Aappam

“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:

  1. Raw Rice- 1 cup
  2. Boiled Rice- 1/4 cup
  3. Cooked Rice (Any type , fresh)  –  ¼ cup
  4. Grated Coconut – ½ cup
  5. Yeast – 1I pinch (soaked in 2 Tea spoon luke warm water ~ 5 mts)
  6. 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.)
aappam-steps

swing the kadai such that the batter spreads in circle

 

aappam-cooking

Note:

Add more coconut for taste.

Light tender coconut gives more softness and taste.

May use coconut water in place of water, while grinding

 

 

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