Appam is a traditional Kerala dish. It is one of the favourite breakfasts of my family. It is traditionally fermented with country made toddy instead of the yeast which is otherwise used nowadays. Appams are soft and fluffy with a tint of sweetness and crispy laced edges. One of our friend used to call it an ‘Idly with a frock’. Appams have many variations and I am posting the easiest of them. It goes well with all kinds of stews or curries.
Ingredients
1. Rice – 4 cups (Idly rice or par boiled rice / raw rice)
2. Coconut grated – 2 cups
3. Fenugreek (Methi) seeds – 1 tsp
4. Yeast – ½ tsp
5. Sugar – 4 Tbsp
6. Poha (flattened rice) or cooked rice – ½ cup (Rava 2 Tbsp can be used in lieu )
7. Water – 2 cups
8. Salt to taste
Preparation
1. Soak the rice for 4-5 hours.
2. If using Rice rava then cook it with 2 cups of water to a porridge consistency. Keep aside to cool. If using poha or cooked rice (in place of cooked rava) add little water and grind it to a paste and keep aside.
3. In a bowl add ¼ cup lukewarm and ½ tsp yeast and 1 tsp sugar. Mix and keep it to rise.
4. Grind the grated coconut to a fine paste and keep aside.
5. Grind the soaked rice to a fine paste and transfer to a bowl. Add the ground coconut paste and the rava/poha/cooked rice porridge.
6. Mix in the risen yeast and 4 Tbsp sugar and salt to taste. Add enough water to make it to flowing consistency and mix well. Mix well and keep aside for 5-6 hours for the batter to ferment.
7. Now pour a spoon full of appam batter on to a medium hot non stick kadai. Immediately rotate and spread. Cover and cook on low flame.
Suggestions
1. I use Tender coconut in lieu of grated coconut and its water can be used in lieu of normal water for better taste.
2. After mixing all ingredients the batter can be blend in a mixie for a minute for fluffy appams.
3. Quantity of sugar can be reduced to suit your taste.
4. The batter can also be cooked in a steamer .
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