - 14
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
cooked rice(1 cup) - 15
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
Rate this recipe
