Today my post is of a typical breakfast dish of Kerala.One of my blogger friends,Garima had asked me for an appam recipe and I promised her that I would post one!.These soft and lacy hoppers are called Appams or Palappams.They are soft rice pancakes with crispy sides and have a very soft,airy and fluffy centre(The centre reminds me of my baby’s cheeks,when I touch it with my eyes closed 🙂 ..I can see my hubby laughing at my imagination 😉 ) These Appams are soo easy to make with less ingredients and are very healthy..Moreover no oil is needed for this preparation.
Traditionally,Appam batters were/are fermented using Toddy/Kallu(as it is called in Malayalam and Tamil/Tadi(in hindi) ,which is a local alcoholic drink made from Coconut flowers. Since Toddy is not easily available,it can be substituted with active dry yeast.
Appam is our regular breakfast dish.We make it every week..Its a n unavoidable breakfast dish during special occasions like Christmas and Easter.I remember during my childhood,on easter sundays,I used to wake up to the delicious aroma of Appam and Stew prepared by my Mom in the kitchen.
Appam goes very well with Stew.I have a couple of stew recipes like Chicken Stew ,Beef Stew.Do check them out.Another popular combo is Appams with Egg Roast/Mutta roast or Appam and Naadan Mutta/Egg Curry.When I am too lazy to make a stew or a curry for Appam,I like to have Appam with sweetened Coconut milk.I prepare that by adding sugar(amount according to ones taste) to coconut milk,along with a pinch of cardamom powder.This combo is highly addictive.
So Check out this recipe and do try it out!
- Raw Rice – 1 1/2 cup(You can use any rice like Sona Masuri)
- Grated Coconut – 3/4 cup.
- Cooked Rice – a handfull
- Salt – a pinch
- Sugar – 4 tbsp
- Water – upto 3/4 cup for grinding..(please add little by little while grinding and check for the required consistency)
- Yeast – 1 tsp
- Luke warm water – 1/4 cup.
- Sugar – 2tsp.
- Soak the raw rice in water for about 4 -5 hours.
- After 4-5 hours,drain the water and grind with the cooked rice and grated coconut in a mixer grinder.Add water little by little while grinding(you can add upto 3/4 cup of water) to get a smooth batter.
- Transfer the Batter to a big plastic/glass bowl and keep aside.
- Now in a bowl,take 1/4 cup of luke warm water.Add 1 tsp of yeast and 2 tsp of sugar.Leave aside for 15 mts and the yeast will dissolve, froth and double in size. Add this to the ground appam batter and mix well. Place lid and let it ferment overnight in a warm place. Next add morning, add salt and sugar to the fermented batter.
- Mix well,but donot overbeat the batter.
- Now heat a non stick Appa chatti/Appam pan for about 2 minutes(Sprinkle a few drops of water into the pan.If the water drops runs/glides all over,then the pan has got the right temperature to make Appams).
- Now pour a ladle full of Batter/a little more than 1/4 cup of batter into the centre of the pan.
- Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after 2 minutes and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 minutes to 3 minutes.
- The edges will be crisp and lacy and will begin to leave the sides of the pan.Using a flat spatula,gently lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
- Serve warm Appams with Stew or sweetened coconut milk(as I have done,refer picture) and Enjoy!
- There is no need to flip the appam to cook the other side.
- Left over fermented batter can be refrigerated upto 2 days and not beyond that as it contains coconut.
- Left over batter that has been refrigerated and used on the second day can be slightly diluted with very little water.
- If you want,you can substitute grated coconut with coconut milk.Instead of 3/4 cup of grated coconut,you can use 3/4 cup of thick coconut milk.Reduce the quantity of water then added to the batter like wise.
- The batter should have a consisitency of a smooth flowing batter.( loose than a dosa batter)
- If you dont have an Appam pan,then use a kadai with handles (refer pic).Smear oil inside the kadai before pouring the batter then.Below is the picture of an Appam Chatti/Appam pan..A kadai similar to this can also be used.