Sri Lankan Egg Bread Recipe

Step 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

Step 2: Next combine the salt, sugar and yeast in the warm water and allow it to bubble up for 5 minutes

Step 3: I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter

Step 4: Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter

Step 5: Add in the proofed yeast to the batter and stir well to combine

Step 6: Transfer the Appam batter to a bowl

Step 7: Cover the bowl and allow it to ferment for 5 to 6 hours or overnight

Step 8: Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of  medium pouring consistency

Step 9: Do not make the batter too thin or too thick

Step 10: Preheat the Appachetty or the Appam pan on medium high heat

Step 11: Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter

Step 12: The batter will be thick in the center and thin on the sides

Step 13: Break a whole egg in the center of the pan, sprinkle some salt and pepper

Step 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

Step 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