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Appau

 750 ml Cake Flour
 500 ml Bakers cone or special maize meal
 25 g Compressed yeast
 2 Eggs (optional)
 250 ml Semolina
 4 ml Salt
 300 ml Sugar
 200 ml Dessicated coconut
1

Sift flour, semolina, bakers cone and salt into a basin.

2

Mix yeast with 5ml sugar and 200ml water, make a well in the flour mixture and add creamed yeast mixture.

3

Add 750ml tepid water and mix to make a thick batter.

4

Leave aside to ferment for a few hours.
When bubble appear on the batter, add sugar, eggs and dessicated coconut and beat well together.

5

Heat a frying pan or thava and oil lightly. (Use a pastry brush or a piece of kitchen paper dipped in oil and rub over the entire pan).

6

Pour one ladle full of appau mixture in the centre of pan and turn pan around so that it forms a thin coating around the pan. Put a lid on and leave for a few minutes on moderate heat.

7

When cooked, the one side will be light brown and the top will have tiny holes. Do not turn and cook the other side.

8

Spread butter on side that is not brown and roll.
SERVE for breakfast or at tea time.