The Kerala Appam is perhaps, one of the most iconic breakfast items in India. It finds itself among the likes of Idlis, Dosas and the Parathas. The dish is predominantly had in the state of Kerala and hence that is how it derives its name – “The Kerala Appam”. Of course, the natives just call it Appam.
It is in the form of a thin pancake that is made from fermented rice flour. It derives its shape from the small curved shape pan called as an “AppaChatti” in Malayalam. You can see it in the pictures and the small video-clips that I have uploaded below!
Appams are best served with Chicken Curry, Mutton Curry or Coconut / Pol Sambol, Egg Roast.
Kerala Appam
Equipment
- Appam Chatty – Refer to the Picture for the vessel on which the Appam is placed. The same vessel is used to prepare the Appam
Ingredients
- 2 cups Raw Rice
- 1 cup Cooked Rice
- ½ cup Grated Coconut
- Salt to taste
- 1 tsp Sugar
- 1 tsp Dry yeast
- ¼ cup Warm Water
Instructions
Preparatory Instructions – (This is going to take a long time)
- To a small bowl, add lukewarm water and sugar. Stir and dissolve the yeast. Let it sit until frothy, about 10 minutes.
- Soak raw rice in some water for about 4 hours and drain.
- In a blender, blend it along with cooked rice and grated coconut to get a smooth batter.
- Tip: You can add coconut water while grinding
- Add the dissolved yeast and salt. Keep aside for fermentation for 8 hours or overnight.
Cooking Method
- Heat non-stick "Appachatty" on a medium flame. Grease it by brushing some oil.
- Pour a ladle full of appam batter into the "Appachatty". Lift the pan and slightly twist it in a circular motion to spread the batter in the pan.
- Close it with a lid and allow to cook on low heat until the edges are golden brown.
- When the Appam is cooked, the edges will leave it pan and it resemble a crisp lace with a soft centre.
- Serve with Chicken Stew, Veg Stew, Mutton Curry, Pol Sambol or any Spicy Curry. Enjoy!
Notes
