Appam

Appam

Appam is one of Kerala’s favorite breakfast dishes. These are paper thin crepes with a lacy edge and spongy centers cooked in a curved pan.It is served mostly with potato or Vegetable stew or kadala curry. Traditionally appams are fermented with toddy which is a local alcoholic drink made from from palm flower or coconut flower.Since toddy is not available everywhere easily, dry active yeast works as a good substitute.The appam made with toddy tastes differently than the appams made with yeast.

You can make appam with store bought appam powder also.

Ingredients and Measurements used

• 2 cups regular rice 
  
• 1 cup parboiled rice or Idli rice
  
• a fistful of  cooked rice
  
• 1 cup thick coconut milk
  
• ½ tsp dry active yeast
  
• 2 tsp sugar
• salt as required
• water  as required 
• oil as required

Required

• Appam Pan
  
• Blender

Preparation

1. Rinse well both the rice varieties together.
2. Soak both the regular rice, parboiled rice in water for at least 4 to 5 hours.
3. To Proof the yeast (Take about 2 to 3 tbsp warm water. and add a pinch of sugar and dissolve it. Now add the yeast and stir.Let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy.)
4. Now drain and then add the soaked rice  to the blender with  coconut milk, cooked rice , salt, sugar and water.
5. Blend all the ingredients to a smooth flowing batter
6. Transfer  the batter to a large bowl or pan.
7. Then add the proofed yeast mixture  to the batter and  stir and mix very well.
8. Cover and keep aside for fermenting for 8 to 12 hours, depending on the temperature conditions.
9. The batter will rise and increase in volume  and  become frothy and fluffy after fermentation.
10. Appam batter is ready

Method

1. Heat  an appam pan with handles in medium flame. 
2. Smear some oil on the pan. (If you are using non stick pan, no need to smear  the oil).
3. Pour a ladle full of the batter into the pan. 
4. Lift the pan from the stove and rotate it so as to make the batter move around as a thin coating inside the pan.
5. Let the excess batter settle in the center.(Don't use laddle to spread the batter)
6. Cover the pan and let the appam cook. 
7. Remove the cooked appam by easing out with a wooden spatula.
8. A perfect appam  should hold its bowl like shape after it is removed from the pan.
9. Repeat the process  for all the appams.
10. Serve the appams hot or warm with Potato stew or vegetable stew or kadala curry.