“Appam” (Aaappam- അപ്പം) is one of the popular traditional breakfast dishes of Kerala. This soft and spongy rice dish goes great with side dishes like egg masala or kadala curry. Appam is a very special dish in Christian cuisines in festival occasions and is served commonly with non-vegetarian stews. The variants of this preparation includes Palappam, Kallappam, Vellayappam etc, based on the leading fermenting ingredients used. This time I share Palappam, where I used coconut milk (out of ground coconut) along with yeast for fermenting.
Ingredients:
- Raw Rice- 1 cup
- Boiled Rice- 1/4 cup
- Cooked Rice (Any type , fresh) – ¼ cup
- Grated Coconut – ½ cup
- Yeast – 1I pinch (soaked in 2 Tea spoon luke warm water ~ 5 mts)
- Salt: To taste
Batter Preparation
- Soak the raw and boiled rice in water for 5-6 Hrs
- Grind above rice along with ingredients 3 to 6, to fine paste to consistency (lighter to Idly batter , but thicker to Dosa batter)
- Mix well with hand to make it uniform
- Keep for fermentation for about 8 Hrs (Volume of batter should be increasing to ~double)
Method:
- Use “appa-kadai” (bowl like) to make appam.
- Apply oil after heating the kadai in medium flame.
- Pour the ¼ cup of batter and immediately swing the kadai such that the batter spreads in circle.
- Cover the kadai in tight lid & cook for 3-4 mts
- Use a small head-type spattle (Chattukam -ചട്ടുകം) to gently detach appam from the pan. (Note the appam could be sticky to the pan depending on the type of rice we use to make batter.)
Note:
Add more coconut for taste.
Light tender coconut gives more softness and taste.
May use coconut water in place of water, while grinding
