{"id":171,"date":"2013-05-12T16:35:26","date_gmt":"2013-05-12T16:35:26","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=171"},"modified":"2015-04-02T20:43:03","modified_gmt":"2015-04-03T04:43:03","slug":"appam","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/appam\/","title":{"rendered":"Appam"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/appam\/aappam\/\" rel=\"attachment wp-att-2349\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2349\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/05\/Aappam.jpg\" alt=\"Aappam\" width=\"640\" height=\"426\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/Aappam.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/Aappam-150x100.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/Aappam-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><strong>\u201cAppam\u201d\u00a0(Aaappam- \u0d05\u0d2a\u0d4d\u0d2a\u0d02)<\/strong> 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\u00a0used coconut milk (out of ground coconut) along with yeast for fermenting.<\/p>\n<p><!--more--><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ol>\n<li>Raw Rice- 1 cup<\/li>\n<li>Boiled Rice- 1\/4 cup<\/li>\n<li>Cooked Rice (Any type , fresh) \u00a0&#8211; \u00a0\u00bc cup<\/li>\n<li>Grated Coconut \u2013 \u00bd cup<\/li>\n<li>Yeast \u2013 1I pinch (soaked in 2 Tea spoon luke warm water ~ 5 mts)<\/li>\n<li>Salt:\u00a0\u00a0To taste<\/li>\n<\/ol>\n<p><strong>Batter\u00a0<\/strong><strong>Preparation<\/strong><\/p>\n<ul>\n<li>Soak the raw and boiled rice in water for 5-6 Hrs<\/li>\n<li>Grind above rice along with \u00a0ingredients 3 to 6, to fine paste \u00a0to consistency (lighter to Idly batter , but thicker to Dosa batter)<\/li>\n<li>Mix well with hand to make it uniform<\/li>\n<li>Keep for fermentation for about 8 Hrs (Volume of batter should be increasing to ~double)<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Use \u201cappa-kadai\u201d (bowl like) to make appam.<\/li>\n<li>Apply oil after heating the kadai in medium flame.<\/li>\n<li>Pour the \u00bc cup of batter\u00a0 and immediately swing the kadai such that the batter spreads in circle.<\/li>\n<li>Cover the kadai in tight lid &amp; cook for 3-4 mts<\/li>\n<li>Use a small head-type spattle (Chattukam -\u0d1a\u0d1f\u0d4d\u0d1f\u0d41\u0d15\u0d02) 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.)<\/li>\n<\/ul>\n<figure id=\"attachment_2358\" aria-describedby=\"caption-attachment-2358\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/appam\/aappam-steps\/\" rel=\"attachment wp-att-2358\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2358 size-full\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/05\/aappam-steps.jpg\" alt=\"aappam-steps\" width=\"640\" height=\"381\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/aappam-steps.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/aappam-steps-150x89.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/aappam-steps-300x179.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-2358\" class=\"wp-caption-text\">swing the kadai such that the batter spreads in circle<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/pepper2salt.com\/appam\/aappam-cooking\/\" rel=\"attachment wp-att-2359\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2359\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/05\/aappam-cooking.jpg\" alt=\"aappam-cooking\" width=\"640\" height=\"480\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/aappam-cooking.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/aappam-cooking-150x113.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/05\/aappam-cooking-300x225.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><strong>Note: <\/strong><\/p>\n<p>Add more coconut for taste.<\/p>\n<p>Light tender coconut gives more softness and taste.<\/p>\n<p>May use coconut water in place of water, while grinding<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cAppam\u201d\u00a0(Aaappam- \u0d05\u0d2a\u0d4d\u0d2a\u0d02) 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,29,3,10,4],"tags":[],"class_list":["post-171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-specials","category-christian-cuisine","category-kerala-specials","category-main-course","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=171"}],"version-history":[{"count":11,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/171\/revisions"}],"predecessor-version":[{"id":2394,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/171\/revisions\/2394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/2348"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}