Appam (Kerala rice pancake)



Appam is a favorite breakfast among Keralites. Now this yummy breakfast has a wide fan following outside the state as well. It is known by diferrent names in different parts of Kerala. I am used to calling this Vellayappam, as a child following my amma. I have fond memories of  those days when I used to have hot appams right from my amma's hot griddle with my favorite Kadala curry! I tell you all,it is just out of the world!
 Traditionally, it is made by soaking rice and grinding it into a smooth paste and adding milk freshly extracted from the coconut, in an iron kadai( irumbu chatty) The recipe I have given here is an easier version  which uses rice flour instead of raw rice.  It surely reduces the time involved in the prep work, but still I do prefer the taste of the appam made in the traditional way. After mixing the ingredients, the appam batter needs time to get fermented, say, 8 to 10 hours. I use to make it for breakfast, and that sweet smell of fermented batter imparts a good feeling as we get into the kitchen in the morning!:)  I love the black channa (kadala) curry to go along with it. Still I love that combination. But now a days I make vegetable stew with appam and reserve the use of kadala curry, which is my most favorite side dish, to have it with another steamed breakfast item - Puttu.
Egg curry, Veg/Non-veg stew, Chicken curry/ Kadala(black chana) curry..all these go so well with Appam. Do try it out! Irresistible!

Ingredients:

# Rice flour -- 4 cups + 2tbsp (I used Nirapara appam powder)
# Active dry yeast -- 1/2 tsp( I used Red Star brand)
# Sugar ---4tbsp( add more if required)
# Coconut milk -- 1 cup
# Cardamom powder -- 2tsp
# Salt -- as required
# Water -- as required

Method:
To prepare the yeast solution:
  •  Boil 1/2 cup of water, add sugar to it and stir. Add the yeast to it and set aside for fermentation.It will take 5 - 15mins, depending upon the room temperature and weather.
  • If you see the frost on top of the yeast solution, then it is ready.
To prepare the kurukku( a thick batter made with rice powder) to mix to the batter:
  • Add 2 tbsps of rice flour to water and mix well.
  • Boil it over a low flame until it attains a thick consistancy of that of a porridge.
  • Allow it to cool.
To prepare the batter:
  • Mix the rice powder, fermented yeast solution, coconut milk and the kurukku(the thick batter) together adding just enough water to get a thick batter.
  • Let it sit and rest in a warm place for a few hours(5-6 hours) until it ferment.
  • At this point you can add the salt. If need add more sugar, as per your taste.
  • Let it rest again for another fifteen more minutes. The batter should have a pouring consistency.
  • Heat an appa chatty( a small kadai/wok, which is particularly used to make appam) on the stove.
  • Make sure that appachatty is not too hot or cold. You can maintain a temperature just above medium-low. It is taken care to get a proper laced appam( see the notes below).
  • Pour a ladle of batter into the center. Immedietly hold both the handle of the appachatty and give it a quick swirl to form the lace at the walls of the wok and what not remains in the wall will be pooled to the center.
  • Cover it and allow it to cook through out. (You need not have to flip the side. )
  • When done, remove it and repeat the same for more.
  • Serve warm with the side dish you wish, options being..kadala curry and veg stew for vegetarians and chicken/ mutton curry or chicken/ mutton stew for the non-vegetarians. Enjoy!!                                                                  



Notes:
  • If the batter is too thick add warm water or milk to get the required consistancy.
  • When you are preparing appam, if the griddle is too hot it is difficult to get a proper shape and if it is cold, we will not get the lace around.
  • To make the kurukku(thick batter you can also use rava(sooji) instead of rice flour.


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